When it comes to emerging chains, major trends within the list of fastest-growing items include global fare, value offerings, indulgence and personalization. These are echoes of what the industry as a whole is...
READ MOREAuthor: Technomic
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Spicy choices, global options and bold flavours are all increasing at Canadian full serves, adding variety and excitement to these menus. Shiso, an aromatic herb with a citrusy taste, tops the list of...
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The fastest-growing condiments on Canadian menus represent examples of bold and global flavours in action on menus, as well as the increasing proliferation of cross-utilized ingredients to liven up menus. Operators are giving...
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The fastest-growing entree on Canadian menus in the last year is the build-your-own bowl. Not only are bowls trendy, but this option also provides the opportunity for customization. These bowls often have global...
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Nonalcohol beverages have seen significant growth on Canadian menus over the past year, up 15.2%. Several of the fastest-growing ingredients in these beverages reflect trends of global, indulgent and health-forward options. Central and...
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The fastest-growing healthy claims on Canadian menus reflect a greater shift in the perception and definition of healthy eating. Traditional healthy claims such as “no sugar” and “fat-free” are not appearing on this...
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Supply chain struggles, economic factors and changing consumer preferences are all impacting the fastest-growing ingredients at the Top 200 Canadian chain restaurants. Chicken thighs top the list of fastest-growing ingredients at Top 200...
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Overall, breakfast items are up 6.3% on menus in the last year. Decadent and plant-based ingredients are both growing on morning menus, demonstrating a balance between indulgence and health during this daypart. Lobster...
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Both value and indulgence are reflected in the fastest-growing dishes at limited-service operators. LSRs can work to balance these two to greater appeal to consumer wants and needs. Value meals are making up...
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Traditional casual-dining restaurants, which typically have a lunch and dinner focus with moderate prices and include spots such as White Spot or Swiss Chalet, are menuing flavours that reflect several macro foodservice trends,...
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