[PRESENTED BY RESTAURANTS CANADA]

Plant-based alternatives and paper straws are now some of Canada’s hottest dining trends, while cannabis-infused products are leading the charge for what’s next, according to Restaurants Canada’s 2019 Chef Survey.

Each year, Restaurants Canada asks chefs from across the country to identify the industry’s most popular menu items and cooking methods, and share their top picks of what’s trending now and coming up next in restaurants.

Top 10 Hot Trends

Craft beer/microbrews
Sous vide
House-made condiments/sauces
Plant-based burgers and sausages
Locally sourced foods (Locavore)
Paper straws
Food smoking
Charcuterie/house-cured meats
Sustainable seafood
Pickling

“Canada’s foodservice industry has spoken and thirst for locally brewed beer continues to be unquenchable,” said Shanna Munro, Restaurants Canada President and CEO. “Looking ahead, restaurants of the future will feature diverse, healthy, sustainable dining experiences.”

Here’s what Canadian chefs see coming to restaurants in the near future:

Top 10 Up & Comers

Cannabis/CBD-infused drinks
Cannabis/CBD-infused food
Half portions/smaller portions for smaller price
Food waste reduction/management (e.g. zero-waste cooking)
Protein-rich grains/seeds (e.g. hemp, chia, flax)
Ethnic/street food inspired appetizers (e.g. tempura, taquitos)
Unusual/uncommon herbs (e.g. lovage, papalo, lemon balm)
Drinkable desserts
Dessert flights/combos/platters
Vegetable/vegetarian appetizers + Culinary cocktails