Menu Trends

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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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  • Family-style dining: Bringing people and food together

    August 11, 2016
    By Liana Robberecht In the world of restaurants, the return of family-style dining shows that food is no exception to the adage that everything old becomes new again. With the hustle and bustle of our multi-tasking, information over-loaded, everything-on-our-phones lives, people are rediscovering the importance of taking a moment to reconnect with family and friends. There ...
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  • Seven cocktail trends to watch

    August 9, 2016
    By Gavin MacMillan From Polynesian cocktails in 2015 to aged sipping rums in 2016, what’s old has truly become new again. Looking back over the past quarter century we have seen significant changes, from the way guests expect cocktails to the way bartenders are presenting them. Whether it’s oversized fruity martini cocktails, bottled ready-to-drink mixes or ...
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  • Restaurant concepts to watch for August

    August 3, 2016
    By Kristin Menas In this edition of “restaurant concepts to watch”, we highlight three concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique: Nuba Instagram: 2,215 followers | Facebook: 5,109 likes | Twitter: 4,522 followers Locations: 4 (Vancouver) Concept characteristics: Modern twist on traditional Middle Eastern recipes Contemporary ...
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  • Healthy foodservice trends to end 2016

    July 26, 2016
    By Lucia Weiler Summer is almost over, which means we’ll soon be moving into the cooler months with a whole slew of different seasonal foods on offer. What better time to freshen up your menu to appeal to changing consumer demands, or update your nutrition knowledge? Some of the greatest opportunities in foodservice are menu innovation, increased ...
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  • Canada’s beer industry is brewing out west

    July 20, 2016
    By Jordan Knox If you haven’t checked out the beer industry on the west coast in the last five years, you are missing out. Most craft breweries on the west coast are taking a minimalist approach, using simple quality ingredients, and highlighting seasonal products. The tasting rooms where the steel brewing tanks are visible, simple yet ...
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  • Is your menu ready for summer?

    July 14, 2016
    By Eric Arrouzé Help your customers beat the heat this summer with innovative and inspiring dishes. Use local and seasonal ingredients and create refreshing recipes. Introduce cold soups on your menu: they’re fun, nutritious and different. The following ideas are just a sample of some tried and true summer hits. Putting aside the classics Vichyssoise and Gazpacho, ...
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  • July menu trends include sweet and spicy pairings

    July 12, 2016
    By Kristin Menas These trends have been seen frequently on restaurant menus this year. Below are some of the leading menu trends to watch this July. Mango and pepper pairings About the trend: Restaurants are pairing mango with spicy ingredients like habanero and chipotle, particularly in sauces, salsas and seasonings. This trend is seen most often at quick-service and casual-dining ...
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  • What’s new in the spirits world

    July 4, 2016
    By Rob Berry and Diana Roberts At the many tasting events we attended over the past year, it was evident that today’s consumers are increasingly well-versed on spirits and cocktails, and definitely know what they want. Based on our observations and conversations, consumers are looking for many qualities in their next adult beverage, from premium spirits ...
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