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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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, ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
July 10, 2017 By Aaron Jourden
Below we will highlight some of the leading menu trends to watch on Canadian menus this month.
Tea complexity
About the trend: The popularity of artisan and fusion teas in recent years has encouraged operators to get even more creative with their specialty drinks. Now showing up on menus for the summer are more tea ...Read more about this post
