Food Focus

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

  • New additions to breakfast menus across Canada

    November 16, 2017
    By Laura McGuire and Aaron Jourden Opportunities for operators to boost traffic at breakfast are expanding. Growing consumer interest in around-the-clock foodservice options, as well as a greater emphasis on convenience and better-for-you attributes in the morning are leading to some breakfast movements gaining greater traction. Here’s a look at three trends operators can incorporate into menu ...
    Read more about this post
  • Meat and poultry prove their worth as versatile proteins

    November 9, 2017
    By Sean Moon As centre-of-the-plate mainstays, meat and poultry have long held a prominent place on Canadian restaurant menus. But with chefs always trying to raise the creative bar and impress diners, many are reaching beyond international borders to develop inspired and innovative protein dishes, all while giving tradition its due respect. With the days growing longer ...
    Read more about this post
  • November 2017’s top menu trends to watch

    November 7, 2017
    By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus in November 2017. Attention-grabbing apps About the trend: Operators are featuring innovative and out-of-the-ordinary starters to create excitement at the top of the menu. These new offerings range from those that are highly indulgent to those with wild and unexpected ...
    Read more about this post
  • Beer and food make the perfect pairing

    October 25, 2017
    By Roger Mittag In most circles, the concept of pairing a drink with food defaults to wine. However, beer is a fantastic choice for many different reasons. First of all, beer is basically a series of ingredients that have been cooked and therefore, the flavours and aromas in beer are quite similar, if not identical, to the ...
    Read more about this post
  • From grainy to smooth, golden brown to bright yellow, mustard makes the cut

    October 5, 2017
    By Sean Moon Dating to a period when ancient Romans mixed unfermented grape juice (known as “must”) with ground mustard seeds, mustard has grown to become one of the most popular condiments or seasonings in the world today. Often paired with meats and cheeses, it is also ubiquitous as a topping for such modern North American fare ...
    Read more about this post
  • Can an apple a day keep the blues away? The psychological benefits of good nutrition

    September 13, 2017
    By Sue Mah Mom was right when she told you to eat your fruits and veggies. But what your mom probably didn’t know is that there are so many more health benefits to eating apples, pears, broccoli and carrots! If you had to name one health benefit of eating fruit and vegetables, what would come to mind? ...
    Read more about this post
  • September’s top restaurant menu trends to watch

    September 7, 2017
    By Aaron Jourden What are Canadians interested in eating this month? Here’s a hint: Mexican flavours are flourishing on menus, while vegetarian food has wide appeal and seafood is being presented in new and unique ways. Here’s a look at some of the leading menu trends to watch on Canadian menus this month. Mexico’s flavours flourish About the ...
    Read more about this post
  • Foodservice applications and trends for whole grains

    August 30, 2017
    By Kelly Toups Grains used to function as the flavourless blank slate in recipes – a supporting actor, at best. But today, chefs are bringing this understudy into the spotlight, leveraging whole grains as a delightful source of flavours and textures in their own right. “America’s in a bread renaissance that’s whole-grain focused,” explained Greg Wade, one ...
    Read more about this post
  • Spotlight on soup: Goodness in every bowl

    August 18, 2017
    By Donna Bottrell What’s in a bowl of soup? Everything! Who doesn’t love a wonderful bowl of steaming soup on a cold or rainy day? Soup can be made with any combination of ingredients that are readily available to everyone. It can be complicated or simple fare, adding comfort in a bowl to any well-engineered menu. Refrigerated ...
    Read more about this post
  • Crickets, anyone? Up-and-coming alternative proteins to add to your menu

    August 1, 2017
    A look at the new alternative proteins you can expect to see more often on restaurant menus By Kavita Sabharwal What protein means to consumers has changed dramatically over the past few decades. Restaurants have gone from offering only the basics (chicken, steak or pork chops) and maybe if they were lucky, one or two seafood options, to ...
    Read more about this post
  • IFT 2017 Report: Ingredients for cutting edge menus

    July 20, 2017
    Top trends straight from the world’s largest food science expo By Rob Bianchin From innovative fermented foods to algae and ancient grains, this year’s Institute of Food Technologists (IFT) Food Expo showcased the latest and greatest from around the globe. Here are the top emerging trends for the foodservice and restaurant industry: Algae as a flavour enhancer Different varieties ...
    Read more about this post
  • 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