Mongolian, guava and coriander topped Technomic’s MenuMonitor as fastest-growing flavours in 2016/17.
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.
Beautiful plate presentation, smooth operating kitchen staff, and consistent food sales are the dreams of every chef.
These days, however, guests are asking for much more than just "hot food hot" and "cold food cold," as the old adage goes. They want to know who cooked their food and where it came from.
The leading burger condiment on Canadian menus is mayonnaise, followed by Caesar, mustard, relish and BBQ sauce. Upgrade your burger items with these slight variations to the most popular condiment.
Since the influential book The 100-Mile Diet: A Year of Local Eating was published in 2009, the idea of local food has been studied, refined, argued over and embraced. Whatever might be said about local food and the shapes it can take, the concept remains popular and has wide consumer appeal.
“This is not a trend. Local is here to stay,” says Phil Amaral, Territory Manager at Flanagan Foodservice, in defining local.
Ancient food, blank canvas
At some point before recorded history, somewhere millennia ago, wet mashed up wheat - a rudimentary dough - was flattened and dropped on a very hot rock: it was the first flatbread, our original pizza.
Face it: breakfasts can be ho-hum.
The first meal of the day, the meal with which we literally “break” our “fast” of the previous eight hours while we have slept, is, many nutritionists tell us, the most important meal of the day.
While it continues to be the fastest growing daypart, foodservice establishments should start to wake up and see breakfast with fresh, new eyes (eyes recently rubbed awake after a good night’s sleep), especially at this traditionally slower time of the year.
In an increasingly time starved, drive-thru society, time really is of the essence - and perhaps especially so in tougher economic climates when many people are watching their pennies closely. But those same financially prudent folks are opting for quick dinner fixes and have discovered that restaurant-style meals can be taken home to eat. That can be quicker and less expensive for the customer, but it can also mean more money on a restaurant's bottom line.
Though some restaurants sell art, sauces and clothes, most foodservice operators only sell the items listed on their menu, making menu space very valuable 'real estate.' And since operators are trying to maximize every sale from the menu, the profitability of each item must be accurately calculated, constantly updated, and forever analyzed.