Menu Trends

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  • The top food and beverage trends for 2017

    March 21, 2017
    By Kavita Sabharwal Consumers are always changing, and so are their food and drink preferences. What they want and what is important to them continues to evolve, and the industry is keeping pace with those needs. In recent years, health trends such as superfoods, pulses and smoothies have taken the world by storm, putting an emphasis on ...
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  • Menu trends to watch: creative burgers and plant-based proteins

    March 13, 2017
    By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus in March 2017. Offbeat burgers About the trend: From over-the-top preparations to ultra-spicy flavours to ethnic inspirations, more and more operators are marching to the beat of their own drummer to stand out in the burger category. From food trucks to ...
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  • Condiments get a makeover with international flavours 

    March 8, 2017
    Whether your like to top your hot dog with ketchup (in Chicago it’s a no-go!) or mustard, be prepared for some new kids on the condiment block. As our panel of industry experts recently told CRFN, topping your favourite foods with old standbys just isn’t going to cut it anymore. Read on to hear what ...
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  • How menu engineering can boost your bottom line

    January 23, 2017
    By Jeff Dover and Andrew Waddington If you could increase your restaurant’s operating margins by up to 20 per cent without significantly raising prices (and maybe even lowering prices for some items), would you? Most operators would answer with a resounding “yes.” You and your culinary team spend a great deal of time and effort developing ...
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  • Oysters: The perfect ocean delicacy for your menu

    January 18, 2017
    By Sal Battaglia Oysters have been a staple for restaurants in major cities across Canada for many years. But with the delicious mollusc on trend right now, it’s a menu item that almost any restaurant can serve. Whether it’s a “buck-a-shuck” or pairing the oyster with the proper wine, vodka or whiskey, being in Canada, there are ...
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  • Top 2017 food trends we’re buzzing about

    January 11, 2017
    By Marian Staresinic A new year not only brings changes and resolutions but also new food trends worth getting excited for. From spices to BBQ and beyond, here is the inside scoop on what will be sizzling in food for 2017. Cook and connect Chefs are embracing their internet audience and creating novel learning opportunities, getting more and more people ...
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  • Menu trends to watch: cauliflower, flavoured breads and specialty cold brew

    January 3, 2017
    By Kristin Menas Below we will highlight some of the leading trends to watch on Canadian menus for January 2017. Cauliflower About the trend: Cauliflower is becoming a diverse menu addition, appearing in everything from fried items to soups and salads At quick-service and casual-dining concepts Cauliflower is a diverse ingredient that can be prepared many ways Mentions of cauliflower increased ...
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  • Restaurant concepts to watch in December

    December 13, 2016
    By Aaron Jourden In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique: L’Gros Luxe Instagram: 14,700 followers | Facebook: 31,561 likes | Twitter: 677 followers Locations: 6 (Montreal, Quebec City and Longueuil, Quebec) Concept characteristics: Scratch-made ...
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  • The cultural shift to healthy appetizers

    December 7, 2016
    By Lucia Weiler At my recent Nutrition for NON-Nutritionists training workshop, I was reminded how important it is to open up the event with a story that hooks the audience and gives them a reason to listen and stay for more. The same thinking holds true for food. In a restaurant, appetizers set the stage for ...
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  • Technomic releases 2017 Canadian Trends Forecast

    December 2, 2016
    Press release Technomic Inc. reveals emerging food trends, preferences and opportunities to explore in the New Year Heading into 2017, many are wondering what’s on the horizon for the Canadian foodservice industry? Technomic Inc., leaders in foodservice industry data, intelligence and commentary, has the top five food and restaurant trends to try in the coming year. Commercial and noncommercial foodservice ...
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  • Menu trends to watch: Healthy bowls, pickling and honey

    November 7, 2016
    By Kristin Menas Below we will highlight some of the leading menu trends to watch on Canadian menus. Healthy bowls About the trend: Bowls are serving as a popular format to highlight better-for-you ingredients like superfoods At quick-service and fast-casual concepts Smoothie bowls are a booming health trend Bowls eliminate the need for hearty starches like buns or wraps Trend goes beyond ...
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  • Appetizers take centre stage with bold flavours and ethnic influences

    October 26, 2016
    By Kristin Menas Appetizers are currently at the forefront of menu development, with operators using starter menus to test and experiment with bold flavours, unique ingredients and creative preparations. That appetizers can be ordered as a lead-in to a meal or as a snack between meals makes them particularly appealing options for diners looking to explore something ...
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  • Restaurant concepts to watch for October

    October 4, 2016
    By Kristin Menas In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique: Kupfert & Kim Instagram: 9,156 followers | Facebook: 4,310 likes | Twitter: 1,500 followers Locations: 6 (Toronto) Concept characteristics: Specializes in plant-based, wheat-free and ...
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  • Adding flair to meat and poultry dishes with ethnic elements

    September 19, 2016
    By Aaron Jourden Now, more than ever, ethnic cuisine is fueling menu trends, fads and innovations taking place in the restaurant world. While this can be seen across mealparts and dayparts, food and drink, and flavours and ingredients, global inspirations arguably have the most impact when applied to starters and centre-of-the-plate dishes. Here we look at some ...
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  • Watch for topped doughnuts on menus in September

    September 8, 2016
    By Kristin Menas Below we will highlight some of the leading menu trends to watch on Canadian menus in September. Korean barbecue About the trend: Operators are rolling out pork sandwiches, wings and other meat-focused items made with specialty Korean-inspired barbecue sauces Featured at quick-service and casual-dining restaurants Korean mentions are up 34.6 per cent overall on menus in the ...
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