Concept Watch: Shawarma Palace, Burger de Ville, Anejo
October 7, 2020
In this edition of restaurant “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners this October. Read more about this postTrend Watch: Oat mylk, plant-based momentum, shine on
September 14, 2020
By Sophie Mir As ever, Canadian restaurants continue to strive to keep up with customer demands and seasonal trends. With summer slowly but surely turning into fall, we’ve broken down three developing menu trends you’ll see across the country this autumn. Oat Mylk Soy, almond and coconut mylks have been on menus for a while, but operators are ...Read more about this postConcept Watch: Neo Coffee, Calle Mexico, Pacifico Pizzeria
August 20, 2020
By Sophie Mir 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: Neo Coffee Bar Facebook: 2,584 likes | Instagram: 12,880 followers | Twitter: 732 followers Locations: 2 (Toronto) Concept characteristics: Relaxed cafes offering artisanal beverages and ...Read more about this postTrend 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. Read more about this postToronto 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. Read more about this postConcept 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. Read more about this postTrend 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 ...Read more about this postTrend 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 ...Read more about this postKeeping 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 ...Read more about this postCaffeine 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 ...Read more about this postWaking 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 ...Read more about this postTrend 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, ...Read more about this postIn 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: ...Read more about this postTrend 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 ...Read more about this postBranded 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 ...Read more about this post