Soup, by a significant margin, is the leading type of appetizer on Canadian menus, according to Kristin Menas of Technomic. Looking further, the fastest-growing soup varieties are consomme, pho and ramen, indicating an increasing interest in authentic soups from a variety of cultures.

Next, we see non-breaded proteins on the list. Among this category, the leading type is satay/kabob, further supporting a trend toward diverse cuisines, as well as an interest in street foods as appetizers. Beyond kabobs, non-breaded protein appetizers largely include seafood options like fish, shrimp, oysters, sushi and mussels.

Alternatively, breaded proteins appear slightly lower on this same list. Once again, there is a movement toward more diverse culinary options in this category with Asian egg and spring rolls as well as dumplings being listed. Other classic appetizers are often on menus – think onion rings, jalapeno poppers and fried pickles. In general, fried veggies are increasingly popular, with operators offering breaded zucchini, mushrooms, artichokes and green beans.

 

Author

Kristin Menas is the Associate Editor, Canada & Adult Beverage at Technomic Inc. in Chicago. She is responsible for writing, editing and analyzing foodservice-related content with a focus on the Canadian market. Technomic provides foodservice clients with the facts, insights and consulting support they need to enhance their business. Its services include publications and digital products, as well as proprietary studies and ongoing research on all aspects of the food industry. For more information, visit www.technomic.com.