Menu Trends

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  • New additions to breakfast menus across Canada

    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 ...
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  • Meat and poultry prove their worth as versatile proteins

    November 9, 2017
    By Sean Moon As centre-of-the-plate mainstays, meat and poultry have long held a prominent place on Canadian restaurant menus. But with chefs always trying to raise the creative bar and impress diners, many are reaching beyond international borders to develop inspired and innovative protein dishes, all while giving tradition its due respect. With the days growing longer ...
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  • November 2017’s top menu trends to watch

    November 7, 2017
    By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus in November 2017. Attention-grabbing apps About the trend: Operators are featuring innovative and out-of-the-ordinary starters to create excitement at the top of the menu. These new offerings range from those that are highly indulgent to those with wild and unexpected ...
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  • From grainy to smooth, golden brown to bright yellow, mustard makes the cut

    October 5, 2017
    By Sean Moon Dating to a period when ancient Romans mixed unfermented grape juice (known as “must”) with ground mustard seeds, mustard has grown to become one of the most popular condiments or seasonings in the world today. Often paired with meats and cheeses, it is also ubiquitous as a topping for such modern North American fare ...
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  • Menu trends: Ten years makes a difference

    September 27, 2017
    By Geoff Wilson The most important real estate a restaurant has is its menu. The structure of a restaurant’s menu has a significant effect on many aspects of a restaurant’s operations including revenue, food cost, equipment requirements, pantry counts and, most importantly, guest satisfaction and repeat visitation. Getting the menu right is crucial to success. Key drivers ...
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  • September’s top restaurant menu trends to watch

    September 7, 2017
    By Aaron Jourden What are Canadians interested in eating this month? Here’s a hint: Mexican flavours are flourishing on menus, while vegetarian food has wide appeal and seafood is being presented in new and unique ways. Here’s a look at some of the leading menu trends to watch on Canadian menus this month. Mexico’s flavours flourish About the ...
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  • Foodservice applications and trends for whole grains

    August 30, 2017
    By Kelly Toups Grains used to function as the flavourless blank slate in recipes – a supporting actor, at best. But today, chefs are bringing this understudy into the spotlight, leveraging whole grains as a delightful source of flavours and textures in their own right. “America’s in a bread renaissance that’s whole-grain focused,” explained Greg Wade, one ...
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  • Balancing authenticity and approachability is vital as interest in ethnic foods grows

    August 21, 2017
    Study conducted by Technomic reveals the latest data on consumer perceptions, attitudes and behaviours with regard to ethnic foods and flavours Press release Ethnic foods and flavours play a key role in Canadians’ restaurant visits, with consumers ordering ethnic foods and flavours nearly half the time. As the population becomes increasingly multicultural and aware of international cuisines, ...
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  • Spotlight on soup: Goodness in every bowl

    August 18, 2017
    By Donna Bottrell What’s in a bowl of soup? Everything! Who doesn’t love a wonderful bowl of steaming soup on a cold or rainy day? Soup can be made with any combination of ingredients that are readily available to everyone. It can be complicated or simple fare, adding comfort in a bowl to any well-engineered menu. Refrigerated ...
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  • August’s top restaurant concepts to watch

    August 14, 2017
    By Aaron Jourden In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners this August. Here’s a look at the characteristics and menu offerings that make these restaurants unique: Kekuli Cafe Coffee & Bannock Instagram: 1,232 followers | Facebook: 6,197 | Twitter: 5,398 followers Locations: 2 (British Columbia) Concept characteristics: First ...
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  • Burger consumption rebounds in Canada

    August 10, 2017
    Study conducted by Technomic reveals the latest trends and data to understanding consumers’ shifting behaviour and attitudes toward burgers Press release Following a drop from 2013 to 2015, burger consumption in Canada is now on the rise as nearly half of Canadians (46 per cent) eat burgers at least weekly, according to Technomic’s 2017 Canadian Burger Consumer Trend ...
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  • Crickets, anyone? Up-and-coming alternative proteins to add to your menu

    August 1, 2017
    A look at the new alternative proteins you can expect to see more often on restaurant menus By Kavita Sabharwal What protein means to consumers has changed dramatically over the past few decades. Restaurants have gone from offering only the basics (chicken, steak or pork chops) and maybe if they were lucky, one or two seafood options, to ...
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  • IFT 2017 Report: Ingredients for cutting edge menus

    July 20, 2017
    Top trends straight from the world’s largest food science expo By Rob Bianchin From innovative fermented foods to algae and ancient grains, this year’s Institute of Food Technologists (IFT) Food Expo showcased the latest and greatest from around the globe. Here are the top emerging trends for the foodservice and restaurant industry: Algae as a flavour enhancer Different varieties ...
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  • Appetizer trends to incorporate into your concept

    July 17, 2017
    By Paul Spano The world of food is an ever-morphing playground as chefs are constantly expanding their horizons. With emerging new flavours and innovative cooking, curing and serving styles, access to new and exciting concepts and cuisines is readily available. Moving forward, we expect to see a great mix of the old and new, the traditional ...
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  • Matcha set to drive growth in healthy hot beverages

    July 12, 2017
    By Frank Weber The beverage industry has changed dramatically since we rang in the new millennium. New innovations have captured greater market share as consumer preferences continue to evolve. Products on target with these trends will see a healthy growth through the coming years. Juicing it up Mainstream juice in general has seen a decline in support over ...
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