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The tapas trend is showing no signs of slowing down. These small snack or appetizer plates may have originated in Spain, but they’re finding their way onto menus around the world. In Canada, chefs are using global flavours and exotic ingredients to deliver a traditional final product, such as miso or tikka masala. Other chefs are updating foods we’re familiar with and giving them an original twist – think deep-fried olives or fan-favourite guacamole served with fried plantain instead of tortilla chips.
To incorporate this trend into your restaurant, reference trips you or your chefs have taken to exotic locales. Don’t be afraid to try something new. If something doesn’t work, change it up! Your guests will be excited by the unique menu on every visit and your restaurant will garner interest simply because of its fresh take on this lasting trend.
