By Jose Chavez The silent revolution is taking place in restaurant kitchens all over North America, and it has nothing to do with the technology of plant-based proteins but has everything to do with something much older: spice. The discourse of vegan eating throughout the decades was dominated by the concept of substitution, the replacement of […]
The final quarter of the year has arrived and as head towards 2025, next year’s top restaurant trends are beginning to emerge. Stay ahead of the curve with an early look at what next year brings for restaurants, from menus to sustainability, and beyond. Here are some of the top predictions for 2025: Spices and condiments […]
Sponsored by Club House for Chefs The leaves have begun to change colour, temperatures are dropping and iconic fall flavours have re-emerged and come back to life. From pumpkins, apples and squash to fresh-baked comfort foods the whole family loves, fall is the season for sweet and savoury alike. We’re celebrating sweater weather by giving […]
Press release Consumers’ usage of hot sauce is on the rise as spicy flavours continue to proliferate, according to Technomic’s recently released 2017 Canadian Flavour Consumer Trend Report. Demand for heat has inspired changes across menu categories as operators increasingly embrace spicy flavours to differentiate and drive traffic; indeed, 49 per cent of consumers crave spicy […]
By Sean Moon With a history of use as traditional medicines, herbs and spices are some of the healthiest ingredients you can stock in your pantry. For adding flavour, variety and even ethnic personality to a dish, they can be unsung heroes. And for sheer economic value, they can stretch an operational dollar further than […]
