FILE - TRENDS
Trends: Vegan, Organic, Local, No Gluten & Allergens

Fall 2018  - Magazine Chef & Co.

For a restaurateur, it is really not that simple to follow all food trends and offer them on the menu. Some of them will pass by like a gust of wind, and others will be rooted in our Quebec culture. So, those that will stand out from the crowd and be highly prized by consumers will deserve their place on the menu. And this, for the simple and unique reason that they will attract new clientele. So, in the end, more profits.

 

Due to an intolerance, an allergy, the choice to eat healthier, to respect nature and animals, to discover various local products and to encourage companies from here or by mere curiosity, no matter the perspective behind what customers wants, one cannot ignore that vegan, gluten-free, allergen-free, organic and local products are niches increasingly more exploited by restaurateurs and food manufacturers...

 

These are trendy choices that are intensifying, and everyone is talking about them right now. In a market in full development and in such a competitive

environment as the restaurant industry, there’s no doubt you must follow the trend. On the menu of many restaurants or restaurant chains, catering menus, bakeries, pastries and others, we can see the logos of gluten-free, organic, etc. Even now when we proudly show the origin of the various local products used (cheese, meat, fruit, wine…) because consumers are very sensitive to this information and it is a great way to make our wide variety of Quebec products better known. Some specialize completely in one of these areas, others prefer to add some alternatives to the menu to satisfy the demand. Whatever the avenue, it is easier to offer these choices on the menu since these foods are now accessible, affordable and so delicious.

 

So, what are the objectives, solutions and benefits when one wants to get involved in this adventure:

• We must first understand the urgency of embarking on these various offers on the menu to satisfy this clientele and thus meet their specific requirements.
• As mentioned at the outset, diversifying one’s customers helps maximize profits. So, this is a point that weighs heavily in the balance.
• Varying your offer of traditional dishes strategically, from appetizer to dessert, to have many alternatives for all your customers.
• It is very important to produce an action plan to offer as many nutritious meals  as possible and for cases of intolerances and allergies pay close attention to cross-contamination. So, educate yourself and your staff well through training.
• Work with ingredients of choice and learn about the variety of products available in the HRI field. They will make it easier to prepare your meals. You will be surprised to see the magnitude of the products available to you, both for organic products as well as for vegan or gluten-free, etc. And local food is not lacking in Quebec.
• Finally, you must know how to communicate your new offers on your menu, website and in your advertising. Knowing the selling points to promote them is essential to make sure that they have the best possible impact to attract future customers to your restaurant. Otherwise, what good is it to go through all this trouble?

 

And, once again, it is thanks to you, dear restaurateurs, who allow these increasingly numerous customers to eat in your restaurant with peace of mind by offering them really what they want on the menu!