Menu Trends

  • 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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  • 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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  • 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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  • 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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  • Specialty veggie-focused dishes allow for culinary creativity and variety

    March 9, 2016
    By Kristin Menas March 9, 2016 Leave a comment The top type of vegetable entrée is the “other vegetable dish” category with 480 listings. This indicates that operators are offering a wide variety of vegetable dishes and getting creative by introducing their own specialty vegetable-focused entrées. Some of the leading types of vegetables spotlighted in the “other vegetable ...
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  • Despite higher prices, meat is still a popular choice

    March 3, 2016
    By Aimee Harvey March 3, 2016 Leave a comment Challenges persist for the meat industry, but restaurants are responding with innovative menu ideas that are creating new avenues for growth. Over the past couple of years, there has been an unmistakable shift in Canada’s meat industry. Commodity costs have increased substantially, fueled by severe droughts and challenging winter-weather conditions. ...
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  • Citrus and berry flavours most popular in specialty adult beverages

    February 18, 2016
    By Kristin Menas February 18, 2016 The leading flavour in specialty adult beverages on Canadian menus is lime. Listed 337 times on Canadian menus on Technomic’s MenuMonitor database, lime is often added to drinks as a complementary flavour. Citrus flavours like lime and lemon, which is also among the top five flavours, add freshness to a drink, ...
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  • Health trends on Canadian menus

    January 7, 2016
    The foodservice industry is adapting to consumer demand for healthy, nutritious food. Ask a dozen people what healthy means, though, and you may get as many different answers. The wide variety of perceptions can cause menu development challenges, but can also ignite exciting ideas and culinary trends. Customer expectation for personalization has expanded beyond steak doneness ...
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  • Watching the trends in sustainable seafood

    November 12, 2015
    Whether it’s succulent lobster from Prince Edward Island, scallops from Nova Scotia, mussels from Newfoundland or spot prawns from British Columbia, Canada is home to some of the world’s best shellfish and seafood. Canadian Restaurant & Foodservice News recently asked several of Canada’s top seafood suppliers and experts to weigh in on the latest developments, ...
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  • Seafood, vegetarian & vegan options provide healthy alternatives and minimize the veto vote, Technomic finds

    July 27, 2015
    Press release While chicken still holds its status as the centre-of-plate star for both consumers and operators, demands are shifting. More consumers are looking past poultry to seafood, vegetarian and vegan options. Utilizing proprietary intelligence and exclusive consumer data, Technomic’s Canadian Centre of the Plate Consumer Trend Report identifies and analyzes menu and consumer trends impacting ...
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  • Is your children’s menu costing you customers?

    July 14, 2015
    By Sandra Brunton As a restaurant owner, you need to have items that appeal to everyone who walks through the door. The kids menu is usually the last thing you think about when you are building a menu for your restaurant, but it shouldn’t be. Think about it this way: These are your future customers — do ...
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