Over the past two years, industries across Canada have had to adapt in response to the COVID-19 pandemic. The foodservice industry is one of them—evolving to accommodate the ever-changing dining experience, while also balancing disruptions to supply chains, and shifts in customer behaviours and preferences.
More than ever, members of the foodservice industry are seeking ways to rebuild and ensure a sustainable future for their businesses. Our recently released 2022 Foodservice Trend Report offers information and inspiration to support the strength of the foodservice industry in Canada.1 As a trusted partner in the culinary community, we compiled a report of consumer trends and insights that are expected to shape the industry in 2022. Although change will remain a constant again this year, so will the versatility, profitability and simplicity of eggs.
Saving time and effort
Restaurants Canada reported that the number of foodservice job vacancies recently hit a record high, citing labour shortages as a top concern for foodservice operators.2 In response to condensed labour rosters across the industry, restaurants are downsizing and simplifying their menus. Doing so minimizes food preparation time, while also helping to alleviate the pressure on dwindling staff.
Eggs are a simple ingredient that can be prepared in minutes and added to any meal. Not only does the versatility of eggs lend itself well to streamlined menus, but eggs can also adapt to a fluctuating customer base. As customer preferences evolve, so do eggs. From khachapuri to quiche—eggs are delicious, stable in supply and produced locally in every region across Canada.
Diversifying Protein Choices
Increasingly, Canadians are looking to reduce their meat consumption. The rising popularity of meatless diets has been motivated by those seeking improved health and sustainable food choices.
Not only are eggs a source of high-quality protein and nutrition, they are also produced by farmers who are continuously improving the environmental footprint of their farms.3 Eggs are also classified as a low environmental impact protein by the World Resources Institute.4
It’s important to remember that not everyone who chooses a meatless menu option has given up meat entirely. Flexitarian or semi-vegetarian diets are on the rise in Canada,5 in particular among those in the younger demographic. Eggs can be used as part of an inclusive menu for all diets, lending themselves to a variety of dishes such as noodles, burritos, sandwiches and salads.
Eggs anytime and anywhere
An increased reliance on take-out food has been a trend of its own during the pandemic. For many in the foodservice industry, offering meals to go has been the only option—and this trend is expected to continue in 2022. The move to take-out food has also shifted eating preferences for many Canadians who are choosing now more than ever to eat outdoors.
In 2022, we expect to see Canadians sharing meals outdoors and in nature. Packable and snackable take-out options, and simple grab-and-go menus are great for picnics and socially distanced visits. Eggs are a perfect fit for all occasions—not only are they functional and portable, they also taste great hot or cold and are packed with protein.
In the rapidly changing landscape of the foodservice industry, simple, convenient, versatile menu options remain as important as ever. Foodservice and culinary leaders can rely on Canadian eggs to bring these food trends to life in their kitchens and for their customers to enjoy on the go. Download the 2022 Foodservice Trend Report to explore all seven trends set to shape the year or visit foodservice.eggs.ca for more resources and inspiration.