Restaurant Trends for 2016

 trends
What are Canadians looking for from the restaurant industry in 2016. Leading food research and consulting firm Technomic sees these transformative food and restaurant trends playing a key role in the coming year:
 
1 - The Sriracha Effect
Refereed to as "the new ketchup", Sriracha sauce can add instant ethnic flare. Chef's are scouting the world for other assertive flavourings to use in similar ways. Likely prospects: ghost pepper from India; sambal from Southeast Asia; gochujang from Korea; harissa, sumac and dukka from North Africa.
 
2 - Elevating Peasant Fare
Meatballs and sausages are snowballing. From traditional, ethnic to nouveau. Using many types and combinations of meats and seasoning.
 
3 - Trash to Treasure
Rising prices for proteins are making chef's think twice about stewing cuts, organ meats and "trash" species of fish, but the "use it all" mindset has also moved beyond the centre of the plate. How about a veggie burger made with carrot pulp from the juicer?
 
4 - Burnedtrends2
Smoke and fire are showing up everywhere on the menu: in charred or roasted vegetable sides; in desserts with charred fruits or burnt-sugar toppings; in cocktails featuring smoked salt, smoked ice or smoky syrups.
 
5 - Bubbly
Effervescence makes light work of the trendiest beverages: Champagnes and Proseccos, Campari-and-soda aperitifs, adults-only "hard" soft drinks including ginger ales and root beers, fruit-based artisanal sodas, sparkling teas.
 
6 - Negative on GMOs.
Whatever the science says, many consumers have made up their minds: no genetic tinkering with their food. Some diners will gravitate to restaurants promoting GMO-free fare; others will demand GMO labeling on menus. That’s a big issue for the supply chain, since many crops (such as soy fed to livestock) have been modified to boost productivity.
 
7 - Modernizing the Supply Chain
Climate change, mutating bacterias and rising transportation costs, among other challenges, will lead to rising cost and stress on the food supply chain, such as 2015’s Florida orange freeze or avian flu-related egg shortage. Consumers demand for "fresh" and "local" fare also challenges the distribution system.
 
8 - Fast Food Refresh
Consumers gravitate to "better" fast food, transforming the industry. "QSR plus" concepts with fresher menus achieve a price niche between fast food and fast casual. "Build your own" formats are springing up in more menu categories. Many quick-service eateries are adding amenities like alcohol. Others are giving up on upscaling and returning to their roots, serving simple, traditional menus at low prices.
 
9 - Year of the Worker
In today’s tighter labor market, mandating to boost minimum wages will shake up the workforce, with experienced staffers demanding proportional raises and skilled workers (already in short supply) even harder to hire. That’s tough news for operators trying to hold down menu prices. Front-of-house technology and back-of-house automation will help restaurants do more with fewer or lower-level workers, and companies will devote more resources to training and less turnover.
 
10 - The Delivery Revolution
Rapidly growing order-and-pay apps, third-party online ordering and delivery services make "dining in" easier than ever and, in some cases, "dining out" a thing of the past. Transformational companies like Uber and Amazon are muscling into the market. App-only services like Munchery deliver food from commissaries, bypassing the brick-and-mortar restaurant altogether.
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