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  • Refreshing beverage menus with smoothies and juice
    quenching thirst smoothies are serving up nutritional value comparable to that of a meal Operators are bolstering smoothies with everything from daily servings of fruits and veggies to alternative proteins like whey protein powder and hemp hearts Chains like Booster Juice have already jumped on this bandwagon offering its Hemp Super Booster and Whey Protein Super Booster as possible mix ins for any of its smoothies These substantial smoothies give busy consumers the benefits of an entire meal with the convenience of a handheld drinkable option Food that heals Similarly smoothies can be designed to serve a variety of specific purposes such as increasing energy aiding in weight loss boosting immunity and regulating blood sugars At Jugo Juice the chain has promoted several of its smoothies as an ideal option for particular scenarios such as for battling colds or pre post workouts or runs Take away Calling a smoothie or juice healthy isn t enough anymore Consumers want to know specifically how these smoothies will assist them in their day to day life Juice Cold pressed Until recently juice was often thought of as a kids drink or a beverage reserved for breakfast but that attitude is shifting Technomic data now shows that 45 per cent of consumers expect to purchase fresh squeezed juice by the glass more often by 2016 Another 41 per cent plan to purchase vegetable juice more often These changing views can be linked to the hyper popular juicing trend and the perception of juice as a health oriented beverage As a result operators and retailers are taking the trend further going beyond traditional preparations like fresh squeezed Cold pressed juices for example are all the rage Cold pressed juicers extract juice from fruits and vegetables by pressing and grinding the produce without adding heat It s believed that juices made using this process retain more nutrients because the produce isn t shredded While many of these dense juices were initially introduced as part of the juice cleanse trend more and more people are purchasing juice as an occasional healthy alternative to more indulgent beverages rather than as part of a restricted diet Just this year Liquid Nutrition launched its own proprietary brand of bottled organic cold pressed juices as a way to attract new customers that value convenience and health Steamed Steaming is a lesser known way of providing high quality fresh juice but is becoming more prevalent at restaurants Steam juicing involves applying the gentle heat from steam directly to fruit gathering the juice and tapping it off into bottles The pasteurized juice produced from this method is filtered and natural This method of juicing is more about the flavour rather than nutrition as the process is known to eliminate some of the ingredients nutrients Blenz Coffee offers its version of steamed juice with its customizable Steamed Juice Teas each made with steamed juice rather than milk Flavour trends Current favourites Technomic recently polled consumers on the most appealing flavours for smoothies or fresh

    Original URL path: http://restaurantcentral.ca/Refreshingbeveragemenuswithsmoothiesandjuice.aspx (2016-02-14)
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  • The growing popularity of healthy, local foods
    to avoid things in food that were perceived as bad things such as fat cholesterol sugar and in recent years gluten Over time consumer preference shifted more towards foods with positive attributes like whole grains increased fibre and anti oxidants Gluten free losing ground After nearly five years of consistent growth the gluten free food category declined last year according to The NPD Group Many Canadians had earlier bought into suggestions that a gluten free lifestyle could offer health benefits including weight loss to anyone Foodservice manufacturers responded with a range of gluten free specialty products but many consumers may be tiring of the extra effort and cost often required to go gluten free For people who have celiac disease however gluten free is no passing fad it s a true dietary regimen that they will require for life Both guests and restaurants alike will continue to benefit from the increased availability of gluten free products Seeking wholesome options With consumers more informed than ever about what s good for them and demands growing for wholesome unprocessed foods many restaurants are responding by adding more real food options to their menus while others are launching campaigns to shine a light on existing real food practices Two big examples are locally grown foods and the growing popularity of farm to table Sustainable food sourcing is becoming increasingly important to Canadians Local foods provide restaurant operators with the opportunity to be creative with the menu while providing those menu items that consumers are increasingly finding appealing Locally grown foods need not be used only in traditional Canadian fare consumers have become considerably more adventurous and are willing to try new flavours and textures There is a growing awareness among consumers about not only where their food is from but how it is

    Original URL path: http://restaurantcentral.ca/Thegrowingpopularityofhealthylocalfoods.aspx (2016-02-14)
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  • Offering a balance of unique and familiar flavours key to ethnic menu success
    menu Across Canada ethnic fare consumption is trending up specifically among younger consumers According to the 2015 Canadian Ethnic Food Beverage Consumer Trend Report the latest study from foodservice research leader Technomic ethnic fare is a source of exploration and nostalgia for younger diners However Technomic s research reveals that despite significant interest in ethnic flavours and cuisines unfamiliarity with ethnic ingredients can deter some consumers from trying new dishes As operators innovate and begin to incorporate more authentic and in turn likely less recognizable ingredients on their menus they must balance new unique options with traditional and familiar ones Operators must decide what fits with their concept when towing this line of traditional and authentic and convey a clear message that tells the story of their ethnic offerings explains Kelly Weikel director of consumer insights Describing unique ingredients or dishes educating staff and utilizing bilingual menus can encourage purchases and pique consumer interest in new or unfamiliar ingredients and flavours Using actionable data from more than 1 000 Canadian consumers as well as Technomic s exclusive Digital Resource Library Knowledge Center and MenuMonitor databases the 2015 Canadian Ethnic Food Beverage Consumer Trend Report serves as a guide for foodservice operators and suppliers to understand consumer attitudes towards ethnic flavours Complete with expert insights and identification of key areas of opportunity to capitalize on consumer trends the 2015 Canadian Ethnic Food Beverage Consumer Trend Report can Enrich an operation s selling story through strategic insight into the trends attitudes and needstates driving ethnic fare consumption in Canada Help navigate the shifting attitudes toward ethnic cuisines to identify mainstream and emerging flavours Fuel innovation through analysis of menu trends consumer preference data and emerging concept profiles Stay ahead of the competition by understanding what s now and what s next for

    Original URL path: http://restaurantcentral.ca/Offeringabalanceofuniqueandfamiliarflavours.aspx (2016-02-14)
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  • Conventional coffee most common on Canadian menus
    is conventional coffee and or filter coffee according to MenuMonitor data Although specialty coffees have grown more popular in recent years most establishments offer a straightforward traditional cup of coffee Beyond coffee cafés and breakfast focused chains classic coffee is a standard option at the majority of limited service and full service venues such as the percolated coffee at BeaverTails and filtered coffee at Trattoria Di Mikes Second on the list of top coffee drinks is the latte Traditional lattes are coffee drinks made with espresso and steamed milk A closer look at lattes reveals that the top flavour featured in these beverages is caramel followed by vanilla and mocha About 43 of latte listings are on quick service restaurant menus with most of these being coffee café chains such as Coffee Depot and Presse Café Following lattes on the list is espresso and another espresso based beverage the cappuccino Rounding out the top five list are mocha drinks which are traditionally hot or iced drinks that blend espresso and chocolate flavours Many chains are experimenting with their mocha drinks adding in other trendy and seasonal flavours For example Famoso Neapolitan Pizzeria offers a Nutella Mocha and Coffee Culture Café

    Original URL path: http://restaurantcentral.ca/ConventionalcoffeemostcommononCanadianmenus.aspx (2016-02-14)
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  • Technomic spotlights five food trends for Canada's restaurant industry in 2016
    soups and soft pretzels This trend is evolving at new brauhaus inspired restaurant concepts like Ottawa s Das Lokal Kitchen Bar featuring social communal dining and a mix of classic and modern menus that flaunt Bratwurst housemade mustards Belgian style fries schnitzel spaetzle and Bavarian brews Trend 2 New ethnic niches flourish Ethnic food and drink is trending towards the more adventurous moving beyond now familiar street foods to include lesser known specialties found at the food carts kiosks pubs and food halls of far flung lands This movement speaks not just to authenticity but to sincerity of flavour experiences and true culinary heritage Look for foodie favourites like Chinese rou jia mo Tijuana danger dogs Hawaiian poke Mexican elote and Hong Kong egg waffles to emerge Trend 3 All in on adult beverage innovation Smoky and bitter flavours ultra sour liqueurs and herb infused spirits spark creativity behind the bar Beer cocktails and winetails reveal the versatility of beer and wine And the hard cider trend will spin off in new directions expect hard soft drinks especially spiked root beers and ginger ales to capture the spotlight next Trend 4 Workforce squeeze Canada s restaurant industry has been put on notice with government regulations poised to shake up operations The strict moratorium on temporary foreign workers coupled with newly enacted penalties for employer noncompliance will have a disproportionate impact on restaurants So will the rise in minimum wages across six provinces Even as Canadian operators commit more resources to hiring training and retention they will be challenged as the effects of these mandates ripple through the labour market Trend 5 The slow coffee movement The everyday cup of java is becoming more refined as forward thinking cafes are taking coffee to the next level Cold brews single origin coffees

    Original URL path: http://restaurantcentral.ca/Technomicspotlightsfivefoodtrends.aspx (2016-02-14)
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  • The emotional factor will play a greater role in Canadian diners' definition of value
    a comment Technomic Inc study reveals that consumer desire for feel good dining experiences is a key element of the current foodservice value proposition While price will always play a major role in the value proposition Canadian consumers definition of foodservice value is comprised of many factors including service ambiance and most importantly the quality of menu offerings Delivering on these multidimensional elements of value is crucial as today s consumers seek an overall fun unique dining experience where they can connect with friends or family Technomic s Canadian Value Pricing Consumer Trend Report finds that the ability to deliver a high quality memorable dining experience that makes guests feel valued ensures guests feel good about the overall experience When consumers expectations for value are met they feel good about the dining experience and are more likely to visit again explains Kelly Weikel director of consumer insights Promoting the overall experience including the menu and the elements that foster the connective experience will help meet current expectations for value Compiling findings from more than 1 000 Canadian consumers as well as Technomic s MenuMonitor Consumer Brand Metrics and Top 200 Chain Restaurant Report the Canadian Value Pricing Consumer Trend Report also reveals 74 percent of consumers say value is very important in their decision of where to dine 55 percent of loyalty card holders are very likely to base their restaurant decision on a loyalty membership The most influential deals are Half Off Specials and Discounted Meals The Canadian Value Pricing Consumer Trend Report is one of many topics in Technomic s Consumer Trend Report series offering the most current analysis insight and opportunities to help grow your business Our best in class intelligence combines 50 years of foodservice expertise with critical findings from over 7 000 menus per year

    Original URL path: http://restaurantcentral.ca/Canadiandinersdefinitionofvalue.aspx (2016-02-14)
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  • Wine and beer professionals weigh in on industry innovation
    of air now in the top of the bottle effectively negating the system s purpose I ve tasted more than a few oxidized wines poured from an Enomatic I was slow to embrace the Coravin when it arrived on the scene thinking if wine could come out of a bottle inferior or substitute wine could certainly go in I ve already seen some fraudulent first and second growths bought in China brought into one of my restaurants as corkage But two years in I ve come around to see that the device s benefits definitely outweigh my initial suspicions Those spurious bottles were not done by a Coravin There s no money in one bottle at a time piracy I m still not into wine on tap for several reasons A good sommelier offers some surprises by the glass and a good list is fast on its feet changing constantly I sometimes think that the ability to edit and print lists in house may be the most significant technology change in the past 200 years Wines on tap dumb down a wine list As well the cost of the system is prohibitive which allows the on tap supplier to subsidize its purchase if their wines have a preferred place for an agreed length of time Unfortunately for customers this can leads to limited choice Winemaker Adam Pearce Two Sisters Vineyards Niagara Region My job is to deliver the best product possible so it is hard to ignore technological advances that can help that process While we always respect time honoured traditions we certainly implement some modern processes At harvest time we fly a drone with infrared cameras to help with the decision making process for picking The images let us know what blocks are still photosynthesizing and should not be picked yet and which ones are slowing down and ready for harvest In the cellar we use LASI s Mythos fermentation tanks These give us precise control over temperature pressure and oxygen gas Control over these factors results in very plush fruit forward wines with nicely polymerized tannins Sommelier and proprietor Andrew Brooks Back 10 Cellars Niagara Region We wild ferment our Chardonnay The desired end result is more of everything more texture length and nuance in aroma and bouquet However we know nothing about this yeast The ferment could reach two per cent alcohol and simply get stuck and stop fermenting Many winemakers tell me the use of wild yeast is straight out foolhardy I feel the risk is worth the constant monitoring when we achieve the incredible complexity in the start from scratch Chardonnay We harvest Riesling a little differently As you know so many growers focus on brix levels sugar content at harvest for all varieties When it comes to Riesling at Back 10 Vineyard we track the acid and harvest when it falls to 10 grams per litre regardless of the sugar level I feel Mother Nature is constantly giving us moments of opportunity and you

    Original URL path: http://restaurantcentral.ca/Wineandbeerprofessionalsweighin.aspx (2016-02-14)
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  • Getting creative with barbecue sauce
    abilities in their kitchen Addressing not only some of the top food trends popular with Canadian diners these sauces offer several distinct advantages over time consuming sometimes inconsistent house made versions as well as opening up new avenues for recipe customization Barbecue sauce can be used all year round to deliver bold rich flavours not just for summer says Kira Smith Corporate Chef of Kraft Canada s Culinary Centre Barbecue sauce can be infused into many seasonal dishes the rich braises stews and chilis of fall and winter for example Don t limit yourself to pairing them with main dish meats either add a dollop of barbecue to your mashed sweet potatoes and toss in some crisply cooked bacon With restaurant customers leaning towards more adventurous and globally inspired flavours using barbecue sauce on items beyond grilled entrée proteins is a growing trend Diners can now find barbecue flavoured items across many restaurant menus including on pizzas and flatbreads in dips and on sandwiches Adding distinct flavour profiles to barbecue sauce to add a premium touch can make a difference in what is a very competitive foodservice landscape says Smith whose role at Kraft involves recipe development menu analysis and product testing Consider items like whiskey barbecue maple bacon barbecue or Korean barbecue I think consumers are increasingly adventurous and food savvy thanks to global travel Food TV and the Internet Smith says barbecue sauce has become one of the most popular types of sauces in categories ranging from appetizers to entrées to sides She also believes that ready made barbecue sauce has some distinct advantages for restaurants chefs and operators looking to save both time and money I think the main advantage of ready made sauces such as Kraft s is the consistency of offering flavour texture performance and

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