Menu Trends

  • How much more expensive are food prices becoming in Canada?

    March 21, 2022
    We were warned, and now we’re seeing it happen. Food prices in Canadian grocery stores are soaring, and the trend only looks set to continue. Late in 2021, the annual Food Price Report predicted that Canadian food prices would likely increase by between five and seven per cent in 2022, which was the highest increase predicted ...
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  • 7 ways professional design can help your restaurant in 2022

    March 18, 2022
    By Mark Plumlee Over the past two years, thousands of restaurants have shut down across the country. Others have shut down their brick-and-mortar stores and moved to a permanent takeout model. In the place of restaurants that shut down, many new ones have sprung up to take their place. We’re left with an industry full of newcomers ...
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  • Vegan pasta and vegan flour markets expected to show strong growth

    March 16, 2022
    The markets for vegan pasta and vegan flour are expected to grow significantly over the next few years, according to reports from Future Market Insights. The growth in both markets is propelled largely by an increasing preference for plant-based ingredients in food products. Affluent millennials in particular have been the central driver of the worldwide shift ...
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  • Perfecting your online menu experience

    March 15, 2022
    Never has nailing your customer experience been more important. That certainly applies to your online menu at a time when off-premises consumption has become such a staple of the foodservice industry. In a recent webinar titled “Ensuring Great Menu Experience”, Paytronix’s Chris Zeigler talked through how operators can perfect their online menu experience. At the outset, he ...
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  • What are the fastest-growing food items on Canadian menus?

    March 9, 2022
    Technomic‘s latest Industry Insights report has shed light on the fastest-growing food items on Canadian menus over the past year. Leading the way with 150 per cent growth year over year is burgundy wine, with the beverage being served at both fine dining restaurants and contemporary casual dining restaurants. Also in the beverage bracket, hard seltzer is ...
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  • Trend Watch: Birch syrup, kosho, candy cap

    March 2, 2022
    By Katie Belflower Our latest edition of Trend Watch with Technomic highlights three menu trends that are being seen across Canada right now, and how Canadian restaurants are utilizing them to great effect. Birch syrup Birch syrup is made from birch sap and produced in much the same way as maple syrup, but has a complex and distinctly ...
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  • North America to lead ready-to-drink coffee market growth

    March 1, 2022
    The global ready-to-drink coffee market is set to witness growth at a compound annual growth rate (CAGR) of 8.3 per cent and is anticipated to reach a valuation of around US$42.3 billion by 10 years from now, according to new research. The report from Future Market Insights notes that while some of this growth can be ...
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  • Why menu refinement is becoming the name of the game

    February 28, 2022
    By Tom Nightingale Restaurants have faced far more than their fair share of potentially crippling challenges over the last two years, from forced closures to supply chain woes, rising costs across the board, and staff shortages. In response, they have taken to trying out numerous mitigating measures, from temporary outdoor seating to strategic menu price increases to ...
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  • US menu prices take their highest leap in 40 years

    February 11, 2022
    One rather inevitable effect of the strains on the food industry has been rising costs and higher menu prices, and the consequences have been spectacular. Amid a landscape of stretched supply chains, climate change, a labour crunch, and other factors, restaurants have been raising their menu prices to offset the resulting unprecedented spike in food ...
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  • Spice up your menu this Valentine’s Day

    February 7, 2022
    By Sydney Ahmadian Valentine’s Day is one of the most profitable days of the year for restaurants. But what are customers looking for this year? Platforms like TikTok and Instagram continually popularize specific ingredients and flavours, giving restaurants a golden opportunity to piggyback on large holidays. Marketing these trendy ingredients can be a great way to grab ...
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  • A trending taste for natural wine

    February 3, 2022
    By Sylvia Tomczak Temperamental, inconsistent, and wild. It isn’t surprising that with descriptions like these, natural wine has managed to captivate a whole new (and youthful) audience of drinkers. Bursting through every mainstream media outlet at the moment, these sediment-sprinkled bottles of raw wines are often found on the shelves of funky, niche bottle shops across Canada, ...
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  • Diners turning away from fried foods

    February 2, 2022
    Restaurant diners are increasingly turning their noses up at fried foods, according to a new industry report. Black Box Intelligence’s latest pulse report says that guest sentiment for fried foods has declined since the start of the pandemic at both limited- and full-service restaurants. The greatest decline in fried food’s appeal to diners was in limited-service ...
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  • Concepts to watch: Dinesty, Buono, Dic Ann’s

    January 28, 2022
    By Katie Belflower RestoBiz and Technomic’s first 2022 edition of Concept Watch highlights three restaurant concepts on show in Canadian foodservice and what makes them stand out from the crowd. This month, the focus is on Dinesty Dumpling House in B.C., Toronto’s Buono, and Quebec QSR Dic Ann’s. Source: Dinesty Dumpling House website Dinesty Dumpling House Facebook: 855 likes | Instagram: ...
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  • Demand for red meat wanes as customers look elsewhere

    January 17, 2022
    The rates of meat consumption and consumer demand for red meat are declining in Canada due to a combination of factors including shrinking household incomes, soaring prices, and the struggles of the restaurant industry. A new report from Farm Credit Canada (FCC) explains that many consumers are cutting back on more expensive meals, many of which ...
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  • Meal kits: are they a passing fad or here to stay?

    January 11, 2022
    Ready-to-make meal kits have surged in popularity during the pandemic with indoor dining off the table for so much of the last two years. The question now is whether they will endure. A new Canadian study by Empathy Inc. in partnership with Vividata suggests that, while the appeal of these kits varies based on demographic, the ...
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