April 18, 2018 By Sean Moon
Long the go-to meal for doting Italian grandmothers, spaghetti-loving kids and comfort-food aficionados, pasta has undergone a remarkable transformation in recent years. Today, the use of pasta in Canadian restaurants is less influenced by Nonna and more by such modern factors as clean-eating, plant-based or gluten-free diets and a world of unique and ... Read more about this post
April 3, 2018 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:
Una Pizza + Wine
Instagram: 15,000 followers | Facebook: 2,712 likes | Twitter: 13,000 followers
Locations: 3 (Calgary, Saskatoon)
Concept characteristics:
Casual-dining concept with ... Read more about this post
March 22, 2018 By Robert Carter
Is it lunch time yet? A common question echoed across the globe by billions of hungry people as the middle of their day nears. And for most of these hungry people, lunch represents the second meal of the day. In Canada, by the time lunch hour comes around, most of us will have ... Read more about this post
March 5, 2018 By Aaron Jourden
Below we will highlight some of the leading menu trends to watch on Canadian menus this month.
Sweet heat
About the trend: Operators are catering to demand for bold and exciting flavour experiences by developing complex sauces and toppings that combine spicy and sweet components. These condiments can be found on new items and LTOs ... Read more about this post
February 5, 2018 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:
Rosemary Rocksalt
Instagram: 1,237 followers | Facebook: 1,617 likes | Twitter: 2,175 followers
Locations: 5 (British Columbia)
Concept characteristics:
Bakery-cafe concept offering dense and ... Read more about this post
January 31, 2018 By Jordan Knox
In the restaurant industry, things are always changing and evolving as new restaurants and new products are constantly becoming available. To keep up, restaurants need to consistently update their menu offerings, but what is the best way to do this? For most restaurateurs, changing a menu can be a daunting task that may ... Read more about this post
January 25, 2018 Giving diners some food for thought, RC Show 2018 – Canada’s largest foodservice and hospitality event – presents the top trends you can expect to see on restaurant tables this year. From Neuro-nutrition to floral flavours and even medicinal mushrooms, here’s what will be blooming all over menus:
Coffee with a kick – Turmeric syrup and ... Read more about this post
January 24, 2018 By Laura McGuire
Trending seafood and fish dishes are giving many Canadians cause to dine out. Some of these items, like poke bowls and seafood boils, hail from different U.S. regions, while others such as conservas originate from farther regions of the world.
What’s driving fish and seafood innovation? One catalyst is consumers’ increasing need for better-for-you ... Read more about this post
January 9, 2018 By Aaron Jourden
Below we will highlight some of the leading menu trends to watch on Canadian menus this January.
Duck
About the trend: Operators are showcasing duck in everyday dishes that make the protein more approachable by showcasing it in familiar and craveable preparations.
Exotic appeal
Not always easy to prepare at home
Rich and flavourful protein option
Menu Examples:
Shoeless Joe’s ... Read more about this post
December 20, 2017 By Renee Lee
Canada’s restaurant industry brings in $80 billion in sales every year, according to recent data. Changes in consumer behaviors, such as moving away from eating three square meals a day (Nestle Canada’s “Evolution of Eating in Canada” symposium revealed that many Canadians are grazing throughout the day and focusing on snacking) or eating ... Read more about this post
December 15, 2017 The concept of how society is reflected in our food culture and spaces is one that shifts with each generation. The reason behind the industry’s current shift towards favouring the artisan—extremely skilled craft workers making extremely delicious food—is one that Chef and Culinary Curator Charlotte Langley perfectly captures: “Humans are being challenged socially now more ... Read more about this post
December 5, 2017 From adding their own unique ingredients to jazz up a standard sauce base to answering the call for healthy, ethnically influenced recipes, Canadian chefs have a growing number of options for topping their creations with delicious sauces.
Canadian Restaurant & Foodservice News spoke to chefs and industry suppliers to get their take on the latest trends ... Read more about this post
December 4, 2017 By Aaron Jourden
In the December 2017 edition of restaurant 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:
The Captain’s Boil
Instagram: 13,100 followers | Facebook: 12,072 likes | Twitter: 1,447 followers
Locations: 23 (Ontario, British Columbia, ... Read more about this post
November 22, 2017 By Laura McGuire
There’s something that makes finger foods hard to resist. Perhaps it is the breaking from the formality of utensils, or maybe it is the often-indulgent positioning associated with these offerings.
It could also be that finger foods come in such varied shapes and sizes—ranging from poppable snack bites to more substantial handhelds. And they ... Read more about this post
November 16, 2017 By Laura McGuire and Aaron Jourden
Opportunities for operators to boost traffic at breakfast are expanding. Growing consumer interest in around-the-clock foodservice options, as well as a greater emphasis on convenience and better-for-you attributes in the morning are leading to some breakfast movements gaining greater traction.
Here’s a look at three trends operators can incorporate into menu ... Read more about this post
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