Food Focus

Share on Facebook0Tweet about this on TwitterShare on LinkedIn0Pin on Pinterest0Email this to someone

  • Appetizer trends to incorporate into your concept

    July 17, 2017
    By Paul Spano The world of food is an ever-morphing playground as chefs are constantly expanding their horizons. With emerging new flavours and innovative cooking, curing and serving styles, access to new and exciting concepts and cuisines is readily available. Moving forward, we expect to see a great mix of the old and new, the traditional ...
    Read more about this post
  • Restaurant menu trends to watch for in July

    July 10, 2017
    By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus this month. Tea complexity About the trend: The popularity of artisan and fusion teas in recent years has encouraged operators to get even more creative with their specialty drinks. Now showing up on menus for the summer are more tea ...
    Read more about this post
  • QSRs pave the way for breakfast dining trends

    June 27, 2017
    By Geoff Wilson Breakfast has become a significant daypart in Canada’s foodservice industry. However, the recent growth of breakfast in Canadian foodservice has manifested itself more so in quick-service restaurants (“QSR”) rather than full-service restaurants (“FSR”). FSR breakfast traffic and all dollars as a percentage of total foodservice remained relatively flat from 2012 to 2016. However, the ...
    Read more about this post
  • Dairy ingredients gaining a share of the spotlight

    June 19, 2017
    By Aaron Jourden It’s not hard to see why queso fresco, butter, buttermilk and cottage cheese are some of the fastest-growing dairy ingredients on Canadian restaurant menus. Each speaks to a larger trend that’s been evolving in the dining landscape over recent years. Whether it’s more authentic approaches to ethnic dining or changes in the way consumers ...
    Read more about this post
  • Bakers use innovation to help Canadians make healthier choices

    May 8, 2017
    By Paul Hetherington There’s nothing we love more than the smell of fresh baked bread in the morning… except maybe the smell of fresh baked muffins or cinnamon buns or just baked goods in general. Almost every Canadian eats bakery foods in one form or another and regularly purchases the bulk of their baked products from ...
    Read more about this post
  • Menu trends to watch: New versions of poke and creative grains

    May 3, 2017
    By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus in May. Poke adaptations About the trend: Poke has recently been trending up in traditional variations at independents and upstart chains, and now larger operators are helping take the dish into the mainstream with their own takes on this refreshing ...
    Read more about this post
  • Plant-based proteins poised for growth at the centre of Canadian plates

    April 27, 2017
    Study conducted by Technomic reveals the latest trends and data on consumers’ consumption and attitudes towards centre of plate proteins in Canada Press release Meat and seafood are staples of consumers’ diets, with beef and chicken continuing to be the most frequently consumed proteins. While the share of consumers who eat vegetarian and vegan substitutes has remained ...
    Read more about this post
  • Sweet lupin: The future of the food industry

    March 21, 2017
    By Sophia Walter and Alex Powell Beans and legumes have grown in popularity over the past couple of years as an increasing number of consumers turn to vegetable-based protein and fiber sources. After 2016 was named the International Year of the Pulse, recognizing pulses as one of the most sustainable and nutrient-dense foods available, it led ...
    Read more about this post
  • Menu trends to watch: creative burgers and plant-based proteins

    March 13, 2017
    By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus in March 2017. Offbeat burgers About the trend: From over-the-top preparations to ultra-spicy flavours to ethnic inspirations, more and more operators are marching to the beat of their own drummer to stand out in the burger category. From food trucks to ...
    Read more about this post
  • Condiments get a makeover with international flavours 

    March 8, 2017
    Whether your like to top your hot dog with ketchup (in Chicago it’s a no-go!) or mustard, be prepared for some new kids on the condiment block. As our panel of industry experts recently told CRFN, topping your favourite foods with old standbys just isn’t going to cut it anymore. Read on to hear what ...
    Read more about this post
  • Dressing up menus with specialty sauces

    March 2, 2017
    By Kristin Menas As chefs experiment with new ways to surprise diners, they should look no further than the sauces and dressings adorning their dishes. By continually creating unique and bold sauces, operators are able to appeal to consumers’ shifting preferences and set their menus apart from competitors. Overall, 42 per cent of diners prefer that restaurants ...
    Read more about this post
  • Cakes offer tradition with a twist to please diners

    February 14, 2017
    By Sean Moon As a dessert staple, cakes have been a favourite on restaurant menus and family dining tables for generations. While the basic ingredients and traditional recipes have not changed much over the years, for those looking for exciting new flavours, health-conscious options and value-added dessert offerings, many diners and foodservice operators are finding that ...
    Read more about this post
  • Analyzing the versatility of tuna

    January 25, 2017
    By Warren Cameron From mainstream to upscale, tuna is one of the most popular and fastest growing sales items with consumers at both retail and foodservice restaurants. It’s hard to believe that at the start of the 20th century, tuna was a relatively unheard of source of protein in North America. But with the introduction of ...
    Read more about this post
  • Oysters: The perfect ocean delicacy for your menu

    January 18, 2017
    By Sal Battaglia Oysters have been a staple for restaurants in major cities across Canada for many years. But with the delicious mollusc on trend right now, it’s a menu item that almost any restaurant can serve. Whether it’s a “buck-a-shuck” or pairing the oyster with the proper wine, vodka or whiskey, being in Canada, there are ...
    Read more about this post
  • New ways to highlight fish and seafood on your menu

    January 16, 2017
    By Laura McGuire Canada has a bounty of waters to fish from, but little has changed over the years with fish and seafood offerings at restaurants. The predictable plating of fish and seafood is partly due to chefs continuing to cook with the same traditional species like salmon and tuna, and running short of ideas of ...
    Read more about this post