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BC Restaurant & Food Services Association predicts three food trends will lead the province’s restaurant industry in 2018

Dec 18, 2017 bcrfauser01
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Dec. 18, 2017, Vancouver, BC – The BC Restaurant & Food Services Association (BCRFA) has identified three trends that the province’s restaurants will lead in 2018.

From an increased interest in food sourcing, an expansion of the use of seafood species, and a plan to address workplace engagement and satisfaction, the BCRFA is confident that the province’s restaurateurs, Chefs, and cooks will lead the culinary sector through a successful year.

“In BC, we have more than 2.7 million restaurant visitors every day, and true hospitality is in providing unique food experiences for diners when they choose to join us for food, beverage, and good company,” says Ian Tostenson, President & CEO of the BCRFA. “We know that people make food choices everyday – choosing to dine in restaurants, be inspired by the chef, and fall in love with the menu are why we feel grateful as stewards of the industry.”

For 2018, three trends that British Columbia restaurants are perfectly poised to lead:

1. Consumers want to know where their food comes from and how it is made.

On tap is increased interest in local agriculture, house made specialties, onsite brewing, and local beer and spirits. The Buy BC: Eat Drink Local promotion, with its first month-long dining promotion taking place in May 2018 will feature BC food and beverage on fresh sheet menus around the province.

2. Culinary leaders will look to introduce new foods and species to consumers.

British Columbian restaurateurs and Chefs are looking to spread the nose-to-tail concept into a broader trend of reducing food waste and adding root-to-stem. Expect to see a new abundance of new cuts of fresh vegetables, meat and fish on menus. From broccoli-stem slaw to root vegetable top pesto, be ready to re-consider your fruit and vegetable trimmings. As the home base of Ocean Wise, the province are also poised to highlight under-sung seafood heroes from geoduck to sardines in dishes around BC.

3. Staff happiness will top the list of restaurateur concerns.

A great restaurant team is the key to providing a great customer experience. As culinary tourism continues to be one of Canada’s top travel trends, the BCRFA wants to ensure everyone from staff to guests have the best experience in the province’s businesses. To do so, operators will strengthen hiring practices to recruit and retain top people.

To support this trend, the BCRFA is hosting a forum on Jan. 16, 2018, for industry professionals to engage in a provocative discussion about restaurants, chefs, and the province’s place in the food world. The desire is to facilitate robust discussion with colleagues about the important role the industry plays in feeding British Columbians, the dynamic careers available in restaurants, and how the business is changing. Details of the forum are available through the BCRFA site: http://bit.ly/2AnHZ5D.