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  • Top types of seafood in Canadian restaurant entrées
    in Canadian restaurant entrées By Kristin Menas January 7 2013 Tweet Leave a comment Shrimp makes a big splash as the most popular seafood Shrimp tops the list of most frequently featured types of seafood in entrées on Canadian menus according to Technomic MenuMonitor data This popular crustacean can be found in a wide range of entrées from pizza and pasta dishes to salads and sushi Shrimp skewers are also a popular menu item often served alongside steak or chicken offerings Shrimp can also be offered with a variety of flavours ranging from the simple like shrimp grilled with garlic and oil to the complex such as a Louisiana style shrimp jambalaya Salmon is also a popular type of seafood found in entrées with 474 appearances on Canadian menus Salmon is often viewed as a healthy option because it is rich in protein and healthy fats Salmon can be prepared in many different ways broiled grilled roasted seared or smoked ABC Country Restaurant for instance offers a West Coast Wild Salmon Burger featuring a grilled salmon filet with pesto mayonnaise on a toasted multigrain bun Tuna is also one of the most widely used types of seafood in entrées appearing 249 times on Canadian menus Varieties of fresh tuna are available seasonally from late spring into early fall and frozen and canned tuna is offered year round Like salmon tuna can be prepared using almost any method Many of the menued entrées featuring tuna are tuna salad sandwiches others are Asian offerings like sushi and sashimi Earls Kitchen Bar offers Tuna Poke Nachos crispy won tons topped with tuna cucumber avocado tomato poke spicy mango coulis sliced serrano chiles and crushed macadamia nuts See also Canadian diners cry out for onions Top nine vegetarian ingredients in soups Most popular types

    Original URL path: http://restaurantcentral.ca/Toptypesseafoodrestaurantentrees.aspx (2016-02-14)
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  • 2010 Canadian Chef Survey
    10 Superfruits e g acai goji berry mangosteen Up and Comers 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 Micro distilled artisan liquor Meatless vegetarian entrées Menu Trends 1 Small plates tapas mezze dim sum 2 Inexpensive underused cuts of meat e g beef cheek brisket pork shoulder skirt steak 3 Half portions smaller portions for smaller price 4 Specialty gourmet sandwiches 5 Gourmet burgers build your own burgers Preparation Methods 1 Sous vide 2 Liquid nitrogen chilling freezing 3 Smoking 4 Braising 5 Cooking with tea Ethnic Cuisines and Flavours 1 Ethnic fusion 2 Regional ethnic cuisine 3 Southeast Asian e g Thai Vietnamese Burmese Malaysian 4 Indian 5 Middle Eastern Sides 1 Artisanal cheeses 2 E thnic condiments e g raita raitha chimichurri Sriracha chutney soy sauce 3 Flatbreads e g naan papadum lavash pita tortilla 4 Ancient grains e g kamut spelt amaranth 5 Charcuterie Appetizers Starters 1 Mini burgers 2 Amuse bouche 3 Appetizer combos platters 4 Edamame 5 Asian appetizers e g tempura spring rolls egg rolls satay dumplings Desserts 1 Locally grown fruits 2 Bite size mini desserts 3 Dessert flights combos platters 4 Sweet and salty desserts 5 Drinkable desserts Not only has this overall trend strengthened in recent years it is likely to continue into the future as chefs believe that vegan entrées gluten free products and the integration of grains specifically ancient grains will be the big trends of the future While talk about healthier menu items continues to be prominent these trends should not be taken as a signal to move away from indulgent items as there is definitely a place on menus for these highly coveted meals What these trends suggest is that restaurants must continue to be cognisant of the fact that the decision to visit a restaurant depends on the appetite of the entire party and that the availability of healthy items is increasingly a key decision criteria and a way to keep your restaurant in the consideration set of restaurant goers The influence of environmental consciousness and responsibility is clearly on the minds of chefs as the top three trends all benefit the environment in some way In addition to supporting local economies locally sourced foods are likely to reduce the carbon footprint left by distribution systems that transport many products available in restaurants across thousands of kilometres every day One of the main benefits of the sustainable food movement is that it ensures food is harvested in a manner that reduces negative impact on our environment and the systems supporting it Organically grown food is beneficial to the earth as the procedure omits the use of pesticides from the growing process While demand for environmentally friendly products is on the rise restaurants will need to be

    Original URL path: http://restaurantcentral.ca/2010CanadianChefSurvey.aspx (2016-02-14)
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  • Gluten-free trend has significant impact on Canadian restaurant industry
    sweeping the country The increase which accounted for 41 million restaurant visits in the past year begs the question Are more people in Canada developing a gluten allergy or is this form of restrictive eating just a trend We have been tracking the eating habits of Canadians for 20 years and the one consistency is that people are doing their best to make healthier choices both at home and when dining out said Robert Carter executive director of Foodservice at The NPD Group Whether the decision to eat gluten free meals is the result of actual intolerances or simply interest in exploring a new diet the fact remains that there is a very real demand for these options particularly in the restaurant industry A similar trend exists in the United States where the percentage of Americans who are trying to cut down on or avoid gluten altogether reached new heights in the past year one in three as of January 2013 Further the number of consumers ordering gluten or wheat free food in restaurants has more than doubled what it was four years ago accounting for over 200 million restaurant visits since 2012 Restaurants and foodservice manufacturers are responding to this increasing demand for gluten free menu items According to NPD s MenuTrack which analyzes menu trends of the top 53 Canadian restaurants there were 36 per cent more mentions of gluten free on menus in 2012 than there were in 2011 Gluten free is also the top menu item health claim with 4 8 mentions per menu compared to the next distant health claim low calorie which has one mention per menu The NPD Group notes that these modified eating habits are due in part to the constant evolution of how people address health and wellness In the past

    Original URL path: http://restaurantcentral.ca/GlutenfreetrendCanadianrestaurantindustry.aspx (2016-02-14)
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  • Targeting baby boomers and seniors to drive restaurant traffic
    both by older boomers aged 55 64 and seniors aged 65 and up eating out more often and by younger boomers aged 45 54 bringing their more frequent use of foodservice with them as they age While boomers are the largest generational group driving this trend seniors are making the most notable share gains and should not be over looked Together boomers and seniors make up 38 per cent of restaurant visits Boomers and seniors restaurant habits are more similar to the average customer than they are different however there are some key differences that can give your business an edge with this growing target market Customers over the age of 45 are more likely to choose their restaurant based on habit and brand loyalty Strong brand loyalty makes attracting their business from competitors more difficult but keeping it more lucrative in terms of their repeat business When choosing their restaurant destination these customers skew towards smaller independent operators and enjoy full service on premise visits more often As such it is important to get personal with boomers and seniors and make them feel welcome as they sit down at a familiar table Boomers and seniors are also more likely to be driven by food quality menu variety and light meals Seniors are also more concerned with getting a good price Prioritization of quality and variety means older customers are willing to pay more for what will satisfy them so focus promotions not just on price but on quality driven value Appeal to the price conscious customer with smaller portions and tasting menus for premium items by getting creative with less expensive ingredients or with higher cheque items at quick service restaurants When guiding menu innovation consider that boomers and seniors visit earlier in the day are less likely to

    Original URL path: http://restaurantcentral.ca/Targetingboomersandseniors.aspx (2016-02-14)
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  • Ten Canadian restaurant and foodservice industry trends for 2012
    be played up In order to enhance the dining experience many restaurateurs want to create camaraderie amongst its customers by having them sit together Some restaurants will even go so far as to serve everyone at the communal table the same food at the same time 2 No time dining As our culture continues to move away from the 9 to 5 workday a restaurant s hours must also reflect this shift Expect to see more restaurants offering all day breakfast longer lunch hours afternoon snacks and more late night fare 3 Snacking Our culture is also moving away from eating three square meals a day Many diets and health food experts encourage people to eat six small meals a day so expect to see more snack tapas or dim sum items on menus as more customers will want to pop in for a small snack as opposed to an entire meal or share a selection of snacks with their dining partners 4 Grandma s recipes Cherished family recipes will soon be appearing on a menu near you Expect to see dishes straight from Grandma s recipe box or cuisines built from Grandma s recipes tweaked with the latest cooking trends 5 Homegrown gardens The local food movement has been growing rapidly over the past few years and is no longer a trend but a way of life Many restaurants have begun to look into growing their own produce with rooftop backyard or vertical gardens Expect to see more dishes featuring produce grown onsite at the restaurant 6 Mobile restaurants High class street food will soon be available on every street corner The growing popularity of food carts food stalls and food fairs has helped make street food a serious competitor to great restaurant food Today s street food goes far beyond a hot dog stand Many food cart operators offer unique and delicious items that can t be found anywhere else And most importantly street food is still cheap 7 iPad ordering Servers in restaurants will soon be trading their pads and pens for iPads or iPods to take your orders This modern POS system combines cloud computing wireless technology and touch screen interface to allow servers to take and send orders from within the network so that even before the server has left the table the order has already been sent to the kitchen Payments can also be processed using the iPad at the table At quick serve foodservice operations expect to see iPad kiosks where customers would be able to order their own food 8 Potatoes The potato has taken a backseat over the last decade since the no carb fad began But the spud is making a comeback in 2012 The potato is a great gluten free alternative that is cheap and diverse Health food experts are also singing the praises of the nutritional benefits of the potato which is packed with minerals and nutrients particularly the skin Expect to see more dishes featuring a wide

    Original URL path: http://restaurantcentral.ca/restauranttrends2012.aspx (2016-02-14)
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  • Pizza consumption grows with key sales drivers including innovation, convenience and versatility, finds Technomic Pizza Consumer Trend Report
    a comment Pizza consumption continues to rise More than four in 10 41 per cent of consumers polled say they re now eating pizza once a week compared to 26 per cent just two years ago Pizza consumption has increased over the past two years as leading players revamp menus to include more innovative specialty pizzas gourmet ingredients and items beyond pizza that help restaurant operators drive traffic As increased consumer confidence leads some to trade up within the pizza category others still feeling the pinch are attracted to the special offers and coupons that chains are rolling out as well as generally less expensive yet high quality take and bake and frozen pizza offerings Consumers increasingly view pizza as the go to food when they don t feel like cooking says Technomic Executive Vice President Darren Tristano Operators can emphasize convenience in their marketing message positioning pizza as an easy convenient and affordable meal solution that will appeal to an entire group or family It s a message that resonates with many customers To help operators and others aligned with the foodservice industry more effectively identify opportunities for growth and gain a competitive advantage Technomic has developed the Pizza Consumer Trend Report Interesting findings include Combo meat varieties and calzone style stuffed pizzas stand out as growth areas at LSRs At FSRs there has been slight growth in the number of veggie garden and combo meat pizzas Chicken s adaptability contributes to its widespread use as the top listed protein topping in the full service segment and third most frequently listed protein in limited service largely due to barbeque and Buffalo chicken varieties The latest menu trends call for authenticity from Neapolitan Sicilian and other regional Italian interpretations to depth of flavor preparations such as hearth baked wood fired

    Original URL path: http://restaurantcentral.ca/TechnomicPizzaConsumerTrendReport.aspx (2016-02-14)
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  • Pizza trends in Canadian restaurants
    is smaller than it was in the past Despite the fact that pizza is still one of the most popular menu items at Canadian restaurants demand has contracted by more than 70 million servings since 2009 There are multiple reasons for this decline For starters all restaurant categories are seeing a continued decline at supper which is when two out of three pizzas are ordered Pizza is still a favourite kid food but to a lesser degree these days In 2009 15 per cent of all meals sourced from restaurants by kids under 13 included pizza in 2011 that has dropped to 11 per cent This trend is not likely due to the fact that kids have en masse decided they don t like pizza any more It s simply a fact that more consumers are opting for pizza from the grocery freezer section it s cheap convenient and tastes okay especially when it comes to feeding the younger set Internet ordering Pizza delivery carry out and dine in occasions are all declining equally in the past year One bright spot is Internet ordering for pizza which is growing substantially and now accounts for three per cent of total pizza servings Internet pizza customers tend to order more items and spend nearly 2 00 more per person As pizza outlets vie for consumers dough many quick service operators have added menu items that have for the most part kept overall sales from declining Newer choices to accompany pizza include chicken wings pasta salads and sandwiches Gluten free gets popular Gluten free offerings are becoming more widely available While celiac disease sufferers must avoid all gluten people with a host of other ailments are similarly giving up wheat to see if they are better off without it Now that the marketplace

    Original URL path: http://restaurantcentral.ca/PizzatrendsCanada.aspx (2016-02-14)
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  • Gaining a return on your regulars
    matters most to them What these key customers know for certain is what brings in most of your business Armed with this knowledge you can focus on what they love about you and eliminate what they don t to drive top line growth Simply stated not all customers are created equal You make money on some you pay the overheads with others and as hard as it is to admit there are some you would be better off without While your heavy users or regulars might represent only one in every 10 customers you serve they come more often than others and can therefore represent between 20 50 per cent of your sales A few people do indeed make a very big difference Two issues ago we looked at the effects of a market share game on restaurants over the next five years Simply a market share game is played because there are not very many new customers to be had Most customers are the same ones you and your competitors already serve the ones who love or hate you and everything in between When you need to steal market share to grow your best customers can really pay off says Margo Jay chief insight officer at Hidden Truths Your best customers most clearly tell you what they are really buying from you giving you both the insight and tools needed to attract more visits from the rest Your best customers give you the necessary focus and help identify the actions you need to take to impact sales fast Over and above what your regulars tell you you can learn even more from talking to your competitors best customers They can tell you where you and your competitors differ and what really matters to win Your best customers can also

    Original URL path: http://restaurantcentral.ca/Gainingareturnonyourregulars.aspx (2016-02-14)
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