Flavor Trends, Strategies and Solutions for Menu Development

Author: Maeve Webster

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: nocredit 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...

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Crafting Sodas Carbonated nonalcoholic beverages continue to bubble up new opportunities

Best of FlavorTop 10 Trends BUILDING BLOCKS OF SODA: Six components of carbonated beveragesPHOTO CREDIT: nocredit American menus are in the midst of a revolution. Flavor innovation is at an all-time high, as operators leverage inspiration from historical menus and far-flung world cuisines. But perhaps the most exciting and innovative part of the menu is the nonalcoholic beverage category. In the past, patrons may have noticed virtually no difference from one restaurant to another when it came to nonalcoholic beverages. Now, customers have a dizzying array of choices from craft and housemade to international options. One of the biggest...

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