Menu Trends 2011
Here it is — hot off the presses — the most popular restaurant menu trends for 2011 are here. Check out the list below to see if any of your favourites are on it. Restaurants that pride themselves on frequently changing their menu items will be paying particularly close attention to the results of this survey. These trends will set the tone this year.
Local, sustainable and healthy options top the list of menu trends in Canadian restaurants for 2011. More than 500 professional chefs identified what’s hot in the Canadian Restaurant and Foodservices Association’s (CRFA’s) second annual Canadian Chef Survey. “Once again, the top menu trends are showing an increasing focus on nutrition, as well as a solid appreciation for local flavours,” says Garth Whyte, CRFA President and CEO. “Chefs are constantly evolving their menu offerings to meet a wide range of customer demands and dietary needs.” What’s new this year? Notable changes from last year’s survey include nutrition and health jumping three spots from No. 6 in 2010, and artisanal cheeses falling from No. 4 to eighth place. Gluten-free/food allergy conscious and quinoa/ancient grains moved from last year’s “Up and Comer” list – along with new entrant craft beer/microbrews – to become “Hot Trends” in 2011, knocking off free-range poultry/pork, small plates and superfruits from last year’s list.
Wondering what this year’s picks are? Take a look.
Top 10 Canadian menu trends for 2011
10. Quinoa/ancient grains
9. Bite-size/mini desserts
8. Artisanal cheeses
7. Craft beer/microbrews
6. Gluten-free/food allergy conscious
3. Nutrition and health
1. Locally produced food and locally inspired dishes