TAPPING THE TRENDS: Sliders, Spice and Small Indulgences. What’s on plate for 2008? 
by Lotte Andersson

With the start of every new year comes a time of reflection as well as an opportunity to forecast what might lie ahead. When it comes to food trends for 2008, there are a lot of exciting changes on the horizon. We’ve dusted off the crystal ball and narrowed down what we believe will be some of the top trends for 2008 impacting the foodservice industry, and how to interpret these trends to improve your business in the months and years to come. 

1. The Many Tastes of Italy
Defining Italian food is a difficult task. There are over 19 regions in Italy, each with its own unique and wondrous take on cuisine. Tuscany is known for its grilled meats and great wines, and in Sicily eggplant parmesan is a favourite. Sardinia is known for its rustic cooking and seafood, while the Parmigiano-Reggiano, Prosciutto Di Parma and Pasta Bolognese of Emilia-Romagna are unparalleled. For years, Italian inspired foods have always been popular with consumers, so it’s no surprise to see menus exploring the regional specialties of Italy’s provinces. 

2. More Cheese Please
From rustic artisan and farmstead domestic cheese to one-of-a-kind specialties from all over the world, cheese is everywhere these days, cooked into signature dishes and comfort foods like lasagna or macaroni and cheese. The trend of cheese served on its own as an appetizer or in lieu of dessert also continues to grow. Central Alberta boasts many specialty cheese boutiques providing great tasting artisan cheeses that are appearing on plates across the province.
Some additional developments to watch include: 
• Specialty cheeses for burgers such as regional cheddars 
(e.g. from Quebec or Vermont), boursin, pepper jack, and smoked
provolone
• Cheese tasting plates paired with specialty condiments like quince 
paste or chutney
• Goat cheese everything - from entrées to desserts

3. Mini-Mize Me 
Sometimes small is better. From little “slider” hamburgers, mini-desserts, and small plates, to tapas and soup shooters, the less-is-more concept is a trend that makes it easier and more fun for customers to sample and share. Small size means smaller prices, representing less of a risk for the customer to try something new or order “a little something extra for the table.” Tapas-style menus are popping up more and more in dining hot spots like downtown Vancouver and Victoria. Items such as bite-size burgers are very popular, topped with everything from basic pickle and tomato to blue cheese and bourbon caramelized onions.

4. Sandwich Sophistication 
Sandwiches have been a menu favourite forever. But just when you think you’ve exhausted all variations, something new seems to pop up such as: 
• Ethnic Sandwiches: Check out flavourful Vietnamese bun-style 
sandwiches with tangy Asian vegetables and chicken, or tramezzini,
the Italian panini’s lighter, crustless cousin - a favourite on wine-bar 
menus.
• Artisan Breads: From fruits and nuts to sourdough, breads have
become a significant part of sandwich artistry. Selecting a unique 
artisan bread can add another dimension to menu sandwich 
selections.
• Fancy Fillings: Cured meats, smoked fish, grilled ahi tuna, hand-
carved turkey and roast beef with upscale condiments and garnishes
like arugula and chipotle ketchup are catching on.

5. Niche Meats 
Wild game, grass-fed beef, heirloom pork, free-range chicken or wild boar ribs - when it comes to meat, it’s all about premium quality specialty meats that are not only raised more naturally, but also taste better, according to the chefs and operators that use them. Once the specialty of upscale restaurants, game meat like bison and elk have become mainstay items across Albertan menus - not only for a new taste experience, but also for a healthier lifestyle choice. The trend toward niche farming in provinces like Alberta will provide more local game and a variety of meats for many restaurant dishes.

6. Opposites Really Do Attract 
When it comes to creating signature menu items, contrast is where it’s at - not just in flavour, but also in texture, and even temperature. Often referred to as the yin-yang principle of recipe development, the concept includes pairing sweet with savoury, hot and cold, smooth against crispy, and sweet with spicy. For example, a sweet and savoury miso ginger sauce provides a tangy Asian flair to fish dishes, or adding chipotle to a chocolate sauce adds a surprisingly delicious kick to ice cream or chocolate desserts.This contrasting notion is quite easy to incorporate, keeps the customer’s palate more engaged, and often makes for a more memorable meal. 

7. Some Like it Hot 
With an increasing number of new immigrants bringing new and unique flavours to the Canadian culinary scene, there is sure to be an increase in adventurous flavour pairings. Ingredients such as wasabi and curries make for a wide variety of different flavour bursts. Smoky chipotle and ancho peppers, fiery Habaneros and newly discovered Sechuan buds (used for their tongue-numbing tingle in Southeast Asian salads) all provide interesting ways to spice up a menu. 

8. Affordable Indulgences 
Customers want to treat themselves without spending a fortune. The hospitality industry is exploring ways to provide consumers with a little luxury but with less impact on their wallets than splurging on a high end dinner at a five-star restaurant. Some examples include: 
• Merchandise sparingly-used upscale 
ingredients such as saffron in your soup or
truffle oil in a risotto. 
• Menu small portions of elegant items such
as oysters by the piece or after dinner 
truffles.

9. The Experience Economy 
When customers venture out, they’re looking beyond fulfilling basic needs. They are looking for a value-added experience to learn, grow, enrich, or be entertained. Adding aspects of do-it-yourself, like cooking at the table are becoming more popular. For example, customers can sear their own Kobe beef on a hot rock or enjoy having waiters serve different cuts of meat at the table at a Brazilian steak house (Churrascaria). Inviting customers to walk through your on-premise facilities (herb garden, wine cellar) will help enhance their desire to dine out. Look at ways to invest in your servers by teaching them how to educate customers about the foods you offer.

10. The Hunt for Authenticity
Fastcompany.com has pegged authenticity as the search for genuine experience and “real” brands - a powerful, enduring trend that’s been growing for decades. Today’s consumers are looking for authenticity and honesty, both as a remedy to the consequences of a fast-paced world, and as a way to expose themselves to other cultures and ideas. Ways to help embrace this trend include:
• Using more authentic food and ingredients 
such as ethnic items
• Pairing entrées with local seasonal vegetables
• Working with service staff to be sincere and 
genuine
The opportunities to excite customers with your offerings are endless. Tap into these exciting trends to keep them coming back for more.

Lotte Andersson is the Corporate Chef for Nestlé FoodServices in Canada.