news & trends

Tag Archives: chef trends

Innovation Unleashed – 5 hot topics from Canada’s largest foodservice trade event

Posted on
Reply

rc show 2018

 

People LOVE food – it unites us all! The power of food is everywhere and the Restaurants Canada show Innovation Unleashed was a great place to discover fascinating insights on advances in the foodservice industry. We were there and connected with Operators, Presidents, Buyers, Agents, Chefs & more about key industry issues and the future of hospitality. #RCShow18

Here are the 5 hot topics that caught our interest as food and nutrition experts:

  1. Where does food come from? Local is by far still the biggest trend in restaurants today and expected to keep gaining momentum. Running a profitable restaurant, maintaining food costs, and satisfying the local trend is challenging for many businesses. Restaurants are discovering how to incorporate local ingredients to menu items  while boosting the bottom line.
  2. Why does food go to waste?  Stats are shocking…too much of the food cooked in restaurants is thrown away. What about grocery stores? Does food end up in the waste bin because it doesn’t look good? Consumers’ attention is moving beyond where food comes from to where food is going. With such tight margins let’s keep the food out of the trash bin. Speakers also discussed a “Feed it Forward Food Insecurity” option where safe, unused and unsold food destined for landfill could be donated to those who are hungry and in need of food aid.
  3. Wellness anyone? Want to make better-for-you foods and boost your sales with claims? There are labelling laws & science for that!  The power of good food and nutrition has a direct connection to health. Good energy, focus, concentration and productivity are all benefits of healthy food choices throughout the day. As dietitians, we translate the science of nutrition to unlock foods’ potential and support healthy living for Canadians. Call us with your wellness boosting food & menu questions – we can help!
  4. Beverage menu in focus. Coffee and tea are popular beverages among Canadians.  Research-based industry trends showed strong areas of opportunity for Restaurateurs, including the largely untapped world of decaf coffee and herbal tea. Tea and food pairing is a trending opportunity. The positive impact of Non-Alcoholic Cocktails can create memorable drinking experiences while striving for a more balanced lifestyle. Cheers to that – healthy hydration never looked better!
  5. Future of Food & Eating. Space research yields fascinating insights on innovation in the hospitality industry. Expert panelists discussed technology, new agriculture, experiential eating, personalized foods and more that will transform the future of everything edible.

For more foodservice trends and consumer insights that can elevate your business contact us info@NutritionForNonNutritionists.com or join us at the 11th annual Nutrition for NON-Nutritionists course on April 18, 2018, University of Toronto. Register at www.NutritionForNONNutritionists.com

 

What’s HOT in chefs’ kitchens? Our Dietitians’ take of TOP Trends.

Posted on
Reply

chef survey trends bRestaurants Canada’s 8th annual Canadian Chefs’ survey tells what’s trending now and what the up and comers are as well. Of the 20 chef trends mentioned in the research, here are our TOP 7 favourites  with insights from our food forward health conscious perspective.

  1. Locally sourced foods – eating what’s in season where you live is a terrific way to discover seasonal foods. Local is a perennial favourite of dietitians, chefs and consumers alike.
  2. Sustainable seafood – Eating at least two servings of fish each week is recommended as part of healthy eating for all Canadians. Producing safe, sustainable fish is important for the future of food.
  3. Ancient Grains – Canadians like to explore dishes that showcase authentic food from around the world.  Discover the heritage of ancient grains and try  authentic recipes using kamut, spelt, amaranth and freekeh.
  4. Simplicity / back to basics – Remember family style comfort food meant for sharing? We love the serve-yourself shared dining experience, be it eating out or at home. If you make it yourself  or in-house, you’ll add some authenticity that everyone will appreciate.
  5. Veggie centric cuisune. YAY! Veggies are ON TREND which we find very exciting. Aim to have HALF YOUR PLATE as vegetables. Let’s get creative on making veggies more centre-plate.
  6. Craft beers / microbrews – Alcohol in moderation continues to add enjoyment to meals. Remember to follow Canada’s LOW risk drinking guidelines.
  7. It’s Canada’s 150th Birthday – Let’s celebrate our Canadian food heritage!  Consumers are ready to embrace  this trend. What a great opportunity to boost variety beyond the obvious Canadian foods.

For more foodservice trends and consumer insights, join us at the 10th annual Nutrition for NON-Nutritionists course on April 26, 2017, University of Toronto. Register at www.NutritionForNONNutritionists.com