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Hot Trends are the menu items and cooking methods tare at the peak of popularity. Customers are excitedabout these items and eating them more than ever.

p 10: Hot Trends

Menu Trends1. Locally inspired dishes

2. Inexpensive / underused cuts ofmeat (e.g. beef cheek, brisket,pork shoulder, skirt steak)

3. Healthy kids meals4. Fewer choices on the menu5. Specialty gourmet sandwiches

Preparation Methods1. Slow cooking2. Smoking3. Braising4. Pickling5. Sous vide

Culinary Themes

1. Gluten-free / food allergyconscious2. Locavore3. Environmental sustainability4. Farm- / estate-branded

ingredients5. Food trucks

Ethnic Cuisines and Flavours1. Ethnic fusion2. Middle Eastern3. Indian4. Korean5. Thai

White Meat1. Locally produced white meat2. Organic poultry3. Free-range poultry / pork4. Pork belly5. Chicken skin

Red Meat / Game1. Locally produced red meat2. Grass-fed beef3. New / fabricated cuts of meat

(e.g. Denver steak, pork flatiron, bone-in Tuscanveal chop)

4. Aged cured meats (e.g.Prosciutto, Iberian ham, etc.)

5. Sausage (e.g. lap cheong,Chorizo, Andouille)

Seafood / Fish1. Sustainable seafood

2. Locally caught seafood / fish3. Non-traditional fish (e.g.branzino, arctic char,barramundi)

4. Underutilized fish (e.g.mackerel, bluefish, redfish)

5. Spot prawns

Sides1. Non-wheat noodles or pasta (e.g. quinoa, rice, buckwheat)2. Ancient grains (e.g. kamut,

spelt, amaranth)3. Artisan / specialty bacon

4. Quinoa5. Artisanal cheeses

Appetizers / Starters1. Ethnic / street food inspired

appetizers (e.g. tempura,taquitos, etc.)

2. Artisanal poutine3. Charcuterie plates /

samplers4. Vegetable / vegetarian

appetizers5. Warm appetizer salads

Desserts1. Bite-size / mini desserts2. Sweet and salty desserts3. Artisan / house-made

ice creams4. Dessert flights / combos /

platters5. Salted caramel

Produce1. Locally grown produce

2. Organic produce3. Superfruits (e.g. acai, gomangosteen)

4. Leafy greens (e.g. kale, schard, mustard greens, cgreens, dandelion, beet g

5. Micro-vegetables / micro

Spices, Seasonings, Fla1. Greek yogurt2. Marinades / rubs3. Salt (e.g. flavoured, smo

regional)4. Black garlic

5. Hot / spicy flavours

Non-Alcoholic Beverage1. Fair trade / organic coffe2. Coconut water3. Specialty iced tea (e.g.

Thai-style, Southern / swflavoured)

4. Small batch sodas5. Green tea

Alcoholic Beverages1. Locally produced wine a2. Craft beer / microbrews3. Micro-distilled / artisan 4. Regional signature cock5. Bar chef / mixologist

HOT TREND

Locally produced foodand locally inspireddishes

Gluten-free / foodallergy conscious

Sustainability

Farm / estate-brandedingredients

Food trucks / streetfood

Ethnic / street foodinspired appetizers (e.g.tempura, taquitos, etc.)

Greek yogurt

Simplicity / back tobasics

Non-wheat noodles orpasta (e.g. quinoa, rice,buckwheat)

Ancient grains (e.g.kamut, spelt, amaranth)

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p 10: Up and Comers

Menu Trends1. Kid-friendly versions of adult

dining options2. Fewer choices on the menu3. Healthy kids meals4. Vegan entrees5. Half portions / smaller portions

for smaller price

Preparation Methods1. Cooking with tea2. Fermenting3. Liquid nitrogen chilling / freezing4. Slow cooking5. Pickling

Culinary Themes

1. Digital menus2. Childrens nutrition3. Communal dining4. Izakaya / noodle bar / Japanese

pub food5. Five ingredients or less

Ethnic Cuisines and Flavours1. African2. Brazilian3. Cuban4. Filipino5. Peruvian

White Meat

1. Pork face2. Pork tongue3. Dark meat chicken / turkey4. Chicken skin5. Organic poultry

Red Meat / Game1. Goat2. New / fabricated cuts of meat

(e.g. Denver steak, pork flatiron, bone-in Tuscanveal chop)

3. Organ meats / offal meats4. Skin (e.g. pig, lamb)5. Grass-fed beef

Seafood / Fish1. Underutilized fish (e.g.

mackerel, bluefish, redfish)2. Non-traditional fish (e.g.branzino, arctic char)

3. Fish collars4. Spot prawns5. Sustainable seafood

Sides1. Red rice2. Black / forbidden rice3. Ethnic cheeses (e.g. hallumi,

paneer, queso fresco)4. Vegetable Ceviche5. Non-wheat noodles or pasta

(e.g. quinoa, rice, buckwheat)

Appetizers / Starters1. Warm appetizer salads2. Game bird appetizers (e.g.

duck, quail)3. Vegetable / vegetarian

appetizers4. Flatbread appetizers5. Artisanal poutine

Desserts1. Drinkable desserts2. Desserts made from

vegetables3. Savoury ice cream4. Traditional ethnic desserts

(e.g. delimanjoo, flan, qatayef)5. Artisan / house-made

ice cream

Produce1. Heirloom beans

2. Superfruits (e.g. acai, gomangosteen)3. Heirloom apples4. Agave5. Hybrid fruit / vegetables

plumcot, grapple, brocco

Spices, Seasonings, Fla1. Black garlic2. Sumac3. Alcohol infused BBQ flav4. Vinegar / flavoured vine

house-made vinegar5. Leaves (e.g. kaffir lime le

banana, toro)

Non-Alcoholic Beverage1. House-made soft drinks2. Small batch sodas3. Dairy free milk4. Specialty iced tea (e.g.

Thai-style, Southern / swflavoured)

5. Agua fresca

Alcoholic Beverages1. Gluten-free beer2. Micro-distilled / artisan 3. Beer-based cocktails4. Culinary cocktails (e.g. sa

customized to specific d5. Specialty beer (e.g. seas

fruit flavoured)

UP AND COMER

Red rice

Digital menus

Goat

House-made soft drinks

African

Gluten-free beer

Kid-friendly versions ofadult dining options

Underutilized fish (e.g.mackerel, bluefish,redfish)

Drinkable desserts

Black / forbidden rice

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Up and Comers are the menu items that could be the nHot Trend as interest in these items is quickly increasi

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RFAs Canadian Chef Survey is based on responses from more than 350 professionalhefs. It was conducted by independent market research firm BrandSpark International

January, 2013. Chefs were asked to rate the popularity of a variety of menu items andooking methods, indentifying hot trends, up-and-comers, perennial favourites andesterdays news.

pecial thanks to the Canadian Culinary Federation for their participation in the

urvey. The goal of the Canadian Culinary Federation is to unite chefs and cooks acrossanada in a common dedication to professional excellence. For more information,ontact www.ccfcc.ca.

he Canadian Restaurant and Foodservices Association (CRFA) is one of the largestusiness associations in Canada. Since its founding in 1944, CRFA has grown toepresent restaurants, bars, cafeterias and social and contract caterers, as well asccommodation, entertainment and institutional foodservice. For more information,ontact www.crfa.ca.

randSpark International is a market research and brand strategy firm with expertisethe restaurant industry. For more information, contact www.brandspark.ca.

PERENNIAL FAVOURITESYESTERDAYS NEWPerennial Favourites are the menuitems that are always popular andare long-time menu favourites.

Top 10: Perennial Favourites

1. Carrots2. Fresh herbs3. Wine4. Seafood appetizers5. Maple syrup6. Rotisserie7. Honey8. Oysters9. Braising10. Avocado

1. Cupcakes2. Molecular gastronomy3. Hybrid fruit / vegetables4. Donuts5. Pt6. Liquid nitrogen chilling / freezing7. Breads with dips / spreads8. Flatbread appetizers9. Passion fruit10. Raw foods

Yesterdays News are the menuitems that have declined inpopularity as customers are lessinterested in these items now.

Top 10: Yesterdays News

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