Menu Trends

  • Trending: The move to artisanal foods

    December 15, 2017
    The concept of how society is reflected in our food culture and spaces is one that shifts with each generation. The reason behind the industry’s current shift towards favouring the artisan—extremely skilled craft workers making extremely delicious food—is one that Chef and Culinary Curator Charlotte Langley perfectly captures: “Humans are being challenged socially now more ...
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  • Bold flavours and healthy ingredients add a creative touch to sauces and bases

    December 5, 2017
    From adding their own unique ingredients to jazz up a standard sauce base to answering the call for healthy, ethnically influenced recipes, Canadian chefs have a growing number of options for topping their creations with delicious sauces. Canadian Restaurant & Foodservice News spoke to chefs and industry suppliers to get their take on the latest trends ...
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  • Restaurant concepts to watch this December

    December 4, 2017
    By Aaron Jourden In the December 2017 edition of restaurant 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: The Captain’s Boil Instagram: 13,100 followers | Facebook: 12,072 likes | Twitter: 1,447 followers Locations: 23 (Ontario, British Columbia, ...
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  • For ethnic variety or better-for-you choices, finger foods fit the bill

    November 22, 2017
    By Laura McGuire There’s something that makes finger foods hard to resist. Perhaps it is the breaking from the formality of utensils, or maybe it is the often-indulgent positioning associated with these offerings. It could also be that finger foods come in such varied shapes and sizes—ranging from poppable snack bites to more substantial handhelds. And they ...
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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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