Going Global: Why restaurateurs should make the unfamiliar familiar

By Sherry Tseng Leftovers for dinner, again? It doesn’t always have to be that way. There’s no question that dinner is an important daypart — it’s the second most-offered daypart among foodservice operators, according to Datassential’s Pulse 2018: Market Overview, and more than 90 per cent of restaurants offer dinner service. With today’s up-and-coming generations more […]

Evolving trends spur demand for fish and seafood

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 […]

Menu trends to watch: New versions of poke and creative grains

By Aaron Jourden Below we will highlight some of the leading menu trends to watch on Canadian menus in May. Poke adaptations About the trend: Poke has recently been trending up in traditional variations at independents and upstart chains, and now larger operators are helping take the dish into the mainstream with their own takes […]