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. Read more about this post
June 18, 2020 These Toronto restaurants have revamped their menus with pickup or delivery meal deals that make quarantine life that much easier. Read more about this post
June 5, 2020 This month’s Concept Watch takes a look at three restaurants from across Canada with unique offerings and dedicated online followings. Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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, ...Read more about this post
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: ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
