Trends
Cauliflower is the biggest thing to happen to pizza crusts since flour. Its bland flavour, colour and texture actually help position cauliflower to function as a chameleon in a recipe, shape-shifting to whatever taste profile is needed.
Chicago – Canadian full-service restaurants are seeing slightly less traffic and lower sales growth than they were two years ago, according to a new report from Technomic.
In the year ahead, the food-service landscape will evolve, driven by greater awareness of social and environmental responsibility and innovation in technology-enabled customer service, research firm Mintel said in a news release.
Orlando, FL – The $3.1-trillion global industry is relatively predictable in terms of growth (it mirrors that of population and inflation), but what was already one of the most complex businesses in the world is becoming even more so following the arrival of the Fourth Industrial Revolution. Restaurant consultants Aaron Allen & Associates outline the biggest challenges for restaurants in 2019 and beyond. | READ MORE
Canadians' interest in health continues to grow, boosting competition in the healthy food and beverage landscape, according to a report from research firm Technomic.
Glamlite Cosmetics has introduced a line of eye shadows evoking the colours of pizza.
A deliciously fresh pizza with warm baked dough, salty tomato sauce and gooey cheese is a delight for the senses. There are few foods that could satisfy me on a daily basis, but pizza is one of them. CNN looks at the addictive nature of pizza. | READ MORE
Toronto – Root-to-stem cooking, the plant-based movement and reduction of sugar are among the trends identified by Restaurants Canada in its recently released list.
Halifax – Just over half of respondents are willing to reduce their meat consumption, and one-third are willing to do in the next six months, according to a study looking at Canadians’ attitudes toward plant-based protein alternatives.
Toronto – The Canadian Pizza magazine Chef of the Year competition has seen many changes over the years.
Toronto – Restaurant's Canada's latest trade show and food event will highlight such topics as cannabis, vegan and plant-based menus, and waste-based cooking.
Do you do business with residents of the European Union? Does anyone from the EU come to your restaurant, follow you on social media or visit your website?
Having popular beverages on your menu can help grow your bottom line.
Generation Z, consisting of people aged 11-22, are looking for a healthy lifestyle, enjoy eating international foods and are open to digital learning through online videos and other sources, according to research from Mintel.
Lifestyle shifts such as older Gen Zers beginning post-secondary school and millennials starting families are having a significant impact on the foodservice industry, says a new report from research firm Technomic.

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