Plant-Based Menus Are Not a Passing Fad

Canadians can expect more veggies on their plates in the coming years thanks to growth of so-called plant-based restaurant concepts—those that offer contemporary vegan and vegetarian fare to a growing audience of consumers who avoid meat, at least on occasion. Restaurants are showcasing more veggies as a main attraction, sometimes with full menus devoted to […]

Summer Flavour: Salted Caramel

According to Technomic MenuMonitor data, mentions of salted caramel are up 25.6% in the latest year-over-year period. We have observed a noteworthy boom in menu items featuring salt and caramel flavour pairings on chain menus this summer, ranging from beverages to desserts. Below are some salted caramel offerings recently introduced to chain menus. Montana’s BBQ […]

Topped Fries Take Over the Menu

According to Technomic’s MenuMonitor database, menu mentions of loaded fries grew by 12.5% and poutine is up 22%, both in the latest two-year period. Fries are serving as a popular format for operators to flex their culinary creativity. This classic dish is getting topped with everything from spicy peppers to indulgent proteins to specialty sauces. […]

Offering a Balance of Unique and Familiar Flavours Key to Ethnic Menu Success

Across Canada, ethnic fare consumption is trending up, specifically among younger consumers. According to the Technomic’s 2015 Canadian Flavour Consumer Trend Report, 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 […]

Tips from the Menu Experts

Like most consumer-facing businesses, foodservice has a seasonal rhythm. Moving into the year-end holiday season, chefs, operators and suppliers are thinking about winter LTOs as well as menu introductions for 2016. So this is a good time to share key insights from presenters at Technomic’s recent conference for subscribers to our MenuMonitor database, which tracks […]

Foodservice Flavor Lifecycle Accelerates as Ingredient Variety Explodes

Technomic Inc.’s study explores innovation resulting from consumers’ proliferating demand for new, unique tastes Forty percent of consumers say they are more willing to visit a restaurant that offers new and/or innovative flavors, according to the new Technomic 2015 Flavor Consumer Trend Report. Though classic flavors still appeal, consumers are increasingly driven to experiment with […]

Technomic’s Take: 2016 Food Trends

The U.S. restaurant industry is evolving in profound ways, according to Technomic. The nation’s leading food research and consulting firm lays out 10 trends that may prove transformational in 2016, ranging from menu tweaks to technological and social upheavals. Technomic’s consultants and experts base their annual predictions on site visits in trendsetting cities plus interviews […]

Innovative Desserts Can Boost Check Averages and Drive Off-Peak Traffic

Restaurants can seize opportunity to indulge diners’ appetites for new flavors at meal’s end Consumers love dessert: 63% indulge at least once a week. While most customers tend to favor standard sweets like cookies, cakes and pies, many seek to finish their restaurant meals with something new, according to Technomic’s Dessert Consumer Trend Report. The […]

It’s Pumpkin Spice Season

It’s October, which means Halloween decorations are up, the leaves are changing color, and pumpkin spice has once again dominated menus as the favorite seasonal flavor. According to Technomic’s MenuMonitor, Pumpkin Spice menu incidence increased 42% in non-alcoholic beverages since last year, revealing that customer demand is as strong as ever. Starbucks, Panera Bread, Dunkin […]

What’s Next in Spicy Foods on Technomic’s Flavor Lifecycle

It’s no secret that spicy is an incendiary menu flavor right now. Technomic’s Flavor Lifecycle, which tracks flavors on their journey from innovation to ubiquity, shows many mature staples: Buffalo, chile, jalapeño, Cajun. But it also shows us what’s likely to come next. Menu categories see wide variation in flavor innovation. Aji amarillo, a South […]