Each spring, thousands of people gather at the Flanagan Food Show to visit, sample unique new products, network with industry leaders and get exclusive show deals on a selection of products.
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
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.
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.”
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
There’s nothing like cooking over live fire to really ignite the taste buds, says RockWood Urban Grill corporate chef Lloyd Frank. “It brings out the natural flavours of anything you put on that broiler. We choose triple-A steaks, fresh salmon, and top quality ingredients,and when you throw them on that fire, it’s amazing what it does.”
Each year our spring trade shows aim to inspire guests with exciting menu suggestions, new cooking techniques and more. Walking the show floor this year, I was truly inspired by all the products and presentations. Truly outstanding!
Sandwiches – like other versatile items such as salads, burgers, pasta and pizza – are constantly evolving to keep up with seasonality and trends. These appear on menus more often than any other dish.
As of 2017, sandwiches currently penetrate 71% casual dining , 74% midscale, and 69% fast casual operators, according to Technomic data.
Skip the Dishes popped up as an online food delivery service in Saskatoon in 2013 and grew quite quickly until it was purchased by a similar British company, Just Eat, in 2016.