Menu Trends

  • Trend watch: Freebies, honey-flavoured condiments, and DIY cocktail kits

    July 10, 2020
    Canadian restaurants are churning out offers keep takeout and delivery customers coming back for more, from foodie gifts with purchase to do-it-yourself cocktail kits.
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  • Toronto restaurants rise to the occasion with family-focused meal deals

    June 18, 2020
    These Toronto restaurants have revamped their menus with pickup or delivery meal deals that make quarantine life that much easier.
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  • Concept Watch: Padmanadi, Rosso Coffee Roasters and Babylon Cafe

    June 5, 2020
    This month’s Concept Watch takes a look at three restaurants from across Canada with unique offerings and dedicated online followings.
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  • Trend Watch: Jerusalem artichoke, Asian teas and nontraditional pastas

    May 11, 2020
    By Sophie Mir Even amid the COVID-19 pandemic, forward-thinking restaurants are working to revamp their menus to keep up with the changing tastes of the Canadian public. The following are up-and-coming ingredients and dishes that will surely make a splash on restaurant menus in May 2020 and beyond. Jerusalem Artichoke Also known as a sunchoke, this North American ...
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  • Trend Watch: Moroccan spices, halloumi, and keto

    March 9, 2020
    By Sophie Mir Here are some of the leading menu trends to watch on Canadian menus. Moroccan-Spiced Meats With over half (57%) of consumers reporting that they would be more likely to buy beef, pork or chicken dishes if they were made with ethnic flavours and ingredients, according to Technomic’s 2019 Canadian Centre of the Plate Consumer Trend ...
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  • Keeping up with the need for health and well-being in the growing Better-For-You category

    February 13, 2020
    By Julie Istead Thanks to heightened attention from consumers to the quality of food, the ‘Better For You’ dining category is growing faster than the foodservice industry can keep up. Consumers drive the food and beverage markets, and the demand for products starts to increase well before they hit the mainstream. Take, for example, the current growth of keto and the quick movement ...
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  • Caffeine Clamour: The latest trends in coffee, tea and milk

    February 10, 2020
    By Samantha Biljan If breakfast is the most important meal of the day, does that mean a.m. staples like coffee and tea are the most important beverages of the day? If our research proves right, the answer is yes. Because when it comes to beverages and caffeinated habits, nearly half of consumers are drinking brewed coffee ...
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  • Waking Up to Foodservice

    February 3, 2020
    By Asad Amin One of the biggest casualties of time-crunched contemporary life is breakfast, which has become one of the most-skipped meals in Canada. However, for the savvy foodservice operator, the first meal of the day offers fresh opportunities Modern-Day Breakfast “Eat breakfast like a king, lunch like a prince and dinner like a pauper,” or so the saying ...
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  • Trend watch: marine eats, wellness, and all things plant-based

    January 13, 2020
    By Sophie Mir Here are some of the leading menu trends to watch on Canadian menus. Marine Eats Offering savoury umami flavour complexity and a wide array of vitamins, minerals and trace elements, aquatic-based ingredients are emerging on menus in two ways. First, operators are shining a light on new seaweeds and other marine-based ingredients, and second, ...
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  • In With the Old: Tastes continue to evolve, but don’t forget about the classics

    November 19, 2019
    By Scott Stewart Looking ahead to 2020, Canadian menu trends will continue to follow the trajectory of recent years. Specifically, demand for global flavours will further evolve on restaurant menus. Not only are they an increasingly important part of the overall food market, but restaurants are the tip of the spear when it comes to trial: ...
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  • Trend Watch: Bourbon BBQ, plant-based pizza and elk

    October 31, 2019
    By Sophie Mir As is the norm these days, plant-based proteins continue to steal stomach share from their meaty counterparts, and the options available have crashed past burger boundary onto pizzas. But while Beyond Meat and its competitors are gaining traction, premium, out-of-the-ordinary elk, as in the massive deer stalking North American forests, is increasingly popping ...
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  • Branded Boost

    October 28, 2019
    Incorporating well-known brands into your dessert menu can boost sales and even turn an everyday item into a social media star Sponsored by Hershey Company The first collaboration between REESE and Krispy Kreme in the United States was released two years ago on a Friday in August. The doughnut, a true study of powerful combinations, was stuffed ...
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  • Winning Pair

    October 10, 2019
    The FSR segment is losing ground to quick and limited-service restaurants, but creative, value-driven beverage programs can help arrest the trend By Sophie Mir Full-service restaurants are struggling to flourish in today’s foodservice market. In fact, according to Technomic’s 2019 Top 200 Canadian Chain Restaurant Report, both full-service location and sales growth have slowed down in the ...
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  • Trend Watch: Yuzu, lime-spiked condiments and (again) plant-based proteins

    September 10, 2019
    By Sophie Mir It seems like there’s no stopping the growth of plant-based proteins. Beyond Meat continues to improve its market share, and traditional meat substitutes, like tofu, are still very much a part of modern menus. And in the spirit of swapping one thing for another, yuzu, a floral Japanese citrus, is becoming a standby ...
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  • Stretching the Daypart: New generations are making for a new kind of lunch

    August 7, 2019
    By Mark Jachecki At the 2019 Terroir Symposium earlier this year, I noticed a seemingly never-ending supply of breakfast sandwiches coming from the kitchen. Along with some of my Gen X colleagues, I observed as our younger lunch companions lustily devoured these tasty sandwiches. It’s not that we were unfamiliar with breakfast sandwiches; we’re just used ...
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