Food Focus

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  • The art and science of making cheese

    March 7, 2018
    By Martin Kouprie At the beginning in my cooking career I was taught the simple lessons — product knowledge, knife skills, butchery, cold and hot preparations, baking, simple pastries — you know, all the stuff to get you flying. Over time I added to these lessons and grew professionally, constantly learning while developing skills and building ...
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  • Menu trends to watch for March 2018

    March 5, 2018
    By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus this month. Sweet heat About the trend: Operators are catering to demand for bold and exciting flavour experiences by developing complex sauces and toppings that combine spicy and sweet components. These condiments can be found on new items and LTOs ...
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  • The future of food – Restaurant trends in 2018 and beyond

    January 25, 2018
    Giving diners some food for thought, RC Show 2018 – Canada’s largest foodservice and hospitality event – presents the top trends you can expect to see on restaurant tables this year. From Neuro-nutrition to floral flavours and even medicinal mushrooms, here’s what will be blooming all over menus: Coffee with a kick – Turmeric syrup and ...
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  • Evolving trends spur demand for fish and seafood

    January 24, 2018
    By Laura McGuire Trending seafood and fish dishes are giving many Canadians cause to dine out. Some of these items, like poke bowls and seafood boils, hail from different U.S. regions, while others such as conservas originate from farther regions of the world. What’s driving fish and seafood innovation? One catalyst is consumers’ increasing need for better-for-you ...
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  • Restaurant menu trends to watch in January 2018

    January 9, 2018
    By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus this January. Duck About the trend: Operators are showcasing duck in everyday dishes that make the protein more approachable by showcasing it in familiar and craveable preparations. Exotic appeal Not always easy to prepare at home Rich and flavourful protein option Menu Examples: Shoeless Joe’s ...
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  • What’s trending during the bustling lunch daypart?

    December 20, 2017
    By Renee Lee Canada’s restaurant industry brings in $80 billion in sales every year, according to recent data. Changes in consumer behaviors, such as moving away from eating three square meals a day (Nestle Canada’s “Evolution of Eating in Canada” symposium revealed that many Canadians are grazing throughout the day and focusing on snacking) or eating ...
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  • Trending: The move to artisanal foods

    December 15, 2017
    The concept of how society is reflected in our food culture and spaces is one that shifts with each generation. The reason behind the industry’s current shift towards favouring the artisan—extremely skilled craft workers making extremely delicious food—is one that Chef and Culinary Curator Charlotte Langley perfectly captures: “Humans are being challenged socially now more ...
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  • Bold flavours and healthy ingredients add a creative touch to sauces and bases

    December 5, 2017
    From adding their own unique ingredients to jazz up a standard sauce base to answering the call for healthy, ethnically influenced recipes, Canadian chefs have a growing number of options for topping their creations with delicious sauces. Canadian Restaurant & Foodservice News spoke to chefs and industry suppliers to get their take on the latest trends ...
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  • For ethnic variety or better-for-you choices, finger foods fit the bill

    November 22, 2017
    By Laura McGuire There’s something that makes finger foods hard to resist. Perhaps it is the breaking from the formality of utensils, or maybe it is the often-indulgent positioning associated with these offerings. It could also be that finger foods come in such varied shapes and sizes—ranging from poppable snack bites to more substantial handhelds. And they ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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  • 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? ...
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