Thursday, April 15, 2010

Menu and food trends in Canada for 2010

I want to share these trends that were identified in the first-ever CRFA Canadian Chef Survey, conducted for the Canadian Restaurant and Foodservices Association by independent market research firm BrandSpark International.

"Canadian chefs have identified the top trends, and now ApEx will bring those trends to life for restaurant owners and the entire kitchen team," says Luis Clavel, Executive Chef of the Holiday Inn Harbourview and President of Nova Scotia Association of Chefs and Cooks. "With customers paying more attention to food and ingredients than ever before, it's a very exciting time for chefs and restaurateurs."

Surveyed chefs rated myriad menu items and cooking methods as either a 'hot trend,' 'yesterday's news,' or 'perennial favourite.' Here are the chef picks for 2010:

Top 10 Canadian Menu Trends

1. Locally sourced food

2. Sustainability

3. Organic produce

4. Artisanal cheeses

5. Simplicity / Back to basics

6. Nutritional / healthy cuisine

7. Free-range poultry / pork

8. Small plates / tapas / mezze / dim sum

9. Bite size / mini desserts

10. Superfruits (e.g. acai, goji berry, mangosteen)

The CRFA survey also reveals the 'up and comers' poised to be the next hot trend:

Top 10 Up and Coming Canadian Menu Trends

1. Ancient grains (e.g. kamut, spelt, amaranth)

2. Gluten-free beer

3. Vegan entrées

4. Organic alcohol

5. African cuisine

6. New / fabricated cuts of meat

7. Gluten-free cuisine

8. Middle Eastern cuisine

9. Quinoa

10. Non-traditional fish (e.g. branzino, Arctic char, barramundi)"

Since 1991 Foodservice Solutions of Tacoma, WA has been the global leader in the Grocerant niche. Join me here on my blog for insights, information and inspiration or for more on Steven A. Johnson and Foodservice Solutions visit or on Facebook at Steven Johnson

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