Food and Restaurant Trends for 2017

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Food and Restaurant Trends for 2017While 2016 was defined by smoothie bowls, kale, veganism, and coconut everything, food and restaurant trends for 2017 are making a change for the exotic. Thanks to the rise in popularity of West Indian and Middle Eastern cuisines, people are getting more cravings for spicier and healthier food.

Eating Together

Whether you live alone or with your family, there’s something to be said about eating together in 2017. Restaurants are tapping into the need for shared plates and family-style menus to encourage the social dining experience. Instead of opting for the single protein, vegetable, and starch entrees, people want to order as many or as few options as possible and share them around with their friends and family.

Main Course Veggies

Meat and starch products have always been the main item on the menu while salads and vegetables shrink to the side of the plates. In 2017, restaurants will be incorporating the greens as the main dish instead of meat. People are getting more health-conscious and interesting in a good balance of fitness and diet—and restaurants don’t want to miss the opportunity to create the most colourful and delicious salad-oriented meals.

A Taste for Turmeric

Various forms of turmeric mixed into dishes are becoming more popular thanks to the spice’s anti-inflammatory properties, health benefits, antioxidants, and cancer-fighting agents. Turmeric has been used in Eastern medicine for centuries, and its bright yellow-orange colour makes it easy to spot in a meal.

Stress Relieving Adaptogens

Adaptogens are derived from herbs, mushrooms, and plants, and help rid the body of stress. These helpful herbal products are becoming more popular in smoothies, oatmeal, and juices, as they relieve stress, support the immune system, aid the digestive system, and encourage healthy blood circulation. So, look for more adaptogens like ginseng, eleuthero, rhodiola, reishi, and schisandra to be incorporated into dishes at restaurants this year.

Food Waste Awareness

Home cooks and restaurant chefs are becoming more conscious about the cost of food, and the amount of waste left behind. Chefs are recycling scraps, using more parts of the ingredients, and preserving or freezing any wasted parts before composting.

Create New Dishes with MVR Cash and Carry

While these delicious trends are making your mouth water, MVR Cash and Carry has already stocked up on the best foods and ingredients so that restaurant chefs can make one-of-a-kind dishes for their patrons. We have a huge variety of fresh produce every day (seasonal, exotic, packed in small bags and large boxes) for everyone’s convenience, a whole aisle with spices from all over the world from brands such as King of Spice, Club House and more, as well as sports drinks and water to quench anyone’s thirst.

What makes MVR Cash and Carry the best wholesale supplier for your restaurant owners looking to try out some 2017’s biggest trends is that it’s not open to the public. Our membership is reserved exclusively for business owners, and we have tailored our inventory to meet all of your professional needs. We offer unbeatable prices from top brands. Come by our Toronto warehouse store at any point from 7:00 a.m. to 4:00 p.m. and pick out the best brands for your business. If you have special requests or specific needs, feel free to contact us or look for any of our managers (or even the owner) on the floor and we will be happy to do our best to satisfy your needs!