Canadian 2012 Restaurant Trends
Apr 24,
2012
Released by the CRFA (Canadian Restaurant and Foodservices Association), local remains the hottest menu trend and food source for the third straight year.
Purchasing green, sustainable and locally-grown products has taken the cake as the most popular initiative for restaurants across Canada. Given its dominance over the past few years, it would seem fitting to remove the label ‘trend’ and engrain locally-grown menu items as a staple in every restaurant.
The survey, carried out in co-operation with the Canadian Culinary Federation, polled restaurants in the months of February and March to compile their feelings and direction for the busy and most profitable Spring and Summer seasons.
The CRFA also posted a list of the Top 10 Canadian Menu Trends for 2012:
1. Locally produced and locally inspired dishes
2. Sustainability
3. Gluten-free/ food allergy conscious
4. Farm-/ estate-branded ingredients
5. Simplicity/ back-to-basics
6. Nutrition/ health (e.g. low-fat, reduced sodium, antioxidants, high-fibre)
7. Ethnic/ street food inspired appetizers (e.g. tempura, taquitos)
8. Food trucks/ street food
9. Artisanal cheeses
10. Bite-size/ mini desserts
Amongst up and coming menu directions for 2012, some more interesting results topped the list, including African cuisine – which made last year’s list, and launching at the second overall spot, black garlic – a type of fermented garlic with a rich, molasses-like flavour.
Here is the list of the Top 10 up and comers for 2012:
1. African cuisine
2. Black garlic
3. Gluten-free beer
4. Red rice
5. Peruvian cuisine
6. Vegetable ceviche
7. Micro-distilled/ artisan liquor
8. Goat
9. Game bird appetizers (e.g. duck, quail)
10. Savoury ice creams
With these trends and general directions dominating chefs menu inspirations across the country, this is invaluable information that restaurants must be aware of heading into the warmer patio seasons.
How does this affect YOUR restaurant?
Consumers have spoken, and if your restaurant doesn’t adjust and acknowledge what they are seeking out, you might have a hard time catching up. This means adding new inventory and including some new and socially conscious ingredients to help attract new customers and keep existing ones enticed and coming back for more.
Adding a Chef’s Special with a more unique ingredient (like black garlic) could also help boost sales and increase the word of mouth surrounding your restaurant. Ideas like this help you find where you can gain a competitive advantage over your competitors while keeping in touch with what your customers expect from restaurants in 2012.
Speak with a Funding Specialist today to see how you can prepare for this profitable restaurant season with a cash advance from Advanceit.