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new food trend and often leads the country into new and innovative directions,” he says.
Toronto’s restaurant sector is extremely competitive, notes Scali. “There is a lot of great talent in Toronto right now,” he says. “And, there has always been and continues to be produce-oriented menus.
Rilett concurs many of Toronto’s food-
service trends require a reliance on the produce industry to supply products meeting the needs of restaurants and their customers. “House-made condiments/ sauces, dark leafy greens, locally sourced foods and imperfect/ugly produce are all food trends that will require restaurants to work with produce suppliers to obtain the right products to meet their needs,” he says.
L to r: Duarte Nunes, James Meshino, Dennis Edwards and John Russell of J.E. Russell
Bondi describes a trend in vegan cuisine as well. “Plant-based vegetarian restaurants have become really popular, with more slated to open this year,” he says. “More and more chefs are putting a focus on produce more than protein at traditional restau- rants. I think Planta has done a great job at creating elevated vegetarian dishes in a casual fine-dining setting.” pb
CPMA CONVENTION SUPPLEMENTPRODUCE BUSINESS / APRIL 2018 / 5