Menu Trends

  • OpenTable aims to help halt Canadian reservation no-shows

    September 17, 2021
    Canadians are eagerly returning to their favourite spots, with COVID-19 restrictions lifted to some extent everywhere across Canada and restaurants open again across the country. However, OpenTable data suggests that reservation no-shows are persisting as a problem for the industry. The provider of online restaurant reservations found that over 75 per cent of its restaurant partners ...
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  • Canadians want indoor dining, technology, and to support local

    September 13, 2021
    Canadians are looking forward to returning to restaurants as long as safety measures are in place finds the 2021 Discerning Diner Report from Angus Reid and Restaurants Canada. In particular, 89 per cent of Canadians are looking forward to eating out with friends and family, with 64 per cent going so far as to say ...
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  • Trend Watch: Calamansi, fennel pollen, fiddlehead

    September 1, 2021
    By Katie Belflower Another summer is drawing to a close, but the need for boldness and innovation in restaurants never wanes. Keeping up-to-date with the very latest in food and menu trends is a vital part of any chef and restaurant operator’s job. RestoBiz and Technomic’s latest edition of Trend Watch focuses on three menu trends that are ...
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  • Canadian restaurant menu prices rose 3.1% in July

    August 30, 2021
    Menu prices at restaurants in Canada were 3.1 per cent higher in July 2021 than they were a year ago, reports Restaurants Canada. This represents the largest increase since January 2019, and is over three times the magnitude of the rise in food prices at grocery stores, which climbed by 1.0 per cent. Since January 2019, menu ...
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  • Pushing to fuel a pandemic breakfast resurgence

    August 23, 2021
    Amid statistics suggesting that the way in which consumers eat breakfast is evolving, major brands are launching high-octane breakfast marketing campaigns. They include Kellogg Canada, which is kicking off a decade-long marketing campaign as part of a strategy to get more consumers eating at the start of the day again. The “We’re For Breakfast” initiative focuses on ...
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  • Key Canadian menu trends in summer 2021

    August 11, 2021
    Technomic’s recently published Canadian Food & Beverage Takeaways summarized crucial Canadian menu trends from Q2 2021 Ignite Menu data. The pandemic has proved difficult for operators, but the company, which provides regular and detailed breakdown of foodservice statistics and trends in Canada and beyond, says that growing ingredients and gradual recovery to menu item counts ...
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  • Mislabelled seafood remains a big problem in Canada

    August 11, 2021
    A new “DNA investigation” by Oceana Canada has found that the presence of mislabelled seafood products is still a big problem in Canada. The charitable organization, part of an international advocacy group dedicated to ocean conversation, carried out a new study in cities across Canada where it has previously sampled seafood from grocery stores and restaurants. The new study ...
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  • Concept Watch: St-Viateur, OEB Breakfast, Olly Fresco’s

    July 28, 2021
    By Katie Belflower RestoBiz and Technomic have teamed up again for Concept Watch to highlight three standout restaurant concepts on show in Canadian foodservice right now. This month, the focus is on St-Viateur Bagels, OEB Breakfast Co., and Olly Fresco’s Salad Bar and how each is standing out from the crowd in Canadian foodservice. St-Viateur Bagels Source: St-Viateur Bagels website Facebook: ...
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  • Trend Watch: Haskap, miso desserts, pandan

    July 5, 2021
    By Katie Belflower Chefs and restaurateurs must be constantly innovating to stand out in an industry packed full of talent and variety. Keep up-to-date with the very latest in food and menu trends is a vital part of the job. Thankfully, we and Technomic are here to help! This latest edition of Trend Watch focuses on three menu trends that ...
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  • McCormick Flavour Forecast reveals trends driving taste of tomorrow

    July 5, 2021
    The McCormick Flavour Forecast from McCormick, a global leader in flavour, has been uncovering the trends that transform the way that Canadians cook, flavour, and eat for over two decades. In the latest and 21st edition, the McCormick Flavour Forecast identifies the latest and greatest food trends and ingredients in continuation of its pursuit to find ...
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  • Predicting post-pandemic food consumption trends

    May 31, 2021
    A new report from Deloitte assesses what the future could look like beyond the pandemic when it comes to Canadian food consumption trends. “The conflicted consumer: 2021 food consumer survey” report concludes that beyond the COVID-19 pandemic “food retailers will need to continue demonstrating authenticity, empathy, transparency, and genuine commitment to their communities, the wider world, and ...
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  • Concept Watch: LOV, Terroni, Starving Artist

    May 27, 2021
    By Katie Belflower Once again, in this latest edition of Concept Watch, RestoBiz and Technomic highlight three standouts in restaurant design and concepts that are on show in Canadian foodservice. This month, the focus is on LOV, Terroni, and Starving Artist and how the restaurant design of each is standing out from the crowd in Canadian foodservice. LOV Source: ...
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  • Technomic study reveals COVID-19 impact on beverages

    May 12, 2021
    A new report from Technomic illustrates the impact that the COVID-19 pandemic has had on the beverage category of foodservice. The report is a deliverable of Technomic’s Away-From-Home Beverage Navigator program, which offers a comprehensive assessment of both hot and cold beverage categories, including market sizing, historical tracking, predicted growth, consumer insights, operator responses, major trends ...
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  • Microgreens are a green upgrade to restaurant favourites

    May 5, 2021
    Canadian diners want healthier meals, to fight climate change, and to support local farms. This is a challenge for chefs and struggling restaurants, but microgreens can be the answer. Ontario’s short growing season forces restaurants to import greens most of the year — not only losing nutrition from harvest-to-plate but also contributing significant greenhouse gas emissions ...
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  • Trend Watch: Palm sugar, flavoured spaetzle, balsamic cocktails

    May 4, 2021
    By Katie Belflower Staying on top of the latest menu trends is key for any restaurant operator. Offering an up-to-the-minute creative menu has arguably become even more important during the pandemic era, when setting yourself apart from the competition has more value than ever. This latest edition of Trend Watch from Technomic and RestoBiz focuses on three menu trends that ...
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