Menu Trends

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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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  • Herbs, spices and seasonings pack a powerful culinary punch

    June 28, 2016
    By Sean Moon With a history of use as traditional medicines, herbs and spices are some of the healthiest ingredients you can stock in your pantry. For adding flavour, variety and even ethnic personality to a dish, they can be unsung heroes. And for sheer economic value, they can stretch an operational dollar further than almost ...
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  • Milk, yogurt and ice cream lead the way in dairy beverage trends

    June 23, 2016
    By Aaron Jourden Dairy is proving to be a key ingredient in some of today’s trendiest and most craveable beverages at restaurants. Milk, yogurt, ice cream and other dairy products add sweetness, richness, texture and body to popular beverages like milkshakes, smoothies and coffee. Dairy is also a central component in up-and-coming ethnic specialties like Thai ...
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  • Restaurant concepts to watch for July

    June 20, 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. Flock Rotisserie + Greens Instagram: 3,205 followers | Twitter: 448 followers Locations: 3 (Toronto) Concept characteristics: Quality, healthy rotisserie chicken and specialty salads Free-range birds ...
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  • What’s new in dairy

    June 16, 2016
    Canadian Restaurant & Foodservice News recently spoke with Sandra Da Silva, assistant director, external communications with Dairy Farmers of Canada, and Debra Selkirk, communications coordinator with Gay Lea Foods to find out their take on what’s new in dairy products in Canada. What are some of the latest developments in dairy products for Canadian restaurants in ...
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  • All-day breakfast: Is Canada late to the table?

    May 25, 2016
    By Rita Negrete A large and vocal cohort of Canadians was disappointed that the McDonald’s experiment with all-day breakfast in its U.S. units won’t be duplicated in Canada—at least not for now. Nor are quick-service competitors rushing into the breach. Canada’s iconic Tim Hortons, for instance, made news when it extended weekday breakfast to noon a ...
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  • Restaurant menu trends to watch

    May 18, 2016
    By Kristin Menas The following trends will continue to make a big impact on restaurant menus this year. Below we will highlight some of the leading menu trends to watch on Canadian menus. Pretzels About the trend: A number of operators are experimenting with pretzels beyond pretzel buns, including the use of this salty snack as a breading ...
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  • Cold-brewed coffee: Low and slow is the hottest new trend

    May 12, 2016
    With soft drinks and sodas losing some of their fizzle with Canadian foodservice customers, many are turning to a perennial beverage standby presented with a cool twist – cold-brewed coffee. Not to be confused with iced coffee — which is usually just a variation of espresso or strong coffee blended with milk, ice and sugar — cold-brewed ...
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