Flavor Trends, Strategies and Solutions for Menu Development

Author: Maeve Webster

Carrot Craze New ways to showcase carrots are turning this everyday ingredient into a signature menu item

Veg-centric, root-to-stem, as well as an overall greater attention paid to produce, are all propelling carrots from workhorse to star status.PHOTO CREDIT: Carrots are being catapulted into trend-leader position. And that’s despite the fact that carrots have not seen the explosive growth or media coverage enjoyed by kale. But their potential for stardom is evident across foodservice. What makes carrots interesting, for those of us who track this type of thing, is their near ubiquity on menus. As all chefs know, carrots lie at the heart of many classic applications and processes, including the scratch production of stocks. Frequently,...

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Grain Salads Whole-grain salads offer a healthful, natural platform for flavor innovation

The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.

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Hooked on Sandwiches Easy upgrades turn the standard fish sandwich into the exceptional

Best of FlavorTop 10 Trends Although fish sandwiches are more prominent during Lent, these sandwiches can translate into year-round opportunities for operators.PHOTO CREDIT: Although fish sandwiches are more prominent during Lent, these sandwiches can translate into year-round opportunities for operators. When entrepreneur Lou Groen invented a sandwich featuring a fried, breaded fish fillet in a steamed bun, history was made and the Filet-O-Fish was born. And while the Filet-O-Fish and its many incarnations may be what many American consumers are most familiar with, today’s diner is looking for flavor innovation in even the most familiar places. As the Lenten...

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