Aug 27, 2018
Today’s empowered customers have increasingly high expectations for customization. They’re wanting more control over their food purchases than ever before. This trend is rapidly reshaping the foodservice industry.
Whether the driving force for this trend is the importance of diet, food allergies or the desire to express their individualism, patrons are looking for menu items that are fresh, creative and made just for them.
Choosy millennials are leading the way by placing a growing importance on variety and customization. More than a third of millennials order something different every time they visit a restaurant.
What better way to entice them to your restaurant than to offer a mix-and-match or shareable dining experience where they can enjoy something different every time!
Although customers are looking for items that can be customized as well as shared, flavour is still paramount. Offerings that are globally inspired and feature interesting flavours are sure to be a hit!
Ivanhoe Con Queso Cheese Sauce makes it easy to create shareable menu offerings. Perfect as a side dip, or topping.
Salerno Cherry Bocconcini Cheese – perfect little bites to add to antipasto plates, appetizer samplers or skewer with cherry tomatoes or marinated grilled veggies and serve on a bed of greens.
Sep 26, 2019
St. Andrew’s Hespeler Presbyterian Church supports it community members with its Hope Clothing program
Sep 5, 2019
Community Living North Halton' Saturday Centre program provides recreational activities for children and youth with developmental disabilities to go for a day of fun and exploration
Apr 3, 2019
We’ve all witnessed it. Families sitting in a restaurant, each and every member lost in their own smartphone as they wait for their meals to arrive. Many restaurants are keen to provide a social experience, by that we mean face-to-face chat rather than Instagram! Independent research conduct
Apr 3, 2019
In an effort to minimize the environmental and economical damage of food waste, more and more restaurants are coming up with creative ways to give life to scraps and foods on the brink of spoiling. The nose-to-tail movement, using every part of an animal or the vegetable version, stem-to-root are
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