Flavor Trends, Strategies and Solutions for Menu Development

Author: Gerry Ludwig

Trend Tracking at the Source: Part 2 Visits to the country’s newest restaurants provide a street-level perspective on emerging menu opportunities

Best of FlavorTop 10 Trends Clockwise from top left: Vegan Carolina “pork” barbecue using green jackfruit; chawanmushi egg custard at Cassia in Santa Monica, Calif.; LocoL’s cheeseburger with Jack-scallion relish and “awesome sauce,” and assorted paratha “tacos” from Goa Taco.PHOTO CREDIT: This is the second installment of my report on the flavor and ingredient trends that currently present the greatest opportunity for sales building and menu differentiation, based on the most recent round of live research my team has conducted in New York City, Los Angeles and Chicago. In this installment, I share with you further research on the...

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From South Carolina to South America A look at the evolution of the cuisines of Europe and the Americas, through the eyes of innovating chefs.

Best of FlavorTop 10 Trends Chefs (from left): Virgilio Martinez of Lima, Peru; Tanya Holland of Oakland, Calif.; Stuart Brioza of San Francisco.PHOTO CREDIT: “I am done with farmers’ markets. The farmers are all offering the same stuff, and all of the chefs are buying the same stuff.” This provocative remark from San Francisco-based chef Mark Liberman typified the restless creative energy shown by the presenting chefs at the most recent Worlds of Flavor conference held this past April at The Culinary Institute of America, Greystone, Calif. Entitled “On Fire: Culture, Passion and Invention,” the conference featured a host...

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