Print

 

Milan-Dubai, 6 November 2024 – The international experience of ‘eating out’ is changing rapidly. In some cases, even faster than innovation itself, making the adoption of new formats and technologies increasingly essential to the success of an out-of-home business.

These are the main findings from the preview of a research Eating Out. A Global Survey on Attitudes and Behaviors, conducted by CSA Research and promoted by Fiera Milano and HostMilano, the world’s leading event for innovation in hospitality, out-of-home and retail. The survey involved a sample of 8,000 respondents from Italy, the Middle East, Spain, France, Germany, the UK and the US, exploring current and future trends.

The results outline an increasingly diverse, changing and multifaceted experience, characterised by a surge in experientiality driven by new consumer opportunities. Supply and demand are developing together, in new customer-centric formats revolving around a consumer who is increasingly aware and looking for an engaging experience, but also more impulsive and seeking greater reassurance. Eating out is also seen as an opportunity to interact with others and there is a strong need to communicate across the board.

In response, operators focus on hyper-localization (e.g. with local ingredients), scalable formats, immersive layouts and innovative technologies.

Italy vs GCC: a comparison between two worlds

Elements of particular interest emerge in the preview, that presents a focus on GCC countries, from the comparison between Italy, a country that combines innovation with a deep-rooted food and wine tradition, and the two main GCC markets, an area distinguished by its focus on more contemporary developments.

Interestingly, when choosing a venue, Italians are guided more by the menu (27.7 percent) and the taste of the ingredients (27.3 percent), while attention to service stands out in the UAE (18.8 percent) and, especially, in Saudi Arabia (22 percent).

A shared priority is the preference for local and seasonal products, emphasized by 73.6 percent of Italians, 73.2 percent of Emiratis, and 69.3 percent of Saudis. On the other hand, innovative processing techniques, such as molecular cooking and low-temperature or vacuum cooking, carry much more weight in the GCC countries: they are judged important by 57.6 percent in the UAE and 61.7 percent in Saudi Arabia, while in Italy, reflecting the strong influence of tradition, they are so for only 24.5 percent.

Personal relationship vs. trust in certifications

Consistent with this finding, sustainability also seems to carry more weight in the Gulf countries: it is an important factor of choice for 66 percent of respondents in the Emirates and 61.3 percent in Saudi Arabia, compared to 37.4 percent in Italy. As a result, holding a certification is relevant to as many as 82.7 percent of Saudis and 75.6 percent of Emiratis, but only to 38.3 percent of Italians.

This finding is probably related to the fact that Italians eat much more often in independent, often family-owned restaurants (86.5 percent) than in chains (13.5 percent). As a result, they place more importance on the personal relationship with the restaurateur than on standards in order to feel reassured about quality. In particular, Italians most often choose pizzerias (28.4 percent), bars and diners (20 percent), and home-style restaurants (16.7 percent) to eat out.

By contrast, attendance of the two types is more balanced in GCC countries: it is divided between independents at 64.4 percent and chains at 35.6 percent in the UAE, and between a 57 percent independent and 43 percent chain in Saudi Arabia. In detail, Emiratis prefer to eat in, in order, in fast-food restaurants (18.4 percent), home-style restaurants (16.7 percent) and pizzerias (16.4 percent), while Saudis opt for fast-food restaurants (26 percent), pizzerias (20 percent) and home-style restaurants (13.7 percent). Therefore, there’s a higher share of venues with standardized processes that are more prone to the need for certifications to ensure quality.

Eating out to communicate and share

Beyond cooking styles and venue formats, a cross-cutting factor seems to be seeing the out-of-home as an opportunity to be with others and communicate across the board. More than one-third (37 percent) of the total global sample eat out primarily for leisure and nearly half (45.1 percent) spend more than an hour at the table.

The comparison between Italy and the GCC is significant in this area as well. In fact, while it is very important for Italians to eat out with friends too (24.2% in Italy versus 4.4% in the Emirates and 5.3% in Saudi Arabia), this is mostly experienced with family in the Gulf countries (42% in Saudi Arabia and 32.8% in the UAE), though eating out with family remains important for Italians as well (31.7%).

Tomorrow’s venues thus seem to be increasingly shaping themselves as true content providers, carefully designed to combine quality food with design, technology and multi-sensoriality, to embrace the customer in an immersive relational experience in line with their lifestyle.

At Host 2025, the innovations the future of hospitality holds will be previewed not only along the exhibition layout, but also in a rich schedule of educational moments, events and competitions.

The 44th edition will be held at fieramilano – Rho from 17 to 21 October 2025.

 
Print

 

Vancouver, BC, November 5, 2024 - Today, at a special awards ceremony at The Vancouver Club, the 15th Annual Chinese Restaurant Awardsannounced its Elite 15 – the top 15 shortlist winners for 2024. From spots highlighting Cantonese upscale dining, Hong Kong-style hotpot, Sichuan seafood, to Peking duck and Shunde dishes, the eateries on the list highlight the rich diversity of Chinese and Taiwanese restaurants in Metro Vancouver.

In addition to the Elite 15, six specialty awards, including Best New Restaurant and Rising Star Chef of the Year, were also announced, as well as judges’ picks for The Critics’ Choice Signature Dish Awards.

“For fifteen years, we’ve recognized excellence in our local dining scene, inspiring diners to explore signature dishes and the rich diversity of Chinese and Taiwanese cuisines – showcasing Vancouver as a leading hub for Chinese cuisine in North America,” says Craig Stowe, president and co-founder, Chinese Restaurant Awards. “Our judges visited many restaurants across Metro Vancouver, and these are our Elite 15 for 2024. It’s exciting to see the talent that exists right here at home.”

15th Annual Chinese Restaurant Awards - INDIVIDUAL AWARDS

Best New Restaurant - JiangNan Wok
Rising Star Chef of the Year - Steven Che, Just Pizza
Dim Sum Chef of the Year - Lai Wei, Lanxuan Restaurant
Master Chef of the Year - May Chau Siu-may, Golden Paramount Seafood Restaurant
Master Chef of the Year - David Li Hon-keung, Landmark Hotpot House
Elite Service Crew Member of the Year - Lisa Zhang, The Fish Man

15th Annual Chinese Restaurant Awards - ELITE 15
in alphabetical order

Bamboo Grove Restaurant - Cantonese cuisine, Richmond
Established in 1963, Bamboo Grove is Richmond’s oldest Chinese restaurant, known for its wok-heated “wok hei” dishes by executive chef Ming Yeung.

Chang'An Restaurant, Northern Chinese cuisine, Vancouver
With views of False Creek, Chang'An features dishes inspired by Shaanxi cuisine, with signature creations by executive chef Leo Wang, such as its renowned roast Peking duck and flavourful lamb offerings.

Chef's Choice Chinese Cuisine, Cantonese cuisine, Vancouver
Led by executive chef Tommy Pang, Chef’s Choice offers diners a welcoming and cozy atmosphere for authentic Hong Kong cuisine. Its signature dishes include house special fried sticky rice chicken,BBQ pork jowl with chicken liver, savoury minced pork and seafood soup dumplings, and of course, dim sum.

Chinatown BBQ, Cantonese BBQ, Vancouver
Located in Vancouver’s historic Chinatown, Chinatown BBQ is a popular spot for authentic Cantonese barbecue, set against a retro Chinese diner backdrop. The restaurant was founded by Order of Canada recipient Carol Lee, a pioneering champion for Vancouver Chinatown.

Dynasty Seafood Restaurant, Cantonese cuisine, Vancouver
This longtime Vancouver destination is known for its outstanding Cantonese seafood and traditional, classic dishes created by executive chef Cao Can Hui, who trained with esteemed master chef Sam Leung.

Fish Man, The, Sichuan cuisine and seafood, Richmond
Located on Richmond’s famous “Eat Street”, chef-owner Li Bo’s cuisine celebrates Sichuan mala flavours and exceptional cuisine in a casual dining room. Signature dishes include his sour cabbage lingcod and fresh seafood preparations.

Golden Paramount Seafood Restaurant, Cantonese cuisine, Richmond
Known for its take on Shunde cuisine, Golden Paramount Seafood, led by chef-owner May Chau, has been serving authentic Cantonese cuisine for two decades. Judging panel chair Lee Man names Golden Paramount’s dim sum as his favourite.

iDen & Quanjude Beijing Duck House, Northern Chinese cuisine, Vancouver
Celebrated for its Northern Chinese cuisine and legendary roast duck, Quanjude combines traditional flavours with contemporary ingredients in many of its dishes. Its sophisticated and elegant space was designed by renowned architect Lee Hsuheng.

Jade Seafood Restaurant, The, Cantonese cuisine, Richmond
Led by executive chef Tam Chi Ling, Jade Seafood Restaurant is known for its standout, authentic Cantonese cuisine. The restaurant elevates classic dishes and soups with items such as the popular stir-fried fish maw and scallops with mushrooms. Jade Seafood is a favourite of Vancouver chefs Alex Chen and Roger Ma.

Landmark Hotpot House, hotpot, Vancouver
A beloved institution for 35 years, Landmark is celebrated for its authentic Hong Kong-style hotpot and late-night menu. Co-owned by master chef David Li, the restaurant prides itself on offering fresh seafood and ingredients, along with popular dishes like salt and pepper wok-fried lobster and award-winning fried glutinous rice created by chef Raymond Cheung.

Max Noodle House, noodle and congee, Richmond
As one of Richmond’s longest-running Hong Kong-style noodle and congee eateries, Max Noodle House is known to transport guests to Hong Kong with its authentic takes on wonton noodles in soup, lo-mein with braised pork hock, lo-mein with shredded pork in spicy brown sauce, and deep-fried dace balls.

Memory Corner,Taiwanese cuisine, Richmond
Located in Richmond on Garden City Road, Memory Corner is a tribute to the grandparents of owner Yu-Hsuang, serving authentic Taiwanese dishes like lamb hot pot and crispy popcorn chicken. The room is filled with trinkets and memories from Taiwan, giving guests a nostalgic warm hug as soon as they enter.

Mott 32, contemporary Chinese, Vancouver
Located in the heart of downtown Vancouver, Mott 32 is an internationally-celebrated, upscale Chinese restaurant with roots in Hong Kong. Its menu features creative takes on classics, from dim sum to its Applewood Roasted Peking Duck, paired with a carefully curated selection of fine wines, spirits, and cocktails. 

Osmanthus Chinese Fusion Restaurant, Jiangnan cuisine, Richmond
Located in Richmond’s Aberdeen Centre, Osmanthus opened in 2023. Its dishes highlight the rich flavours of the Song Dynasty, blending traditional Jiangnan cuisine with contemporary technique and ingredients. 

Sea Harbour Restaurant, Cantonese cuisine, Richmond
A destination for elevated Cantonese cuisine and dim sum, Sea Harbour is known for blending tradition with modern flavours in a spacious and elegant room. Signature dishes include its King Crab with mayo wasabi cream sauce and steamed eggs. Chinese Restaurant Awards judge Jenice Yu of Fresh Ideas Start Here enjoys Sea Harbour for its perfect balance of authenticity and creativity in Cantonese cuisine.

THE CRITICS’ CHOICE SIGNATURE DISH AWARDS
Judges were asked to select 15 of their favourite signature dishes

A Handful of Pepper Fried Eel Paste with Emerald Vegetable Fried Rice, JiangNan Wok 
Applewood Roasted Peking Duck with Duck Fried Rice, Mott 32
Dry Beef Honeycomb Tripe, Bliss Kitchen
Fresh Pineapple Crunchy Pork, Kin's Food and Bistro
Fried Pork Ribs on Rice, Cloud 9 Delicacy
Hakka Stir Fry, A. Bento 
Lo-Mein with Stewed Pork Hock, Max Noodle House
Mochi, Fresh Mango with Cream, Car's Dessert
Pan Fried Buns - Pork Fillings, Colour See See
Puff Pastry BBQ Pork Bun, Lanxuan Restaurant
Salty Duck in Nanking Style, Yuan's Garden Restaurant
Scallion Sauce Chicken on Rice, Cha Kee 
Soy Pudding Shanghai Style, Excellent Tofu & Snacks
Typhoon Shelter Geoduck, The Fish Man
Winter Melon Soup, Sea Harbour Restaurant

“We thank our judges, partners, and especially Destination Vancouver for helping us further elevate Vancouver’s culinary scene on the world stage,” adds Rae Kung, managing director, Chinese Restaurant Awards.

For more information about the 15th Annual Chinese Restaurant Awards, please visit www.chineserestaurantawards.com.

 
Print

 

Toronto, ON (November 5, 2024) — Affinity Group Canada is thrilled to announce its strategic partnership with Barilla, a globally renowned leader in the pasta industry. This collaboration promises to deliver exceptional culinary solutions to foodservice operators and distributors across Canada with the exception of Quebec.

This partnership is a significant milestone for Affinity Group Canada, aligning perfectly with our "Bridge to Local" strategy. By joining forces with Barilla, Canadian operators will have access to a trusted global brand known for its quality, consistency, and innovative pasta solutions. This strategic alliance leverages Affinity Group's deep industry expertise in foodservice marketing and distribution, ensuring that operators not only receive top-quality products but also tailored solutions to elevate their menus.

"We're proud to partner with Barilla for Professionals, a company that embodies our commitment to excellence in the culinary industry," said Carmela Bucarelli, Director of Marketing at Affinity Group Canada. "Together, we look forward to empowering foodservice operators across Canada to elevate their offerings with Barilla’s renowned expertise."

Barilla's commitment to quality has been unwavering for over 145 years, setting the standard for pasta production and innovation. Their versatile product range—from traditional dry semolina to unique shapes and allergen-free options—allows operators to address diverse menu needs with confidence. Combined with Affinity Group's expertise, this partnership is set to enhance operational efficiency and product utilization, providing a competitive edge in the industry.

This collaboration represents a unique approach within the foodservice sector, focusing on regional implementation while maximizing the strengths of both partners on a national scale. The partnership aims to reassure operators and distributors of the reliability and potential growth opportunities this collaboration can bring.

For more information about Affinity Group and this exciting new partnership, please contact Carmela Bucarelli at 905-762-5979 or via email at carm.bucarelli@affinitysales.ca.

 
Print

 

MONTREAL, Nov. 4, 2024 /CNW/ - Air Canada revealed its 2024 Top 10 Best New Restaurants in Canada today at a celebration in Toronto, with Montreal's Sabayon taking top spot. Led by acclaimed pastry chef Patrice Demers and sommelier Marie-Josée Beaudoin, Sabayon offers intimate afternoon tea and evening dinner services that showcase locally sourced seasonal ingredients.

In second place, Toronto-based Mhel, by co-owners Seung-min Yi and Young Hoon Ji, serves Korean-Japanese dishes with a touch of magic. Taking third place, Édith Foliot and Didier Lortie's Maison de Soma redefines farm-to-table dining from a 600-acre property in the Laurentian Mountains. 

"At Air Canada, we are thrilled to share the very best of our country with the world and for more than two decades, this program has shone a spotlight on Canada's vibrant, world-class culinary scene," said Andy Shibata, Vice President, Brand at Air Canada. "Food is an enriching part of travel experiences and through this program which supports new businesses, we hope to inspire travellers with even more compelling reasons to explore our country."

Now in its 23rd year, Air Canada's Best New Restaurants reviews dining spots opened across the country between late spring 2023 and May 31, 2024. Judged by a single, anonymous reviewer, the Top 10 list evaluates all aspects of the dining experience, from culinary vision and quality of ingredients to service and overall team spirit.

This year's Top 10 restaurants were selected by award-winning cookbook author, Wall of Bakers judge and culinary journalist Tara O'Brady. Her gastronomic journey spanned over 30 restaurants in 16 cities nationwide, from a cliffside bed and breakfast in Bay Bulls, Newfoundland and Labrador, to a bustling kitchen in Victoria Public Market.

"Every restaurant I visited told an eloquent story about its community, championing local ingredients and diverse culinary traditions," said Ms. O'Brady. "Notably, this year is the 'year of the couple,' with five of the Top 10 (and each of the top three spots) run by restaurateurs who are partners in both life and business."

The 2024 Air Canada's Best New Restaurants program saw the return of special mentions including Dish of the Year, Dessert of the Year, Cocktail of the Year, Design of the Year, Sides of the Year and Concept of the Year.

The Top 10 Air Canada Best New Restaurants of 2024 are:

  1. Sabayon (Montreal, QC): Intentionality is the thread through each aspect of this brilliant 14-seat Montreal restaurant, which offers tea and dinner services by renowned pastry chef Patrice Demers and sommelier Marie-Josée Beaudoin. It's all in the details here, from cobalt blue cutlery rests handmade by the couple, to Air Canada's Best New Restaurants' Dish of the Year, grilled oyster mushrooms capped with a caramelized arlette and a cloud of sabayon sauce.
  2. Mhel (Toronto, ON): The Toronto restaurant features an open kitchen where chefs with six burners and two charcoal grills add up to Korean-Japanese alchemy. Mhel also offers Air Canada's Best New Restaurants' Dessert of the Year: purin, a sweet and simple Japanese rendition of crème caramel.
  3. Maison de Soma (Mont-Tremblant, QC): A farm-to-table restaurant at its finest, on a 600-acre property in the Laurentians, where nearly every ingredient is cultivated. Whether serving a crunchy and custardy take on okonomiyaki, a Japanese cabbage pancake, or a tropical tasting Somananas sour (Air Canada's Best New Restaurants' Cocktail of the Year), Maison de Soma upends expectations.
  4. Takja BBQ House (Toronto, ON): This high-end Toronto Korean barbecue (KBBQ) spot showcases grilled house-dry-aged meats, seafood and seasonal veg and Air Canada Best New Restaurants' Sides of the Year: shareable banchan small plates, including kimchi two ways, mustard greens, spicy jalapeño muchim and a scallion salad.
  5. Café Malabar (Victoria, BC): Press the button for service at a kitchen stall in Victoria Public Market and moments later a parade of coastal Keralan dishes arrives at communal tables, from clay pots of fish chatty choru to flaky egg puffs and lacy rice hoppers.
  6. Parapluie (Montreal, QC): At this saucy, white table-clothed bistro in Montreal's Mile End neighbourhood, platonic ideals of boulangerie bread and frites accompany eight-minute-20-second eggs in cloudlike tarragon emulsions and barely-torched trout in delicate pools of horseradish dill cream so you can soak up every last drop.
  7. Bar Prima (Toronto, ON): A heady mix of determination and bygone glamour are what make Toronto's Bar Prima a primo spot and judge Tara O'Brady's pick for the Air Canada Best New Restaurants' Design of the Year, where classics like beef tartare come spruced up on a bed of chives, laced with fermented chili and punctuated with sardine and bone marrow cream.
  8. Fat Rabbit (St. Catharines, ON): Led by chef and co-owner Zach Smith, Fat Rabbit is not your average restaurant. As a full-time grill house, zero-waste butcher, live-fire caterer, and grocer, this multi-hyphenate earned Air Canada's Best New Restaurants' Concept of the Year.
  9. Gary's (Vancouver, BC): The first restaurant from industry veterans Bailey Hayward and Mathew Bishop brings supper club vibes to Vancouver's South Granville neighbourhood, where locals and visitors alike can spring for dishes like crudo, gem salad, hen-of-the-woods, and rabbit.
  10. Crumb Queen/Andy's Lunch (Winnipeg, MB): At this one-two punch of an eatery in Winnipeg, the day begins with Cloe Wiebe's naturally leavened boules and blink-and-you-miss-them viennoiseries. An hour before noon, Andrew Koropatnick clocks in with sandwiches on split housemade pizza bianca, shareable pastas, salads and supplì.

Awards Celebration

The Top 10 restaurants were revealed at a special Air Canada's Best New Restaurants celebration held in Toronto on November 4, 2024. Chefs and teams from the Top 10 restaurants were invited to receive their awards and share dishes from their winning menus with industry professionals, Air Canada guests and invited members of the public.

The 2024 edition of Air Canada's Best New Restaurants is generously supported by Diageo Canada, as returning gold level sponsor. Air Canada thanks Diageo Canada for their ongoing commitment to enriching Canada's culinary landscape.

The full list can be viewed in Air Canada enRoute magazine's November 2024 issue and online at CanadasBestNewRestaurants.com.

 
Print

 

Pointe-Claire, QC August 2024 – LUDA Foods, manufacturer of soups, sauces, custom blends and garlic products located in Pointe-Claire, has added more gluten free certified products to their well-known LUDA Inspiration Brand, that features a complete line of premium dry-mix instant sauces for the Canadian foodservice market.

LUDA Inspiration PORK GRAVY is a popular sauce with rich meaty flavour and a good balance of onion and spice notes. LUDA Inspiration CHICKEN GRAVY is a menu staple that offers bold chicken flavour, with a mild creamy taste. LUDA Inspiration TURKEY GRAVY is a seasonal delight that features just the right amount of sage to enhance the classic protein.

These 3 products are in addition to the previously launched LUDA Inspiration Brown, Beef and Poutine gravies giving the line an extensive variety of gluten free, instant, high-quality options.

“With current economic challenges, restaurant operators find it more beneficial to create menu flexibility by improving products instead of adding new ones, which can create higher costs and less sales. We are thrilled to improve our current products by making them gluten free certified for many reasons, but proud to say that our current customer demand has led the development path on these launches, which was to offer more delicious gluten free gravies that could appeal to more customers” says Darren Gilbert, VP Sales & Marketing at LUDA.

 

Page 23 of 34

<< Start < Prev 18 19 20 21 22 23 24 25 26 27 Next > End >>