Page 3 - MENU Magazine - Nov/Dec 2017

A recent article discussed how “Generation Z,” those born starting in 1996 and the most ethnically diverse generation in Canada, is the most adventurous when it comes to the variety of cuisines they eat. That’s good news for restaurateurs, knowing that their creativity and innovation in the kitchen will be reward- ed as this generation ages. Gen Z is also a strong user of the new methods of doing business, from online ordering to food delivery services. If you haven’t already looked at those initiatives, now might be the time to check it out.
A preference for fresh, local and seasonal eating is shared by customers of all ages and many restaurateurs have responded with innovative dishes and menu options, even creating small kitchen gardens to have the freshest herbs right at hand. A bit of a challenge as we head into the winter season, but chefs are certainly known for their creativity.
Innovation in the kitchen has to do with equipment too. Manufacturers are always working on new and innovative prod- ucts for chefs to use, whether to save time or to utilize a new style of cooking. We see this every year from our amazing exhibitors at the RC Show. Save the date now (Feb. 25-27) so you won’t miss out on the latest innovations and creative solutions.
In this issue of MENU you’ll nd lots of examples of innovation, from ten products changing foodservice to shifting trends in dessert and side dishes. Be sure to check out what chefs and owners have on their business wish lists too.
What are you doing that’s innovative? We want to hear from you. You can reach us at 1-800-387-5649 or members@restaurantscanada.org. We’re looking forward to a fresh new year with all the innovation, excitement and creativity it brings.
Bill Allen Shanna Munro
Chair of the Board President & CEO
NOVEMBER / DECEMBER 2017 MENU 3