Flavor Trends, Strategies and Solutions for Menu Development

Author: Robin Schempp

10 Cocktail Micro Trends

Best of FlavorTop 10 Trends PHOTO CREDIT: nocredit In the big, fresh, juicy world of cocktails, trends can be as fleeting as a shot of Fernet-Branca or as long-lived as a well-made Martinez cocktail. Operators can choose to jump in or stand by. In this issue, we report on macro trends spilling out of the shakers of cocktail destinations, industry events and cocktail experts. But burgeoning micro trends, like these, also challenge us to find room on our menus. 1. VODKA Not long ago, serious cocktail bars were quick to snub this once-coveted spirit. The less pretentious people-first movement...

Read More

India Emerging Contemporary touches are creating renewed interest in Indian cuisine

Best of FlavorTop 10 Trends Indian cuisine answers today’s call for shareable, social, customizable dining experiences. PHOTO CREDIT: nocredit Indian cuisine answers today’s call for shareable, social, customizable dining experiences. Seventeen years ago, venerated gourmand and The New York Times reviewer Ruth Reichl began her review: “Really good restaurants are love or hate propositions.” The subject of her review was the newest in Danny Meyer’s budding Union Square Hospitality Group empire and his only non-American themed location: Tabla—a “contemporary Indian” restaurant. No wonder. On the one hand, Indian food has all of the things we crave: bold, spicy, exotic....

Read More

2015’s Biggest Cocktail Trends Forward-thinking trends define today’s cocktails

Best of FlavorTop 10 Trends The more whimsy the better in today’s cocktails. From left: Bringing back Tiki at the Regent Cocktail Club in Montauk, N.Y.; clever watermelon-grapefruit tequila shooters deliver flavor with fun; modernized slushies include this iced Rob Roy.PHOTO CREDIT: nocredit The more whimsy the better in today’s cocktails, like these clever watermelon-grapefruit tequila shooters, delivering flavor with fun. Drinking, dappling and dipping into a range of industry events and conferences like The Flavor Experience and Manhattan Cocktail Classic reveal the influencers and the top trends that motivate the direction of next year’s menus. Tales of the...

Read More

Taking Root You don’t need to dig deep for new inspiration with root vegetables

Best of FlavorTop 10 Trends Chef Paul Qui of Qui and East Side King in Austin, Texas, elevates the humble turnip with soy sauce, uni powder and a tamari butter glaze.PHOTO CREDIT: nocredit Chef Paul Qui of Qui and East Side King in Austin, Texas, elevates the humble turnip with soy sauce, uni powder and a tamari butter glaze. With produce informing so much of today’s menu inspirations, storage crops like root vegetables have become intriguing. As we plan our menus in early autumn, last spring’s root fatigue has given way to enthusiasm for a new crop of colorful...

Read More