TORONTO — Plant-based alternatives and paper straws are now some of Canada’s hottest dining trends, while cannabis-infused products are leading the charge for what’s next, according to Restaurants Canada’s 2019 Chef Survey.
Each year, Restaurants Canada asks chefs from across the country to identify the industry’s most popular menu items and cooking methods and share their top picks of what’s trending now and coming up next in restaurants.
Here’s what they said is trending right now:
- Craft beer/microbrews
- Sous vide
- House-made condiments/sauces
- Plant-based burgers and sausages
- Locally sourced foods (Locavore)
- Paper straws
- Food smoking
- Charcuterie/house-cured meats
- Sustainable seafood
- Pickling
“Canada’s foodservice industry has spoken and the thirst for locally brewed beer continues to be unquenchable,” says Shanna Munro, Restaurants Canada president and CEO. “Looking ahead, restaurants of the future will feature diverse, healthy, sustainable dining experiences.”
Here’s what Canadian chefs see coming to restaurants in the near future:
- Cannabis/CBD-infused drinks
- Cannabis/CBD-infused food
- Half portions/smaller portions for smaller price
- Food waste reduction/management (e.g. zero-waste cooking)
- Protein-rich grains/seeds (e.g. hemp, chia, flax)
- Ethnic/street food inspired appetizers (e.g. tempura, taquitos)
- Unusual/uncommon herbs (e.g. lovage, papalo, lemon balm)
- Drinkable desserts
- Dessert flights/combos/platters
- Vegetable/vegetarian appetizers + Culinary cocktails (TIED)
