Food In Canada

Hottest trend in foodservice? Craft beer

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According to a recent survey conducted by Restaurants Canada - craft beer and microbrews are here to stay. The survey asks chefs across Canada to list the hottest trends in foodservice

Glass of light beer on the glass bar counter.

Toronto – Restaurants Canada’s annual Canadian Chef Survey reveals that craft beer is the number-1 hot trend in foodservice – for the third year in a row.

Restaurants Canada polls chefs across the country.

Here is the full list of picks:

1. Craft beer/microbrews
2. Food smoking
3. Charcuterie/house-cured meats
4. Sous vide
5. Locally sourced foods (Locavore)
6. Gluten-free/food allergy conscious
7. Sustainable seafood
8. Ethnic condiments (e.g. Sriracha, raita/raitha, chimichurri, soy sauce, sambal)
9. Pickling
10. Asian twists on condiments (e.g. Sriracha ketchup, kimchi mayo)


“Trends come and go, but these solid, innovative products are here to stay and grow,” says Chef Charlotte Langley, culinary curator for RC Show 2017, an annual industry gathering taking place this weekend in Toronto.

“Watch for fermented and fresh-to-go options. Seaweed is in, so we can give our oceans a break. It’s an ethically sourced product that’s great for you and our food economy.”

Chefs and restaurateurs will be able to see and sample these top menu items and more at the annual RC Show, presented by Restaurants Canada and running from Feb. 26 – 28 at the Enercare Centre in Toronto.

Iconic Canadian foods

Nothing says Canadian like maple syrup. New this year, chefs were asked to name the quintessential Canadian food. And the winners are:

  • Maple syrup
  • Poutine
  • Beef/Alberta beef

About the survey

More than 560 professional chefs participated in Restaurants Canada’s eighth annual Canadian Chef Survey, conducted by independent market research firm BrandSpark International between January and February. Restaurants Canada, the Canadian Culinary Federation, Terroir, and the industry at large took part. The survey was sponsored by Saputo.


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