By Elizabeth Wessel
Continuing innovation is important for chefs and restaurateurs looking to set themselves apart from the competition, and incorporating today’s trends is one way to get attention and increase restaurant traffic. This latest edition of Trend Watch focuses on three menu trends gaining momentum on menus across Canada right now: clack and white bites, regional callouts, and mood food.
Black and white bites
Operators are leveraging black and white ingredients to create visually striking dishes and drinks. Whether it is to offer Instagrammable options to guests, add interest to the menu, or get innovative with ingredients, the contrast delivers dramatic presentation while maintaining flavour complexity.
Menu examples:
- At Sara (in Toronto, Ontario) Tuna Tartare was on the menu, featuring white soy, yuzu, black truffle, and potato chips
- Botanist (in Vancouver, BC), served Smoke & Mirrors, a beverage made with mezcal, charred cedar bitters, and activated charcoal citrus ash foam
Specific regional callouts
As economic pressures continue and Canadian pride persists, menu descriptions are now highlighting Canadian cities, regions, provinces or farms to celebrate local sourcing and national pride. This transparency-driven approach connects diners directly to ingredient origins, allowing them to support local provides, while highlighting the quality and provenance of Canadian products.
Menu examples:
- Flores & Pine (in Calgary, Alberta) offered the F&P Grazing Board, including Canadian game meat charcuteries, cheeses, fruits, nuts, crostini, and Saskatoon berry jam
- Boulevard (in Vancouver, British Columbia) served a 25 oz. Bone-In Beef Short Rib for Two featuring 48-hour braised Northern Gold Alberta Angus beef and Myca Farms mushrooms
Mood food
Health and wellness have been impacting restaurant menus for some time, moving from plant-based to protein-focused to fibre-rich and beyond. As the gut-brain connection gains mainstream recognition, Canadian operators are strategically menuing ingredients that support both digestive health and emotional wellness.
Menu examples:
- Diva at the Met (in Vancouver, British Columbia) served Uttapam, a fermented lentil and rice pancake, sweet pepper salsa, and tomato chutney
- At Flores & Pine (in Calgary, Alberta) The Prairie Crocus was on the menu, featuring blueberry syrup, Dhos nonalcohol orange liqueur, nonalcohol Prosecco, and ashwagandha
Trend Watch is based on menu trends noted by Technomic.
Technomic is a Chicago-based foodservice research and consulting firm, providing clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. The company’s services include publications and digital products as well as proprietary studies and ongoing research on all aspects of the food industry, including menu trends.
Image from Flores & Pine’s Facebook page.
