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A Win with Lobster
Maine Lobster Marketing Collaborative & Evo Kitchen + Bar | Portland, Maine
BBQ Chicken Pizza, Reinvented
NKD Pizza | Based in New Orleans
Buffalo Takes Flight
Buffalo Wild Wings | based in Minneapolis
Butter Makes it Better
Black Angus | Based in Los Altos, Calif.
Educational Pop-Up
Stanford University | Palo Alto, Calif.
Crunchy and Creamy
Tupelo Honey | based in Asheville, N.C.
Custom Cookie
Baskin-Robbins | based in Canton, Mass.
Coming Up Roses
Hawkshead | South Haven, Mich.
Bagel and Lox, Upgraded
Union League Club | Chicago
Currying Flavor
Harraseeket Inn | Freeport, Maine
Bowling for Thai Flavors
BD’s Mongolian Grill | Based in Burnsville, Minn.
Campus Home Run
University of Massachusetts | Amherst, Mass.
Big-Flavor Vegetables
Lazy Dog Restaurant & Bar | based in Huntington Beach, Calif.
Nuts for Chorizo
California Walnut Board

current issue

latest takeaway

latest takeaway
From coast to coast, new restaurants provide clues to future menu direction. READ THE STORY
Fresh and profitable, juice and juice blends pack plenty of positives on a menu. READ THE STORY
Contemporary touches are creating renewed interest in Indian cuisine. READ THE STORY
A dozen of today’s most exciting fried foods. READ THE STORY
The modern steakhouse tailors its menu to today’s evolving consumer. READ THE STORY
It’s not an oxymoron—smart use of technology leads to better delivery of flavor. READ THE STORY
Shareable dessert trios, selections and flights offer mini adventures at the end of a meal. READ THE STORY
Key into the flavor preferences of the hugely influential younger generations. READ THE STORY
Look to regions like the Mediterranean, Southeast Asia and Latin America for flavor inspiration around veg-centric traditions. READ THE STORY
Whole-grain salads offer a healthful, natural platform for flavor innovation. READ THE STORY
Commodity boards help operators innovate around flavor-forward menu items. READ THE STORY
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Takeaways

Takeaways