Canadian diners seek novel flavours and top-notch delivery, says trend forecast
Chicago – Customers are craving new flavour combinations, plant-based and Indigenous cuisine, and superior delivery practices, suggests a new trend report from research firm Technomic.
According to Technomic’s 2018 Canadian Trends Forecast, innovation on menus isn’t the only thing shaking things up. The tech revolution has played a large part in shaping where the food-service industry is headed, creating new opportunities for operators to reach their customers in ways they never dreamed of.
“Third-party delivery has brought Canadian operators to the tech forefront,” said Erik Thoresen, principal at Technomic, in a news release. “Despite hurdles around fees and deliverability of certain menu items, these platforms have opened up new marketing channels for operators and increased their ability to compete within a broader trading area.”
The forecast identifies three trends to watch:
1. Putting plants to work: Plants are cropping up across the menu, with veggie noodles, plant milks and indulgent plant-based proteins poised to solidify more prominent placement on menu boards next year.
2. Indigenous cuisines inspire. Chefs will bring new attention to the foods of the First Nations by shining a light on Canada’s native cuisines.
3. Delivering convenience. To stay competitive, operators that are quick to perfect their delivery process – maintaining food temperature, quality and friendly service – will excel.
Look for more on trends relevant to the pizza industry in the January/February edition of Canadian Pizza.
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