Food Focus

  • 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 ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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  • 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 ...
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  • Top 2017 food trends we’re buzzing about

    January 11, 2017
    By Marian Staresinic A new year not only brings changes and resolutions but also new food trends worth getting excited for. From spices to BBQ and beyond, here is the inside scoop on what will be sizzling in food for 2017. Cook and connect Chefs are embracing their internet audience and creating novel learning opportunities, getting more and more people ...
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  • Make pears a tasty addition to your menu

    January 9, 2017
    By Kathy Stephenson Currently, consumer and restaurateur interest and passion for fruits and vegetables is at an all-time high. It’s time for the uniquely beautiful, powerfully delicious pear to hit the sweet spot for operators in Canada. With a breadth of variety and character, pears are a vibrant, sweet, succulent upgrade to menu fare from breakfast ...
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  • Your guide to healthy grains

    January 4, 2017
    By Sue Mah The other night, I was out for dinner with my husband at a neighbourhood restaurant. The waitress was describing the daily feature – a grilled salmon with lemon caper aioli, served over a bed of citrus quinoa salad with a side of seasonal local veggies. “You had me at quinoa,” I exclaimed, and ...
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  • Menu trends to watch: cauliflower, flavoured breads and specialty cold brew

    January 3, 2017
    By Kristin Menas Below we will highlight some of the leading trends to watch on Canadian menus for January 2017. Cauliflower About the trend: Cauliflower is becoming a diverse menu addition, appearing in everything from fried items to soups and salads At quick-service and casual-dining concepts Cauliflower is a diverse ingredient that can be prepared many ways Mentions of cauliflower increased ...
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  • Restaurant concepts to watch in December

    December 13, 2016
    By Aaron Jourden In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique: L’Gros Luxe Instagram: 14,700 followers | Facebook: 31,561 likes | Twitter: 677 followers Locations: 6 (Montreal, Quebec City and Longueuil, Quebec) Concept characteristics: Scratch-made ...
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  • The cultural shift to healthy appetizers

    December 7, 2016
    By Lucia Weiler At my recent Nutrition for NON-Nutritionists training workshop, I was reminded how important it is to open up the event with a story that hooks the audience and gives them a reason to listen and stay for more. The same thinking holds true for food. In a restaurant, appetizers set the stage for ...
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  • Menu trends to watch: Healthy bowls, pickling and honey

    November 7, 2016
    By Kristin Menas Below we will highlight some of the leading menu trends to watch on Canadian menus. Healthy bowls About the trend: Bowls are serving as a popular format to highlight better-for-you ingredients like superfoods At quick-service and fast-casual concepts Smoothie bowls are a booming health trend Bowls eliminate the need for hearty starches like buns or wraps Trend goes beyond ...
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  • Creating recipes with beer

    September 28, 2016
    By Roger Mittag Using beer in food recipes is yet another way to enhance the whole beer and food experience. Believe it or not, taken in moderation, beer is actually a very healthy food. It’s full of vitamins and minerals which are good for nerve production to help you concentrate, increase blood circulation and stimulate metabolism. ...
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  • Adding flair to meat and poultry dishes with ethnic elements

    September 19, 2016
    By Aaron Jourden Now, more than ever, ethnic cuisine is fueling menu trends, fads and innovations taking place in the restaurant world. While this can be seen across mealparts and dayparts, food and drink, and flavours and ingredients, global inspirations arguably have the most impact when applied to starters and centre-of-the-plate dishes. Here we look at some ...
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