Foodservice and Hospitality magazine is the authoritative voice of Canadas foodservice and hospitality industry. MicrogreensMany restaurant chefs use microgreens to boost colour, enhance flavour and add texture to any dish, while delivering a nutritional boost. Apps such as Too Good to Go give customers the option to connect with restaurants and save surplus food from going to waste.

Take Starbucks, for exampleits rewards program uses customer data to tailor special offers, communicate with them on their preferred channels, and personalize digital campaigns.[9]. Toronto, ON M6J 1J4 Boston Pizza Celebrates Launch of Aperol Spritz, Montanas All-You-Can-Eat Ribfest Expands with Rib Tour across Canada, Liberty Entertainment Group Unveils New Don Alfonso 1890 Restaurant atop the, Plant-based ingredients gain traction on menus, Optimism abounds for beverage-alcohol market in a post-COVID world, Operators Shouldnt Lose Track Of Business Fundamentals, Tim Hortons Adds Potato Wedges to Its Menu, Restaurants and Consumers Alike Celebrate Food Day Canada. 2022 Copyright Western Grocer, All Rights Reserved. puffs peppermint Commercial foodservice sales in Canada are expected to grow to $80.4 billion in 2022, representing a 24.3 per cent increase over 2021 and four per cent above 2019 levels, according to Restaurants Canada. Alcohol-free drinks are also a staple at Rival House and Lyres, whose range of award-winning crafted non-alcoholic spirits have been able to pay homage to classic favourites without anyone being the wiser. About 30 to 36 per cent of imperfect produce wont make the cut in grocery stores, says Jeff Dang, co-owner of imPerfect Fresh Eats.

That's where an established operation may contract out its service or start an off-brand operation. At home, I've been experimenting with "cocktails" using the wide array of non-alcoholic "spirits" that are now on the market: brands like Seedlip, Gruv, Lyre's and Toronto-based Sobrii distill botanicals into various "liquors.". Upcycled ingredients are typically misshapen, bruised or blemished fruits and vegetables that would usually be thrown out. Again, restaurants have added these techniques to their business models, not only for their dining rooms but as online retail products that customers can purchase. Technology: Technology was crucial to the restaurant and hospitality industry during the pandemic, as touchless ordering, digital menus and food delivery became staples to keep people staff. Other companies in this space, such as Merit Functional Foods, Burcon NutraScience Corporation and The Very Good Food Company, are seeing increased support from investors to bring new alternative-protein products to market that appeal to a wider consumer base. Comments on this story are moderated according to our Submission Guidelines. Please note that if you continue on our site with your current browser, you may not be able to use all its features. While the road to recovery is long and winding, the view for 2022 is encouraging. The industry has since lost hundreds of thousands jobs and could lose as much as $44.8 billion in sales in 2020 due to the impacts of COVID-19. With inflation and costs rising at every corner, menu prices are going up. That wont change in 2022.

Established in 1968, Foodservice and Hospitality has a long history of engaging foodservice and hospitality decision makers those with the authority to choose or recommend products and services. An uptown Waterloo bar and grill has ramped up not only the take-out for its own brands but doesghost-kitchen cooking for selling tacos and fish and chips for delivery. We have a lot of people in this world to feed, and were not going to have enough food if we arent paying more attention to food waste and re-purposing food..

Written by Mohit Agrawal, manager of the Dubai office at Simon-Kucher & Partners, The past few years have been difficult for the F&B industryand its easy to see why. To help alleviate the stresses of reduced indoor capacities on restaurants and ease customers back into dining out again, restaurants and bars are turning to outdoor dining and businesses such as Unichairs Inc. and Pop Up Street Patios to help turn their limited outdoor spaces into stunning temporary patios. You can see these trends and much more at the RC Show 2022, a place for the industry to come together to REVIVE THEIR BUSINESS like never before. Restaurants Canada and RC Show reflect on the past year and looks forward to getting ready for the months ahead. We ran out of time this morning on @CBCKW891, but we were going to mention a quick glimpse of the future (?) Such social settings often make us feel inclined to drink because everyone is drinking around us.

Even the prices for the humble frozen chicken wing and the fryer oil they are cooked in have risen drastically: the 60 litres of oil that once sold for $20 is now close to $60. This trend is expected to continue in the coming year to service customers, who might be hesitant about returning to restaurants, in a way that makes them feel safe and comfortable. An annual event not to be missed. Beverage brands like Boreal Botanical Brewing are stepping the game up with adaptogenic drinks, beverages that contain ingredients which work to prevent the effect of stress on the body. Its the moment where everything comes together and you get to show off your hard work, says Shawn Tesoro, executive chef at Torontos Xango. Kostuch Media Ltd. All rights reserved. If you continue to use this site we will assume that you are happy with it. 2022 is shaping up to be a new year of prioritizing healthy, organic and simple but quality food, beverages and ingredients. With so much pent-up consumer demand, the competition for food dollars is intense. Specialization: Its not news that brands and restaurants have had to adapt to ensure their business stays afloat.

A year from now, were going to know whether [experientialdining] will drop off or continue to be a building trend.. The push toward food innovation is unlocking new opportunities for Canada. An estimated 72% of Canadian consumers favor shopping at food retailers that are sustainable and have strong ethical practices[5].

With sustainable living, optimized service models, and customer personalization only set to grow in popularity throughout 2022, F&B vendors that can adapt quickly to evolving trends and adjust their strategies to suit customer needs can not only stay ahead of the curve, but also ahead of their competitors. Upcycling and food scrap cooking are leading the charge of reducing food waste by contributing to a circular economy. The action-packed, three-day event will bring even more access to the industrys top brands and suppliers as well as programming from global thought leaders who will be assembled to discuss key industry issues to support the relaunch of the industry.Heres a taste of what you can expect at the RC Show and from 2022 dining experiences: Food & Beverage Trends: This last year, food and beverage trends centred around comfort cuisine, touchless ordering and the innovative technology to bring dining experiences to our doorsteps. Follow us and the conversation on social: #RCShow #RestaurantsAreFamily @RestaurantsCanada, Lisa Raffaele 647.896.0743 lisa@bubblegumcanada.comDena Gouweloos 647.825.3927 dena@bubblegumcanada.com, Canadas leading foodservice and hospitality event showcasing cutting-edge products, pioneering people and transformative ideas. It was also a year of awareness and health both personal and environmental encouraging consumers and companies to consider what they were eating and serving respectively. As we grow out, our goal is to have a manufacturing and distributing network for each region.. In fact, 46% of Canadians expect a personalized digital experience with brands if they are to return for further purchases, while 45% only shop with vendors that understand their preferencesfor example, by offering tailored deals. For instance, Odd Burger elevates the classic flavours of French toast by adding chia seeds as a functional ingredient. A 2021 survey from Angus Reid revealed 87 per cent of Canadians are very interested or somewhat interested in ordering food sourced from local farmers or made in Canada. That level of consumer awareness will not go away anytime soon as consumers continue to make food and beverages choices which are environmentally conscientious. QR codes, touchless menus and payment options are just some of the new procedures that brands have had to adopt. With consumers growing increasingly interested in sustainable, ethical, and environmentally responsible food practices, a rise in conscious eating is predicted for 2022. Here, F&H offers a detailed look at 10 foodservice trends most connecting to health, wellness and sustainability from the perspective of foodservice operators, as well as consumers. [8], This trend is leading large companies to use big data to tailor both their customers online and offline experiences. In an era of the aroma of hand sanitizer perfuming dining rooms, social distancing and touchless QR-code menu cards on tables at restaurants, Ben Thanh restaurant has introduced a robot food runner to its staff. RC Insider gives you snackable bites of must-read industry news and timely research, as well as useful tools and tips, every two weeks. 3 Food Trends Shaping Canadas F&B Industry In 2022, https://www.foodserviceandhospitality.com/top-10-foodservice-trends-for-2022/, https://www2.deloitte.com/content/dam/Deloitte/ca/Documents/consumer-business/ca_futureoffood_pov_en_AODA.pdf, https://www.jpmorganchase.com/news-stories/building-a-new-sustainability-model-for-the-food-industry, https://www.mapleleaffoods.com/our-commitments/environment/, https://www.cnbc.com/2021/08/11/wendys-to-open-700-ghost-kitchens-by-2025-with-start-up-reef.html, https://www.e-channelnews.com/two-thirds-of-canadian-consumers-return-to-brands-who-treat-them-as-an-individual/, https://formation.ai/blog/how-starbucks-became-the-leader-in-customer-loyalty/, SIAL Paris 2022 Press Releases and Press Kit, Canadas Childrens Hospital Foundations makes significant impact in first two years of child and youth mental health initiative, SNAP Out of Snack Boredom! This round of mandated closures, food operators will likely have little choice but to increase their prices. Shawn Tesoro, executive chef at Xango, a Toronto restaurant serving Latin-Asian fusion cuisine, incorporates microgreens into most of his dishes. Brands like Ascari Group have met that challenge headon and now offer custom kits field to the brim with house-made fare, curated premium luxury food products and premium spirits and mixes. At Selva, Torontos new multi-sensory resto bar, diners are transported into a glow-in-the-dark jungle and served artistically plated South American and Thai cuisine curated by chef Nuit Regular. It's a hint of the shape of things to come, if beyond 2022. Adaptogenic Food & BeverageIf 2021 taught us anything, its that we need to focus on our health and wellbeing, both physical and mental. For more information on the show, visit www.rcshow.com. Andrew Coppolino is a food columnist for CBC Radio in Waterloo Region.

From February 27 March 1, RC Show 2022, aims to reunite the restaurant and hospitality industries and prepare businesses for the revival of the industry through a dynamic in-person and virtual broadcast event. Restaurants will offer more selections of these kinds of healthy drinks. Upcycled IngredientsA 2021 study published in the Food and Nutrition Sciences journal revealed that only 10 per cent of consumers are familiar with upcycled food products, but this movement is expected to take a stronger hold in 2022. Were here to support your success. Were getting the same satisfaction from foods we love, but we can make them healthier, says James McInnes, co-founder and CEO of Odd Burger. Consumers are learning more about food waste and no chef wants to waste food because it eats into their profit margins, says Christine Couvelier, president and global culinary trendologist at Culinary Concierge. Started in 2003 as a We use cookies to ensure that we give you the best experience on our website. Audience Relations, CBC P.O. B2B Waste Reduction PlatformsConsumers and brands are finally working together in an effort to reduce food waste and make environmentally-friendly dining decisions. TORONTO, December 21, 2021 As COVID-19 continues to significantly impact the hospitality industry, how we dine in 2022 continues to change. Meal KitsMeal kits re-defined the food-delivery scene during the pandemic to make cooking more accessible and convenient for consumers, while also serving as a critical lifeline for struggling restaurants. TORONTO This Saturday, as Canadians celebrate another long weekend, Canadas food bounty will be highlighted through Food Day Canada.

Nam dapibus nisl vitae elit fringilla rutrum. Comments are welcome while open. "Mocktails" and non-alcoholic drinks will continue to grow in popularity this year: people are reflecting health, especially when considering their indulgences in previous pandemic lockdowns.