To follow up the Canadian Chef Survey of food trends, we decided to attend the annual conference of the Canadian Restaurant and Foodservices Association (CRFA) to see if the proof was in the pudding. Turns out, it was in the verrines (see photo). Our 12 key trend observations, after the jump.
So far, 2010 could be labelled the Year of Addressing Practical Concerns; many attendees stopped at booths showcasing, among other things, equipment that miraculously polishes large volumes of silverware in two blinks, and pest-control services. In the interest of focusing on what’s healthful, we’re hoping that the latter will be one service innovation in which all restaurateurs invest.
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