Menu Trends

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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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  • The latest dinner trends point the way forward

    May 2, 2016
    By Aimee Harvey Dinner is the cornerstone of the restaurant menu, the daypart when many operators (particularly those in table service) flaunt their variety, creativity and innovation on the plate. Dinner is also how many restaurant-goers think of dining out, from celebratory nights out to casual family meals. Yet we’re seeing the ground shift in Canada. Increased ...
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  • Restaurant concepts to watch for May

    April 25, 2016
    By Kristin Menas In our first ever ‘concepts to watch,’ we highlight three restaurant concepts that are making an impact on Canadian diners. These original eateries use social media to their benefit, are positioned as fast-casual and offer guests unique experiences. Here’s a look at our top fast-casual restaurant concepts. Mandy’s Instagram: 5,797 followers |Facebook: 4,710 likes Locations: 3 ...
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  • Ancient grains on the menu

    March 31, 2016
    By Aaron Jourden The emergence of quinoa as a near-mainstream ingredient has no doubt fueled chefs’ and diners’ desires to discover the many other types of ancient grains. Although many ancient grains are relatively unknown to consumers and are just now penetrating leading chain and independent menus in Canada, the latest data from Technomic’s MenuMonitor is ...
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  • Consumers crave chocolate as most popular dessert flavour

    March 31, 2016
    According to Technomic MenuMonitor data, the leading flavour featured in desserts on Canadian menus is chocolate. Listed in 679 items, chocolate is one of the primary flavours featured in rich, indulgent desserts, from cakes to brownies to milkshakes. Chocolate can range from sweet milk chocolate to bittersweet dark chocolate. A typical chocolate dessert is Gabby’s ...
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  • A look at emerging desserts influencing restaurant menus

    March 31, 2016
    And some desserts even feature vegetables, proteins and grains as standout ingredients. In Ottawa, Domus Café’s Dark Chocolate Flourless Quinoa Cake comes with sweet summer compote, nut brittle and chocolate ice cream. When it comes to proteins in desserts, pork appears to be the leading crowd-pleaser. Bacon flavouring is now infused into milk shakes, cupcakes ...
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  • Cheese puts a new spin on comfort food classics

    March 22, 2016
    March 22, 2016 Leave a comment Aaahh, comfort food. The mere mention of childhood or family favourites such as macaroni and cheese, Shepherd’s pie or Grandma’s meatloaf brings mouthwatering anticipation to even the most jaded foodie. No wonder, then, that chefs and restaurant operators across North America have been turning these classic homey mainstays into revitalized culinary ...
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  • Bread’s fortunes are rising thanks to healthy ingredients and global influences

    March 16, 2016
    By Sean Moon March 16, 2016 As a mealtime staple for countless generations around the globe, bread has developed a well-earned reputation as a so-called “staff of life.” But while each culture has its own recipes and interpretation of what makes a good bread, today’s interconnected culinary community is bringing an ever-expanding array of ingredients and flavours ...
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  • Creative inspiration in today’s foodservice world

    March 14, 2016
    CEO and Founder Josh Tetrick says, “At Hampton Creek, innovation is defined as starting over.” As Tetrick describes the innovation at Hampton Creek, and the focus of ensuring that taste remains a primary component in developing healthier foods, he says, “there are four factors that we insist on improving in all our products: Health, affordability, sustainability ...
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