Club House for Chefs


Menu Trends

November 15, 2017 - Catering 101 – Creating Innovative & Adaptive Menus
Step inside the world of catering with The Food Dudes Founder Adrian Niman and discover how to implement unique and adaptable trends to your menus.

November 10, 2017 - Eating alone is the new black as solo dining soars
Solo dining has increased by 85 percent since 2015

November 07, 2017 - Toronto pop-up restaurant fights stigma with HIV+ chefs
Only half of Canadians would knowingly share or eat food prepared by someone who is HIV positive.

October 28, 2017 - McCormick Flavour Forecast 2013: The Future Of Global Flavour
These flavour combinations illustrate how food trends are coming to life through taste

October 27, 2017 - Younger generations more willing to try new flavors
A growing divide in flavor preferences between millennials and boomers is highlighted in a new report.

October 25, 2017 - Calgary restaurant puts diners in the dark
Dark Table aims to enhance diners’ less dominant senses like smell and taste, but also raise awareness of issues the visually impaired face every day.

October 25, 2017 - Six foodservice trends coming in 2018
Technomic predicts what it thinks will be the biggest changes in the restaurant industry during 2018.

October 20, 2017 - A new haggis challenge for Canadian chefs
Canadian chefs may soon need to raise their game when it comes to cooking a traditional Scottish delicacy.

October 18, 2017 - How-to Introduce Sustainable Seafood Practices in Your Restaurant
Adding sustainable seafood to your menu has never been easier with Chef Ned Bell.

October 18, 2017 - Flavours of Alberta
Zinc Restaurants, Executive Chef David Omar opens up about the inspiration and challenges behind sticking to a refreshing, flavourful menu concept

October 13, 2017 - Desserts are now an anytime thing
Diners are slowly drifting away from the traditional idea of dessert being a post-meal event.

September 16, 2017 - Technology in restaurants: how much is too much?
A new survey suggests where technology is best used in a restaurant environment.

September 12, 2017 - Small plates are a big deal to diners, research suggests
A more tapas-esque approach could sneak into consumers' eating habits in 2017.

August 22, 2017 - Canadians order ethnic flavors nearly half of the time
Four in ten diners are trying ethnic foods because they want to eat spicier flavors, research found.

July 28, 2017 - Ontario minimum wage increase would mean staff layoffs and cut hours
Almost every restaurant said they would have to raise menu prices or reduce labour hours to offset the wage increase.

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