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Trend Watch: Chicharrones, whey, sumac

…attracting new and returning customers. In the latest edition of Trend Watch, Technomic and RestoBiz assess three continuing menu trends you can expect to see across Canada. Nontraditional chicharrones Operators are reinterpreting classic…

Trend Watch: “New-mami”, spice up your life, mushroom melt

…served on a toasted bun. Trend Watch is a regular contribution to RestoBiz based on restaurant and menu trends noted by Technomic Inc. Lizzy Freier is Senior Managing Editor for Technomic,…

Trend Watch: Haskap, miso desserts, pandan

…and menu trends is a vital part of the job. Thankfully, we and Technomic are here to help! This latest edition of Trend Watch focuses on three menu trends that…

Trend Watch: Lovage, umeboshi, barberry

…latest edition of Trend Watch focuses on three hot-ticket items that are in vogue in Canada right now: lovage, umeboshi, and barberry. Lovage A perennial plant most often found in…

Trend Watch: Miso cocktails, huitlacoche, prickly ash

By Katie Belflower Our latest edition of Trend Watch with Technomic highlights three menu trends on the rise across Canada right now and looks at how restaurants are successfully adding…

Trend Watch: Better beef, hello to halloumi, streamlining menus

…and other hardships. In the latest edition of Trend Watch, we assess three continuing menu trends you can expect to see across Canada. Updated beef Over the past few years,…

Trend Watch: Palm sugar, flavoured spaetzle, balsamic cocktails

…pandemic era, when setting yourself apart from the competition has more value than ever. This latest edition of Trend Watch from Technomic and RestoBiz focuses on three menu trends that are being seen…

Trend Watch: Calamansi, fennel pollen, fiddlehead

…menu trends is a vital part of any chef and restaurant operator’s job. RestoBiz and Technomic’s latest edition of Trend Watch focuses on three menu trends that are being seen…

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