Menu Trends1. Small plates / tapas / mezze / dim sum2. Inexpensive / underused cuts of meat

(e.g. beef cheek, brisket, pork shoulder, skirt steak)

3. Half portions / smaller portions for smaller price

4. Specialty / gourmet sandwiches5. Gourmet burgers / build-your-own

burgers

Preparation Methods1. Sous vide2. Liquid nitrogen chilling / freezing3. Smoking4. Braising5. Cooking with tea

Culinary Themes1. Locavore (locally sourced food)2. Sustainability3. Farm- / estate-branded ingredients4. Simplicity / back-to-basics5. Nutrition / health (e.g. low-fat,

reduced sodium, antioxidants, high-fibre)

Ethnic Cuisines and Flavours1. Ethnic fusion2. Regional ethnic cuisine3. Southeast Asian (e.g. Thai,

Vietnamese, Burmese, Malaysian)4. Indian5. Middle Eastern

White Meat1. Organic poultry2. Free-range poultry / pork3. Pork belly4. Pork5. Guinea fowl

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

(e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop)

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

5. Game meats (e.g. venison, elk, rabbit, boar)

Seafood / Fish1. Locally caught seafood / fish2. Sustainable seafood3. Non-traditional fish (e.g. branzino,

Arctic char, barramundi)4. Fresh local oysters5. Spot prawns

Sides1. Artisanal cheeses2. Ethnic condiments (e.g. raita, raitha,

chimichurri, Sriracha, chutney, soy sauce)

3. Flatbreads (e.g. naan, papadum, lavash, pita, tortilla)

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

5. Charcuterie

Appetizers / Starters1. Mini-burgers2. Amuse bouche3. Appetizer combos / platters4. Edamame5. Asian appetizers (e.g. tempura,

spring rolls/egg rolls, satay, dumplings)

Desserts1. Locally grown fruits2. Bite-size / mini desserts3. Dessert flights / combos / platters4. Sweet and salty desserts5. Drinkable desserts

Produce1. Locally grown produce2. Organic produce3. Heirloom tomatoes4. Superfruits (e.g. acai, goji berry,

mangosteen)5. Specialty potatoes (e.g. purple,

fingerling, Baby Dutch Yellow)

Spices, Seasonings and Flavours1. Salt (e.g. flavored, smoked, regional)2. Marinades / rubs3. Hot / spicy flavours4. Bold BBQ flavours5. Foams

Non-alcoholic Beverages1. Organic / fair-trade coffee2. Green tea3. Energy drinks4. Specialty iced tea (e.g. Thai-style,

Southern/sweet, flavoured)5. Flavoured / enhanced water

Alcoholic Beverages / Cocktails1. Locally produced wine and beer2. Culinary cocktails (e.g. savoury,

customized to specific dishes)3. Craft beer / microbrews4. Bar chefs / mixologists5. Micro-distilled / artisan liquor

HOT TR

END

S –20

10

Hot Trends are the menu items and cooking methods that are at the peak of popularity. Customers are excited about theseitems and eating them more than ever.

Top 10: Hot Trends1. Locally sourced foods2. Sustainability3. Organics4. Artisanal cheeses5. Simplicity/back to basics6. Nutritional/healthy cuisine7. Free-range poultry/pork8. Small plates/tapas/mezze/dim sum9. Bite size/mini desserts10. Superfuits (e.g. acai, goji berry, mangosteen)

CRFA’s Canadian Chef SurveyCanadian Chef SurveyCRFA’s

Menu Trends1. Vegan entrees2. Meatless / vegetarian entrees3. Half portions / smaller portions for

smaller price4. Inexpensive / underused cuts of meat

(e.g. beef cheek, brisket, pork shoulder,skirt steak)

5. Low-calorie / low-fat entrees

Preparation Methods1. Cooking with tea2. Liquid nitrogen chilling / freezing3. Sous vide4. Pickling5. Oil-poaching / confit

Culinary Themes1. Gluten-free / food allergy conscious2. Molecular gastronomy3. Raw foods4. Nutrition / health (e.g. low-fat, reduced

sodium, antioxidants, high-fibre)5. Farm- / estate-branded ingredients

Ethnic Cuisines and Flavours1. African2. Middle Eastern3. Latin American4. Peruvian5. Korean

White Meat1. Organic poultry2. Guinea fowl3. Free-range poultry / pork4. Pork belly5. Pork

Red Meat / Game1. New / fabricated cuts of meat (e.g.

Denver steak, pork flat iron, bone-in Tuscan veal chop)

2. Grass-fed beef3. Organ meats / offal meats4. Game meats (e.g. venison, elk,

rabbit, boar)5. Tongue

Seafood / Fish1. Non-traditional fish (e.g. branzino,

Arctic char, barramundi)2. Sustainable seafood3. Octopus4. Bluefish5. Locally caught seafood / fish

Sides1. Ancient grains (e.g. kamut, spelt,

amaranth)2. Quinoa3. Vegetable ceviche4. Lentils5. Artisanal cheeses

Appetizers / Starters1. Edamame2. Gazpacho / cold soups3. Amuse bouche4. Mexican appetizers (e.g. tamales,

taquitos, quesadilla)5. Mini-burgers

Desserts1. Savoury desserts2. Drinkable desserts3. Sweet and salty desserts4. Traditional ethnic desserts

(e.g. delimanjoo, flan, qatayef)5. Savoury ice creams

Produce1. Agave2. Superfruits (e.g. acai, goji berry,

mangosteen)3. Chard4. Yuzu5. Exotic fruit (e.g. durian, passion fruit,

dragon fruit, guava)

Spices, Seasonings and Flavours1. Salt (e.g. flavored, smoked, regional)2. Bold BBQ flavours3. Miso4. Curry5. Lemon grass

Non-alcoholic Beverages1. Specialty iced tea (e.g. Thai-style,

Southern / sweet, flavoured) 2. Non-alcoholic wines3. Organic / fair-trade coffee4. Filtered tap water5. Flavoured / enhanced water

Alcoholic Beverages / Cocktails 1. Gluten-free beer2. Organic wine / beer / liquor / cocktails3. Micro-distilled / artisan liquor4. Muddled cocktails (e.g. mixed with

fresh fruit / berries, herbs, vegetables)5. Beer sommeliers / Cicerones

UP A

ND

COM

ERS –

2010

Up and Comers are the menu items that could be the next Hot Trend as interest in these items is quickly increasing.

CRFA’s Canadian Chef SurveyCanadian Chef SurveyCRFA’s

Top 10: Up and Comers1. Ancient grains

(e.g. kamut, spelt, amaranth)2. Glueten- free beer3. Vegan entrees4. Organic alcohol5. African cuisine6. New/fabr icated cuts of meat7. Gluten-free cuisine8. Middle Eastern cuisine9. Quinoa10. Non-traditional fish (e.g. branzino, Arctic char, barramundi);

Micro-distilled / artisan liquor; Meatless / vegetarian entrees

PEREN

NIA

L FAVOU

RITES /

YESTER

DAY’S N

EWS

–20

10Perennial Favourites are themenu items that are alwayspopular and are long-time menu favourites.

Yesterday’s News are the menuitems that have declined in popularity as customers are lessinterested in these items now.

CRFA’s Canadian Chef Survey is based on responses from nearly 400 professional chefs. It was conducted byindependent market research firm BrandSpark International between January and February, 2010. Chefs wereasked to rate the popularity of a variety of menu items and cooking methods, indentifying hot trends, up-and-comers, perennial favourites and yesterday’s news. To purchase a copy of the full report, visitwww.crfa.ca/research.

Special thanks to the Canadian Culinary Federation for their participation in the survey. The goal of theCanadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication toprofessional excellence. For more information, contact www.ccfcc.ca.

The Canadian Restaurant and Foodservices Association (CRFA) is one of the largest business associations in Canada. Since its founding in 1944, CRFA has grown to represent restaurants, bars, cafeterias and socialand contract caterers, as well as accommodation, entertainment and institutional foodservice. For moreinformation, contact www.crfa.ca.

BrandSpark International is a market research andbrand strategy firm with expertise in the restaurantindustry. For more information, contactwww.brandspark.ca.

Top 10: Perennial Favourites1. Chocolate desserts2. Shrimp3. Chicken4. Pasta5. Shellfish6. Scallops7. Italian8. Hot soup9. Searing / sautéing10. Lobster

Top 10: Yesterday’s News1. Ostrich / emu2. Cupcakes3. Gazpacho / cold soups4. Kobe beef (Wagyu)5. Foams6. Bottled water7. Frying8. Mexican-inspired entree salads9. Couscous10. Tilapia

CRFA’s Canadian Chef SurveyCanadian Chef SurveyCRFA’s