As the sun brightens our days, Canadians are drawn to patios, ready for the quintessential summer dining experience.
Discover the season’s essentials in this catalogue, featuring unique insights and exciting menu suggestions designed for patio dining. From crisp, cool salads to mouth-watering grilled delights, our dedicated team of culinary experts has meticulously curated dishes that embody the spirit of the Canadian summer, promising a memorable dining experience for your guests.
Please check complete product specifications with your Sales Representative. All products in this catalogue can be purchased through Sysco. Please check with your Sysco Sales Representative for local availability.
Meet The Team
Our team of in-house Culinary Specialists taste, test, and experiment with a wide range of new products across our extensive portfolio. They come up with clever ways to use prepared and labour-saving products, jazzing them up easily to make an impact on the menu. Their industry knowledge is exceptional, making them a fantastic resource for you, our customers.
Chef Chris Causer Chef David Pyper
Chef Brent Durec
Chef Peter Ecker
Chef Kent MacDonald
Chef Marina Livingston
Chef Michael Brown
Chef Scott Rhynard
Chef Scott Doust
Chef Robin Prasad
Chef Sébastien Harrison Cloutier
Chef Kyle Brandt
Chef Jacob Lubaczewski
Chef Tony Marzo
Nibble
On This
TRENDS AND IDEAS TO BOOST YOUR FOOD BUSINESS
5 Tips for Peak Patio Season
As the 2025 summer patio season approaches, operators are eagerly anticipating a wave of enthusiastic diners eager to enjoy patio dining experiences and discover exciting new culinary offerings. Embracing foodservice trends, experimenting with new dishes, and offering familiar yet exciting options will empower restaurants to stand out and cater to the evolving needs of their patrons, ensuring a vibrant and rewarding dining experience for all.
Here are five tips to help you captivate and differentiate your patio offerings.
1
Sustainability: Cooking Smarter, Not Harder
Sustainability has shifted from trend to necessity. Here are simple ways to take sustainability from the kitchen to the customer:
• Offer eco-friendly packaging, utensils, and agave straws.
• Get creative with root-to-stem cooking, using every part of your ingredients, from vegetable trimmings to sauces.
2
Herbal Refreshment
Reflect the growing trend of herbal and floral flavours in your beverage menu. Introduce drinks infused with lavender or mint, offering a refreshing twist that complements your spicy and savoury dishes, perfect for cooling
Grab-and-Go Goes Gourmet
As mini-vacations and remote work continue to trend, consumers want gourmet on the go. Whether you’re serving resorts, Airbnbs, or cafés, focus on snackable, chef-driven options that cater to the flexible lifestyle of today’s travelers.
Shrimp Sensations
Leverage the ever-popular shrimp trend by featuring it prominently across your menu. Incorporate shrimp into various dishes from starters to mains, experimenting with flavours from different cuisines to appeal to a broad customer base.
Dial Up Bold & Ethnic Flavours
This summer will bring the heat with fire-based techniques, umami-packed ingredients, and bold spice blends. Brands like Sysco Imperial and McCormick offer time-saving blends that pack serious flavour. With labour shortages and rising costs, it’s smart to grab a blend that’s almost there, then add your own spin. Whether you’re working with global flavours or regional favourites, these brands have nailed the trends so you can focus on making them yours.
Summer Sips: Light
Chef Scott Rhynard
Culinary Specialist, Saskatchewan
Chef Peter Ecker
Culinary Specialist, Manitoba
Jamaican Mocktail p.34
Perfectly refreshing after a spicy appetizer, this Jamaican mocktail is not only a delightful profit generator but also incredibly easy for serving staff to prepare—no bartender needed!
Within restaurant originals/mocktails, specialty syrups used in these alcohol-free beverages included fruity flavours such as honeydew, cranberry and cherry. (TECHNOMIC)
Chef David Pyper
5222324
Bubly Water Sparkling Lime
Culinary Specialist, Ontario p.34
Watermelon Breezer
This mocktail is perfect for sipping on a sunny patio, offering a delightful blend of sweet watermelon and zesty lime with a sparkling energy packed twist.
1304575
Watermelon Whole Fresh Seedless
Chef Brent Durec
Culinary Specialist, British Columbia
Sparkling Ginger Lemonade
For a consistently delicious taste with less prep and labour, use Sysco’s ultrapremium lemonade juice. This allows you to skip the time-consuming process of juicing lemons, simplifying beverage preparation significantly.
A key trend in all non-alcoholic beverages herbal and floral flavours are also seeping into the refresher space. Lavender and mint lead the charge. (DATASSENTIAL)
Fresh Ginger Root Fresh
Imperial Fresh Mint Fresh Herb
Chef Scott Doust
Culinary Specialist, British Columbia
Lavender Blackberry Lemonade
For optimal flavour, prepare the Lavender Blackberry Lemonade the night before. This allows the flavours to fully blend. Use frozen blackberries as a garnish—they not only add a touch of elegance but also keep the drink refreshingly cold.
8846065
Sysco Classic Blackberry IQF
Patio Picks: Perfect for Sharing
Chef Marina Livingston Culinary Specialist, Ontario
Dill Pickle Ranch Fried Shrimp
p.35
A summer shareable that will be quick and easy for the kitchen to prepare is breaded shrimp with a trendy dip. Dill pickle is all the rage, and its flavour profiles pair amazingly with fried seafood. For a garnish that adds a nice zest to the dish, throw a half or quarter lemon on the grill.
TO SHOP THE INGREDIENTS
Chef Scott Doust
While it’s no surprise that fries are the most preferred side served with burgers, onion rings, chips, tater tots, and pickles hold their own and have high appeal with over half of consumers. Millennials are more likely to want healthier sides – pickles, sweet potato fries, green salad, fresh fruit –with their burgers. (DATASSENTIAL)
Culinary Specialist, BC
Sweet Potato Waffle Fries with Poblano Avocado Ranch Dip
Enhance your sweet potato waffle fries by sprinkling them with freshly chopped parsley for a vibrant touch.
Simplify your spring roll service with our sweet and spicy mango habanero tossed spring rolls. Serve them ready to eat on a plate—no dipping cups needed for a clean, mess-free dining experience.
7314556
Jade Mountain Spring Roll Chicken Mini
Chef Jacob Lubaczewski
Culinary
Specialist, Nova Scotia
Fried Button Bones
p.36
Toast some sesame seeds for garnish and extra flavour.
After thawing the button bones, rinse under cold water to help separate into individual pieces as they are frozen all together.
5796891
Diana Sauce Honey
Garlic BBQ
Chef Michael Brown
Culinary Specialist, Alberta
Plant-Based Lemon Grass Chili Chicken with Crispy Wonton Chips p.36
“ “
Pan-fried and tossed in sweet chili sauce with cool, refreshing cucumber pieces and crispy wonton chips, this colourful dish is quick to prepare and a real crowd-pleaser. Pan-frying the lemongrass chicken gives it a nice caramelization on the edges.
Organic, plant-based and lactose-free topped the list of healthy claims at Limited Service Restaurants (LSRs) breakfast, spotlighting a continued trend toward more health-minded and environmentally conscious menus. (TECHNOMICS)
with Vibrant Salads Savour the Season
Chef Scott Rhynard Culinary Specialist, Saskatchewan
Mediterranean Mezze Chop Salad 7259895
A vibrant mix of fresh cucumbers, creamy feta, and kalamata olives, all tossed in a tangy lemon herb vinaigrette with crispy pita chips for the perfect crunch. Light, zesty, and bursting with Mediterranean flavour, it’s an escape in every bite.
TO SHOP THE INGREDIENTS
Chef Kyle Brandt
Culinary Specialist, Ontario
5564707
Sysco Classic Crouton Homestyle Seasoned
Grilled Watermelon Panzanella Salad p.36
This dish features grilled watermelon slices alongside crisp cucumbers, a variety of tomatoes, and creamy feta cheese.
Tossed with homestyle croutons and dressed in a house-made herb vinaigrette, this salad offers a refreshing mix of textures and flavours that’s perfect for any summer patio menu.
Grilling watermelon caramelizes the melon’s sweetness and gives it a subtle, smoky flavour.
Chef Jacob Lubaczewski
Culinary Specialist, Nova Scotia
Whipped Feta & Ricotta Beet Salad p.37
Puree equal parts feta and ricotta and make a nice big well in centre of plate to build your salad inside.
Saputo Foods Ltd
Cheese Ricotta
Chef Brent Durec
Culinary Specialist, BC p.37
Antipasto Salad
Including a mix of fresh Sysco-branded herbs and top-quality preserved items makes this salad simple to prepare, with consistent pricing. The addition of creamy burrata and the crunch of Canadian hard bite chips enhance the texture and flavour.
Miss Vickies Chip Potato
Sea Salt & Malt Vinegar
Culinary
Local Mixed Green Salad Chef Robin Prasad
Specialist, Ontario
3483773
Sysco Imperial Cheese Feta Crumbled Hard
These days, anything made in Canada is highly valued. This salad features four out of six local ingredients, making it not only a showcase of Canadian produce but also incredibly easy to prepare with no prep time required.
2522050
Sysco Classic Corn Peaches & Cream
Portico Classic Shrimp Butterfly
Breaded Coconut 21-25 ct.
TO SHOP THE INGREDIENTS
Chef Kent MacDonald
Culinary Specialist, New Brunswick
Coconut Shrimp Salad p.37
“Sweet and savoury unite in this fresh, vibrant dish. The lemon and honey enhance the coconut, ensuring a consistently high-quality seafood experience with minimal prep time. Additionally, the dried fruit can be replaced with seasonal options like fresh nectarines or candied pecans.
“
5577477
Sysco Classic Apricot Dried
#1 Trend: Tropical Vibes
Give patrons the ultimate tropical flavour experience in your own restaurant, fueled by warm-weather ingredients and cuisines that deliver on the promise of island vibes.
(The McCormick Flavour Forecast 25th Edition)
Tandoori-Style Fish Bowl p.38
Flavours of India continue to grow across the country. This dish allows operators to offer guests a bold, fresh, and simply prepared experience. Greek yogurt and tandoori, complemented with coriander chutney, elevate the crispy haddock bowl to another level while still allowing the crunchy vegetables and chickpeas to shine.
“
This would also make a great handheld offering.
TO SHOP THE INGREDIENTS
7316472 Portico Imperial
Haddock Battered Strip 2 oz.
Flavourful Toppings for Every Salad
Imperial Dressing
Maple 7321778 Sysco Imperial Dressing
Pickle Ranch
Flatbread Flavours
Chef Sébastien Harrison Cloutier
Culinary Specialist, Québec
Grilled Flatbread with Caramelized Honey Grapefruit and Ricotta 8518037
This enticing dish features grilled flatbread topped with sweet caramelized honey grapefruit, creamy ricotta, and a drizzle of fresh thyme and rosemary oil, complemented by shredded radicchio.
Grilling the flatbread is an efficient way to quickly serve this dish. With just three steps, it moves swiftly from kitchen to table.
Lettuce Radicchio
ELEVATE WITH UNIQUE CARRIERS
: Standard bread won’t always command premium prices, but introducing unique carriers can. Try herb-infused waffles, flatbreads, and burrito rolls to add distinct flavours and textures that set your sandwiches apart. These carriers allow operators to justify higher price points and boost profitability without sacrificing appeal. With nearly 40% of diners willing to spend extra on premium ingredients (Restaurant Business Online), sandwiches present a golden opportunity for operators to boost margins through creative, high-quality offerings.
TO SHOP THE INGREDIENTS
Chef David Pyper
Culinary Specialist, Ontario
Hot Honey Grilled Peach & Burrata Flatbread
Hot Honey Grilled Peach & Burrata Flatbread combines juicy grilled peaches, creamy burrata, peppery arugula, fresh basil, and gooey mozzarella on a flatbread.
Candied pecans add crunch and sweetness, while hot honey provides a gentle kick, balanced by a tangy balsamic glaze. This visually appealing dish offers a delicious mix of flavours, perfect for lunch or appetizers, and it’s shareable!
7710058
Sysco Classic Pecan
Half Glazed Spicy p.38
All Patio Season Sandwiches That Shine
When margins are tight, sandwiches remain a go-to meal for customers. Making up 62.3% of Canadian restaurant offerings (Datassential), they’re a proven powerhouse that deliver strong margins even as food costs rise. From classic grilled cheese to innovative creations, sandwiches consistently hit the sweet spot: value for guests, flexibility for your kitchen, and stable profits for your bottom line. When diners tighten their belts, sandwiches keep them coming back — and keep your margins healthy.
Chef Robin Prasad
Culinary Specialist, Ontario
A timeless classic that works on any patio with cost savings included by using a tissue end strip and utility mushrooms.
Culinary Specialist, BC
Porchetta Sandwich with Provolone, Muffuletta, Arugula & Pesto Aioli p.39
Thinly shave the porchetta and heat it in a pan or in the oven to take this classic to the next level.
Block & Barrel Imperial Cheese
Arrezzio Classic Sauce
Chef Jacob Lubaczewski
Culinary Specialist, Nova Scotia
Vegan/Vegetarian-based Buffalo
Chicken Strip Hoagie p.39
After frying, generously coat the plant-based chicken strips in hot sauce and serve them alongside pickle spears. Offer an option to add sliced cheese for those preferring a vegetarian version. 5144205
Sysco Classic Sauce Wing Hot
McCain Pickle Spear Dill Breaded
TO SHOP THE INGREDIENTS
Curried Chick Pea Panini Sando p.39
Filling yet light, great for sitting on the patio. This can be used as a sandwich, canape, wrap or just as salad topper.
After years of contraction, lunch menu sizes have grown over the last two years. As consumers seek more midday options, lunch presents an opportunity to stand out and capture demand. (DATASSENTIAL)
Chef Kyle Brandt
Culinary Specialist, Ontario
Jerk Chicken & Mango Ciabatta p.40
TO SHOP THE INGREDIENTS
Our Heavy-Duty Mayonnaise is perfect for adding extra ingredients to while still maintaining its integrity.
Sysco Classic Mayonnaise Extra Heavy Duty
Bun Ciabatta Square Sliced
TO SHOP THE INGREDIENTS
Sysco Imperial Sauce
Chef Robin Prasad
Culinary Specialist, Ontario p.40
Shrimp Bao
Easy to execute dish that lends itself to high volume and savings on labour. 0091132
Sweet & Sour
Chef
Marina Livingston Culinary Specialist, Ontario
Crispy Fish Tacos p.40
Ideal for summer patio dining, enhance your crispy fish tacos by tossing shredded cabbage in one of the innovative fusion-flavoured dressings. Top the crispy cod with this vibrant mix, and garnish with mint and cilantro for a burst of fresh, summery flavour.
7316471
Portico Cod Battered Blue Cod Pub 2-3 oz.
Sauces, such as smoky barbecue, chile and cheese, grew on menus, being utilized in a variety of dishes such as burgers, tacos and pasta. (TECHNOMIC)
Handheld tacos are always popular, this crispy battered cod taco has the heat from the wing sauce and the coolness of the dill pickle ranch slaw, topped with micro greens for the finishing touch to an awesome meal.
Hot Cod Taco with Refreshing Dill Pickle Ranch Slaw p.40
Chef Michael Brown Culinary Specialist, Alberta 7316479
Portico Cod Battered Pub 2-3 oz.
Summer Fresh Dip Tomato Bruschetta
Sweet Summer Delights
Chef Peter Ecker Culinary Specialist, Manitoba
Canadian Maple Cookie Waffle with real maple syrup and Central Smith French Vanilla Ice Cream
Canadians love their sweets, and this waffle is a warm, sweet treat that’s perfect for any dessert lover.
Enhance the dish by crushing extra cookies to use as a topping. Warm the maple syrup for drizzling, and pre-scoop the ice cream for efficient service. This way, staff won’t need to scoop during service, streamlining the dessert preparation.
Chef David Pyper
Culinary Specialist, Ontario
Farmer’s Maple Berry Parfait
Layers of fresh seasonal berries, creamy mascarpone, and crunchy granola, creating a delightful and light dessert perfect for a warm evening.
Churro Fries Poutine Dessert with Mini Marshmallows
These pre-fried churro fries are fun to eat and when topped with chocolate sauce, ice cream and marshmallows. They are a sweet variation of a poutine, quick to prepare and great for sharing, an easy upsell for the patio season.
SPICY SUNSET PALOMA
• 7229974 Imperial McCormick Spice Chili Powder
• 3865292 Sysco Natural Juice Lemonade Ready To Use
• Salt Sea Fine
• Grapefruit Ruby Red Fresh
• Syrup Ginger Concentrate Flavour
SPARKLING GINGER LEMONADE
• 3865292 Sysco Natural Juice Lemonade Ready To Use
• 4063954 Sysco Classic Honey Pure Golden Liquid
• Imperial Fresh Mint Fresh Herb
• Imperial Fresh Lemon Fresh
• Club Soda
• Ginger Root Fresh
• Water Flat Cap Diamond Bottle Reverse OS
JAMAICAN MOCKTAIL
• 5444332 Bubly Water Sparkling Lime
• Milk Coconut Barista
• Juice Pineapple
• Syrup Grenadine
LAVENDER BLACKBERRY LEMONADE
• 8846065 Sysco Classic Blackberry IQF
WATERMELON BREEZER
• 7131355 Earth Plus Cup Plastic Clear RPET 12-14 oz.
• 7293609 Red Bull Drink Energy Red Watermelon
• 3865292 Sysco Natural Juice Lemonade Ready To Use
• Imperial Fresh Lime Fresh
• Imperial Fresh Melon Watermelon Seedless Fresh
• Imperial Fresh Mint Fresh Herb
• Syrup Simple
• Ice Cube Purified
• 3865292 Sysco Natural Juice Lemonade Ready To Use
• Syrup Blackberry PET
• Syrup Flavour Lavender
BUTTER CURRY POUTINE
• 5571666 Sysco Reliant Potato Fry
3/8 Battered Straight Cut
• 1436557 Richardson Sauce
Butter Chicken
• 5280340 Block & Barrel Cheese
Curd Portion
• Green Onion Iceless Fresh
• Cilantro Clean Washed Fresh Herb
• Lime Fresh
• Sour Cream Regular
SWEET POTATO WAFFLE FRIES
• 0721060 McCain Potato Fry
Sweet Waffle Cut
• Imperial Fresh Parsley Italian Washed Trimmed Iceless
