Technomic, the leading North American foodservice research and consulting firm, examines the future for Canadian restaurants through the lens of 40-plus years tracking the industry, and sees 10 trends emerging in 2011:
- Staying Local
Farm-to-Table Initiatives Sprout Up
Restaurants will increasingly source their ingredients from local vendors in 2011. Operators with local ingredients on their menus are able to respond to consumer demand for local items, while providing fresh, high-quality fare and supporting their local economies. - U.S. Chains Eye Canadian Border
Canadians' growing interest in more food options is encouraging U.S.-based chains to expand north. The Canadian market appeals to U.S. chains because it is not yet saturated, and close proximity to the U.S. makes it easy for U.S. companies to develop and manage Canadian operations. - Food Trucks Roll Out Portable, Ethnic Foods
Food trucks are rolling out across the country. These trucks are diversifying the foodservice landscape of Canadian cities with their selections of convenient, portable foods sold at affordable prices. Look for menu trends taking shape in food trucks to appear on the menus of traditional bricks-and-mortar restaurants. - Healthier Ingredients Integrated into Indulgent Diets
Canadians will continue to seek out more healthful versions of their favourite comfort foods. Choosing indulgent foods with nutritious ingredients will allow consumers to feel less guilty about eating the foods they love. It is up to restaurant operators to find just the right balance between indulgence and health on their menus. - Fast-Casual Growth Accelerates
Expect fast-casual restaurants to proliferate in 2011, with growth coming from both Canadian and U.S.-based chains, as cost-conscious consumers respond to the quality ingredients and upscale atmosphere of casual dining combined with the speedy service and affordability of quick service. - The Breakfast Daypart Gets a Wake-up Call
Breakfast is seeing explosive growth as quick-service and full-service operators alike revamp their morning menus to appeal to consumers with both healthy and indulgent offerings. - Lower-Sodium Foods Take Center Stage
Sodium will be the new target for nutrition reformers in 2011. Responding to growing concerns about high salt levels in restaurant fare, operators will attempt to roll out reduced-sodium dishes that don't fall short on taste. - Global Diners
Canadian consumers with adventurous palates are seeking new dining experiences that feature bolder flavour profiles and ethnic cuisines. Korean, Southeast Asian and Mexican cuisines will be some of the most popular sought-after ethnic fare, particularly in fast-casual restaurants. - Non-traditional, Ethnic Desserts Hit the Sweet Spot
Ethnic-inspired desserts will provide new alternatives to traditional sweets. Offerings will include popular treats from other countries, such as Mexican-style churros and French-style macaroons. Meanwhile, classic desserts such as ice cream will be remade to feature ethnic flavours, from ginger to dulce de leche. - Veggie Focus Mirrors Meat Mania
The success of meat-driven restaurants is spurring a counter-trend: modern vegetarian and vegan restaurants that offer a twist on traditional vegetarian and vegan food by pairing it with new, flavourful ethnic ingredients.
These trends were compiled using Technomic's MenuMonitor Canada and Technomic's Digital Resource Library Canada.
MenuMonitor Canada is a searchable online trend tracking resource that allows subscribers to search and analyze current menus from 300 leading Canadian restaurant operators.
Digital Resource Library Canada includes vital segment and industry data for top Canadian chains, key retailers, leading multi-concept and non-commercial operators.
