Embed Size (px)
Citation preview
Restaurants Canada10th Annual
2019 Canadian Chef Trends SurveyPrepared for: Participating Chefs
2
This research was conducted on behalf of the Canadian Restaurant and Foodservices Association by BrandSpark International. BrandSpark International
is a marketing research firm with extensive experience in the foodservice industry.
3
Objective:
Tap into Canada’s top culinary minds to identify and track the latest food trends
and culinary innovations in Canada.
Tenth Annual Canadian Chef Trends Survey
Profile of Participating Chefs
<1%
2%
2%
3%
5%
5%
5%
5%
6%
18%
31%
Certified Research Chef
Lead Cook
Product Development Chef
Certified Chef de Cuisine
Corporate Chef
Line Chef
Head Chef
Kitchen Manager
Sous Chef
Executive Chef
Chef / Owner
4
(n=295)
Position
Methodology
• Survey responses were conducted online
• 295 chefs participated, including members of Restaurants Canada and Canadian Culinary Federation
• Surveys were completed by chefs from January 7 to February 4, 2019
• The survey was modeled after a successful U.S. Chef Survey conducted by the National Restaurant Association and American Culinary Federation
5
Culinary Areas of Interest
Culinary themes
Menu trends
Appetizers/starters
Side dishes, pastas & grains
Ingredient trends (produce, protein, spices/seasonings)
Desserts
Preparation methods
Non-alcoholic beverages
Alcoholic beverages
Global/heritage cuisines and flavours
Health-focused themes
6
What We Asked Chefs
Which of the following items would you classify as a…
Hot Trend – at a peak in popularity, customers are excited about these items and eating them more than ever.
Up and Comer – could be the next Hot Trend, interest in these items is quickly increasing.
7
Thank You to All the Supporters!
A sincere thank you to…
• All those who participated in this survey
• Restaurants Canada, for spearheading this initiative
• Canadian Culinary Federation
8
Let’s Look at the Trends
9
#1 Hot Trend
For the fifth year in a row
59%of chefs agree…
10
#1 Hot Trend
CRAFT BEER/MICROBREWS
11
Top 10 Hot Trends
1. Craft Beer/Microbrews
2. Sous Vide
3. House-made Condiments/Sauces
4. Plant-Based Burgers and Sausages
5. Locally Sourced Foods (Locavore)
6. Paper Straws
7. Smoking
8. Charcuterie/House-Cured meats
9. Sustainable Seafood
10. Pickling
12
Top 10 Hot Trends
13
2019
1. Craft Beer/Microbrews
2. Sous Vide
3. House-made Condiments/Sauces
4. Plant-Based Burgers and Sausages
5. Locally Sourced Foods (Locavore)
6. Paper Straws
7. Smoking
8. Charcuterie/House-Cured meats
9. Sustainable Seafood
10. Pickling
2018
1. Craft Beer/Microbrews
2. Smoking
3. Pickling
4. House-Made Condiments/Sauces
5. Sustainable Seafood
6. Gluten-Free/Food Allergy Conscious
7. Fermenting
8. Dark Leafy Greens (e.g. Kale, etc.)
9. Sous Vide
10. Locally Sourced Foods
Hot Trends: Culinary Themes
14
45%
% of chefs believing this is a ‘Hot Trend’
45% 40% 38% 37%
Locally Sourced Foods (Locavore)
Gluten-Free/Food Allergy Conscious
Food Waste Reduction/
Management
Plant-Based Proteins
Paper Straws
Hot Trends: Menu Trends
15
37%
% of chefs believing this is a ‘Hot Trend’
38% 34% 32% 32%
Do-It-YourselfIngredients
“Free-From” FoodsMeatless/Vegetarian Entrees
Food-Alcohol Pairings
(e.g. beer, wine, spirits)
Vegan Entrees
Hot Trends: Appetizers/Starters
16
37%
% of chefs believing this is a ‘Hot Trend’
45% 36% 36% 34%
Charcuterie/ House-Cured
Meats
House-Made/ Artisan Pickles
Vegetable/Vegetarian Appetizers
Artisanal Poutine Poke
Hot Trends: Side Dishes, Pastas & Grains
17
32%
% of chefs believing this is a ‘Hot Trend’
33% 32% 28% 28%
Ancient Grains FlatbreadsAsian Noodles
(e.g., soba, udon)Hand-Made Pasta
Vegetable Puree (e.g., cauliflower, parsnip, carrot)
Hot Trends: Produce
18
36%
% of chefs believing this is a ‘Hot Trend’
40% 35% 35% 30%
Heirloom Fruit and Vegetables
Root Vegetables(e.g. parsnip,
turnip)
Dark Leafy Greens(e.g. kale, swiss
chard)Avocado Organic Produce
Hot Trends: Protein
19
44%
% of chefs believing this is a ‘Hot Trend’
46% 36% 34% 27%
Inexpensive/ Underused
Cuts of Meat
Sustainable Seafood
Grass-Fed BeefFree-Range
Poultry/Pork
Plant-Based Burgers and
Sausages
Hot Trends: Spices, Seasonings & Condiments
20
40%
% of chefs believing this is a ‘Hot Trend’
47% 38% 36% 29%
House-Made Condiments/
SaucesEthnic Condiments
Asian Twists on Condiments
Ethnic SpicesMarinades/
Rubs
Hot Trends: Desserts
21
30%
% of chefs believing this is a ‘Hot Trend’
38% 28% 26%27%
Artisan/House-Made Ice Cream
Salted CaramelSweet and Salty Desserts
Deconstructed Classic Desserts
Crème BrûléeVariations
Hot Trends: Preparation Methods
22
45%
% of chefs believing this is a ‘Hot Trend’
52% 44% 42% 40%
SmokingSous Vide Pickling Fermenting Fire Roasting
Hot Trends: Non-Alcoholic Beverages
23
34%
% of chefs believing this is a ‘Hot Trend’
43% 32% 31% 30%
Kombucha Small Batch SodasLocally/House Roasted Coffee
Fresh-Pressed Juices
Cold Brew Coffee
Hot Trends: Alcoholic Beverages
24
30%
% of chefs believing this is a ‘Hot Trend’
59% 28% 27% 26%
Culinary Cocktails Specialty BeerCraft Beer/ Microbrews
Infused/ Flavoured Liquor Gluten-Free Beer
Hot Trends: Global/Heritage Cuisines & Flavours
25
35%
% of chefs believing this is a ‘Hot Trend’
36% 26% 26% 25%
KoreanSoutheast Asian Middle EasternEthnic Fusion Indian
Hot Trends: Health-Focused Themes
26
51%
% of chefs believing this is a ‘Hot Trend’
51% 51% 49% 47%
Non-GMORaised Without the Use of Antibiotics
VeganGluten-Free Natural/Unprocessed
Top 10 Up & Coming Trends
1. Cannabis/CBD-infused Drinks
2. Cannabis/CBD-infused Food
3. Half Portions/Smaller Portions For Smaller Price
4. Food Waste Reduction/Management
5. Protein-Rich Grains/Seeds
6. Ethnic/Street Food Inspired Appetizers
7. Unusual/Uncommon Herbs (e.g. Chervil, Lovage, etc.)
8. Drinkable Desserts
9. Dessert Flights/Combos/Platters
10. [TIED] Vegetable/Vegetarian Appetizers AND
Culinary Cocktails
27
Top 10 Up & Coming Trends
28
20191. Algae (e.g. Seaweed)
2. Filipino Cuisine
3. Artisan/House-Made Ice Cream
4. Imperfect/‘Ugly’ Produce
5. Ancient Grains
6. Drinkable Desserts
7. Ethnic Cheeses
8. New Cuts of Meat
9. Gourmet Lemonade
10. Specialty Iced Tea
20181. Cannabis/CBD-infused Drinks
2. Cannabis/CBD-infused Food
3. Half Portions/Smaller Portions For Smaller Price
4. Food Waste Reduction/Management
5. Protein-Rich Grains/Seeds
6. Ethnic/Street Food Inspired Appetizers
7. Unusual/Uncommon Herbs
8. Drinkable Desserts
9. Dessert Flights/Combos/Platters
10. Vegetable/Vegetarian Appetizers + Culinary Cocktails
Up & Coming: Culinary Themes
24% 16% 16%18%33%
% of chefs believing this is an ‘Up and Comer’
Food Waste Reduction/
Management
Cannabis/CBD-Infused Food
Simplicity/Back-to-Basics
Upscale Delivery/Take-Out Packaging
Pop-Up/Temporary Restaurants
Up & Coming: Menu Trends
30
21%
% of chefs believing this is an ‘Up and Comer’
25% 21% 18% 17%
Fewer Choices on the Menu
Vegetable Carb Substitutes
Authentic Ethnic Cuisine
Meatless/Vegetarian Entrees
Half portions/Smaller Portions for Smaller Price
Up & Coming: Appetizers/Starters
31
18%23% 18%21% 19%
% of chefs believing this is an ‘Up and Comer’
Ethnic/Street Food Inspired
AppetizersEthnic Cheeses
House-Made/ Artisan Pickles
Vegetable/ Vegetarian Appetizers
Raw Meat/Fish Appetizers
Up & Coming: Sides
32
16%18% 16% 14% 14%
% of chefs believing this is an ‘Up and Comer’
Black/ Forbidden Rice
Ancient Grains
Please note: 23% of chefs selected “none of the above”
Hand-Made Pasta Red Rice
Non-Wheat Noodles or Pasta (e. g. quinoa, rice,
buckwheat)
Up & Coming: Produce
33
19%23% 19% 18% 15%
% of chefs believing this is an ‘Up and Comer’
Unusual/ Uncommon Herbs
Heirloom Fruit and Vegetables
Imperfect/ ‘Ugly’ Produce
Hybrid Fruit/Vegetables
Superfruits
Burger Blends (e.g. ground beef with
ground mushroom)
Up & Coming: Protein
34
18%19% 18% 17% 16%
% of chefs believing this is an ‘Up and Comer’
Underutilized Fish New Cuts of Meat
Game Meats (e.g. Venison, Bison, Elk,
Rabbit, Boar)
Fresh/House-Made Sausage
Up & Coming: Spices, Seasonings & Condiments
35
19%24% 18% 17% 15%
% of chefs believing this is an ‘Up and Comer’
Gourmet/ Artisanal Mustards
Asian Twists on Condiments
Natural Sweeteners
Protein-Rich Grains/Seeds
(e.g. Hemp, Chia)
Hot/Spicy Flavours
Up & Coming: Desserts
36
22%22% 22% 17% 16%
% of chefs believing this is an ‘Up and Comer’
Dessert Flights/Combos/Platters
Artisan/House-Made
Ice CreamDrinkable Desserts Bite-size/
Mini DessertsJapanese-style
Cheesecake
Up & Coming: Preparation Methods
37
16%19% 16% 16% 15%
% of chefs believing this is an ‘Up and Comer’
Oil-Poaching/ Confit
Fire RoastingFermenting RawCharring/ Blistering
Up & Coming: Non-Alcoholic Beverages
38
16%41% 16% 15% 15%
% of chefs believing this is an ‘Up and Comer’
Gourmet Lemonade
Wellness Tonics Small Batch SodasHouse-Made Soft
Drinks
Cannabis/CBD-Infused
Drinks
Up & Coming: Alcoholic Beverages
39
20%21% 19% 16% 15%
% of chefs believing this is an ‘Up and Comer’
Culinary CocktailsOnsite Barrel-Aged
Drinks Edible CocktailsSpecialty Beer Gluten-Free Beer
Up & Coming: Ethnic Cuisines/Flavours
40
% of chefs believing this is an ‘Up and Comer’
16%16% 14% 14% 13%
FilipinoPeruvianSoutheast Asian Middle EasternIndigenous
Hot Trends Over Time
41
2019’s Top 5 Hot Trends Over Time
42
20%
25%
30%
35%
40%
45%
50%
55%
60%
65%
70%
2015 2016 2017 2018 2019
#3
Craft Beer/Microbrews
Sous Vide
House-made Condiments/Sauces
Plant-based Burgers and Sausages
# Place on Hot Trends List that Year
#4
Note: House-made Condiments/Sauces was added to the survey in 2016, and Plant-based Burgers and Sausages and Paper Straws were added in 2019
#5
#1
#2
Paper Straws
#1
#1
#1 #1
#28
#9
#9
#4
#6
#40
#4
Top 10 Jumps & Drops:2019 vs. 2015
43
Kombucha +26%
Vegetable/Vegetarian Appetizers +24%
Fermenting +14%
Sous Vide +12%
Vegan Entrees +11%
Korean +10%
Pickling +9%
Brussels Sprouts +9%
Black/Forbidden Rice +7%
Meatless/Vegetarian Entrees +7%
Quinoa -23%
Food Trucks -21%
Greek Yogurt -21%
Coconut Water -18%
Organic/Fair-Trade Coffee -15%
Coconut -12%
Small Plates/Tapas/Mezze/Dim Sum -11%
Hot/Spicy Flavours -11%
Short ribs -10%
Gluten-Free/Allergy Conscious -10%
JUMPS DROPS
