Trend Watch: Arak, aji amarillo, freekeh

By Katie Belflower Each edition of our Trend Watch with Technomic highlights three menu trends that are being seen across Canada right now, as well as how Canadian restaurateurs are incorporating them into their menus with great effect. Arak Arak is a Middle Eastern distilled spirit. The milky white alcohol is made from grapes and […]

What is Canada’s most wanted menu in mid-2022?

By Vince Sgabellone Canadian consumers have shifted the way in which they access and consume from a restaurant menu over the past two years. How they place orders, why they choose to eat out, where they consume their meals, and who is consuming. And what about the “what”? Have Canadians changed what they have been […]

Breakfast pizza trending highly as daypart rebounds

Breakfast took a big hit during the last two years of the pandemic, but it appears the daypart is rebounding slowly but surely. With so many people moving out of the office on a temporary or permanent basis, consumer traffic at breakfast fell drastically after the onset of the pandemic, with people increasingly sourcing breakfast […]

Concepts to Watch: La Cubana, Goodfellas, Dineen Coffee

By Katie Belflower A bold and decisive restaurant branding and concept are important for success. Every month, with Technomic’s Concepts to Watch, we highlight three restaurants that demonstrate this across the country. This month, the focus is on Ontario, with Toronto Cuban restaurant La Cubana, southern Ontario pizzeria Goodfellas, and Toronto coffee company Dineen spotlighted. […]

Technomic experts highlight the 5 Ps of menu innovation

At the US National Restaurant Association Show last week, experts from Technomic offered advice on how to best tailor a menu to encompass trending flavours and combinations and appeal to consumers’ desire to try new things when dining out. Ultimately, the conclusion was that menu innovation doesn’t require a huge menu overhaul if new options […]

Climate change is now on the menu at seafood restaurants

By William W. L. Cheung Restaurant menus across the West Coast of Canada will soon see an influx of squid and sardine dishes, while the popular sockeye salmon makes a slow exit. As it turns out, climate change may have something to do with this. Restaurants update their menus all the time and this often […]

Should menus display food’s carbon footprint information?

What should a good menu include? The names and prices of dishes are a given, and other menus often display other details such as a description, dietary information such as calories, and the source of local products. But what about food’s carbon footprint? A team of researchers at Julius Maximilian University of Würzburg in Germany […]

Canadian foodservice’s midterm trend report

By Katie Belflower At the start of the year, amid what was still significant COVID-19-related turmoil and evolving restrictions and operations, Technomic mapped out a predicted trend report for the Canadian foodservice industry. Now, five months into 2022 and after so much has changed (again) in the industry and beyond, Technomic has compared its new […]

Bowl value meals & spicy sauces trending; take-home meals, cheese declining: Technomic

Technomic’s latest Ignite Canadian menu data report found that while the like of bowl value meals, spicy sauces, and lighter alcoholic beverages are trending strongly year over year, cheese and straight spirits have notably declined. The Ignite data noted declining overall year-over-year counts in entrees (-4 per cent), appetizers (-2 per cent), and sides (-5 […]

Trend Watch: Sake kasu, amba, devil’s club

By Katie Belflower Our latest edition of Trend Watch with Technomic highlights three menu trends that are being seen across Canada right now, and how Canadian restaurants are utilizing them to unique and great effect on their menus. Sake kasu Japanese paste-like condiment sake kasu is derived from the sake brewing process. Since it is […]