October 29, 2015 By Denis Hancock and Jennifer Gausby There are many things restaurants can do to capitalize on Canadians’ desire to live better by eating healthier. The trick is to look beyond the usual tactics, namely reducing calories, sodium or fat by cutting portion sizes; changing sides; and removing great-tasting (but sometimes unhealthy) ingredients.The problem with these types ...Read more about this post
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 ...Read more about this post
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 ...Read more about this post
July 7, 2015 By Sean Moon Long gone are the images of Birkenstock-wearing hippies or wizened old Bulgarians digging into a dish of their favourite dairy concoction— yogurt in its myriad forms is now enjoyed by millions around the world, from toddlers to grandparents, supermodels to bodybuilders.
In fact, Canadian consumers have been lapping up the silky smooth delight in ...Read more about this post
June 23, 2015 By Devon Peart Nothing says summer like grilled foods. From a nutrition standpoint, grilling is a great way to prepare foods because it uses very little fat except to add flavour, and can be limited to your preference. Also, you don’t lose nutrients in the cooking water. From a taste standpoint, it’s a great way to ...Read more about this post
April 28, 2015 From culinary adventure to health and wellness, the unique qualities, texture and appeal of ancient grains continue to propel their growth. For example, whole millet and sorghum flours both impart a crunchiness compared to whole quinoa flour which lends a softer, smoother bite. The growth of their inclusion in a variety of categories – like ...Read more about this post
September 4, 2014 By Liana Robberecht
September 4, 2014 No dessert if you don’t finish your vegetables!!
Sound familiar? Flashbacks to mom? Or maybe just flashbacks to last night with your own picky eater. Vegetables have been standing in the way of dessert long enough. Cheeky chefs everywhere are inciting revolution demanding that we have our cake and eat it too ...Read more about this post
November 27, 2013 By Sean Moon
November 27, 2013 No matter how you slice it, dice it or cook it, the humble potato has an almost revered place on Canadian restaurant menus. Fried, baked, roasted, mashed or slathered in cheese curds and gravy, we just can’t seem to get enough of their earthy goodness. Heck, we even write folk songs ...Read more about this post
October 17, 2013 By Aaron Jourden
October 17, 2013 Dairy ingredients play an important role on restaurant menus – be it a crave-worthy dipping sauce for a starter or side, a crowning topping of cheese on a burger or an all-out dessert star in the form of ice cream. Incorporating dairy can serve many purposes, from adding a rich and ...Read more about this post
July 30, 2013 By Aaron Jourden
July 30, 2013 From back to basics to beyond the border
Diners today want chef-driven comfort foods like grilled cheese and burgers as well as new takes on classic dishes like poutine. At the same time they want healthy options that make use of what’s local and seasonal, and they are showing a willingness to ...Read more about this post
July 18, 2013 By Sean Moon
July 18, 2013 Whether you’re a chef on the prowl for new recipe ideas, a restaurateur with your sights set on bringing in more curious customers or a health-conscious diner hunting for unique better-for-you menu options, Canadians now have more choices than ever to tame their desire for a walk on the wild side.
From ...Read more about this post
May 14, 2013 By Sean Moon
May 14, 2013 It doesn’t seem all that long ago that hungry diners looking for a way to top their favourite burger or add some zing to grilled meats had a simple menu from which to choose – from mustard to mayo – or maybe even a fancy-schmancy béarnaise sauce for the more upwardly ...Read more about this post
December 20, 2010 Sustainable seafood
By Janine Bolton, LEAF
December 20, 2010 Sustainable seafood has been a hot topic as of late. More diners are becoming aware of this issue and looking for restaurants that serve sustainable seafood. National and international programs such as Ocean Wise, SeaChoice and Seafood Watch make it easier for consumers and chefs alike to make seafood ...Read more about this post
July 2, 2010 By Diane Chiasson
Food that looks beautiful awakens our senses so that it actually tastes better. That is why many chefs place so much emphasis on food presentation. These days, it’s not uncommon to be presented with a dish that could be considered a serious work of art.
I’m not suggesting that you run out and start ...Read more about this post
