The simple, fresh flavours of sun-dried tomatoes, artichokes, lemon, oregano, garlic and basil come together to create a special make-ahead entrée that will impress a variety of guests.
With fall brings the feeling of new beginnings and fresh starts. The shift from warm to cool innately inspires dishes of comfort and depth. While flavour preferences and trends may not vary much from the summer months, main ingredients and their applications are a whole lot heartier.
Topics: Keep Up With Trends
“Tea lovers unite! Demand great tea!”
It’s a rally cry from Jennifer Commins for a restaurant beverage that is seeing growth – and still has great potential to boost margins. The Toronto-based Commins, who founded and operates Pluck Tea, has a childhood steeped in the calming, relaxing beverage.
“I had British parents who loved tea,” Commins says. “I drank four cups a day growing up."
Martin's Family Fruit Farm is pillar in the Waterloo Region community, known for their homegrown, orchard fresh apple varieties and passion for the apple industry.
Martin's always had a keen imagination. It was only a matter of time before they came up with a new way to enjoy their world-famous apples: a pure and simple idea to offer apples disguised as chips.
Your diners are looking for creativity and new taste sensations by sharing plates like tapas, cheese and dessert selections. Technomic reports that 47% of consumers who eat small plates strongly agree that they are more likely to try new flavours on small plates than in entrées.
According to the Canadian Snacking Nation 2016 study by Ipsos, more than two-thirds of all consumption occasions occur outside of traditional meals.
This artisan steak sandwich, garnished with grilled peppers, provolone cheese and house-made chimichurri sauce, will steal the show.
Menu change can be daunting.
But using LTOs (limited time offers) can provide a culinary playground for adding innovation without the commitment. Successfully executing an LTO offers a potential sales lift of as much as 20%, and can bring back old customers while enticing new ones.
317,865,626. That’s the number of #food hashtags globally on Instagram, rising minute by minute.*
To say that Instagram’s food community is an impactful marketing channel for your restaurant business is an understatement. Restaurateurs need always to be thinking about how every element and square inch of their restaurant can be used to create their unique brand and be “Instagram worthy.”
Classic New England summertime fare, lobster meat is mixed with mayonnaise, seasoning, and diced celery for a light and flavourful sandwich.
This lobster mixture can also be used as a salad topper!
It’s estimated that Canadians use more than 50 million plastic straws every day (typically for only a few minutes). ¹ These straws then live in landfills and in the earth’s oceans for hundreds of years. More than 330,000 pieces of plastic waste were picked off of 2,800 kilometers of Canada’s shoreline in 2017, including more than 15,000 straws.²