Flavor Trends, Strategies and Solutions for Menu Development

Category: Concept Trends

LATEST STORIES

1.Deep Impact

Flavor has always been an imperative on menus, but today the expectations are higher than ever. Chefs are outdoing themselves, raising the bar with creative flavor combinations. Access to the global pantry, along with a joyful experimentation in mash-ups, is raising expectations while making flavor possibilities endless. Here are some menu builds that showcase creative components that pack a significant flavor punch.

3.In a Pickle

A pickled element introduces bright, beautiful acidity, along with a pleasing crunch and colorful pop. Everything is fair game when it comes to garnishing a sandwich with a pickled ingredient.

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INSIGHTS

Flavor According To | Insights

What Flavor Means to Me

BY Maira Morales | Oct 25, 2016
It's an art where all five senses take place as one

Flavor According To | Insights

Moments of Flavor

BY Nick Philp | Sep 25, 2016
Achieving a remarkable flavor experience

Flavor According To | Insights

Flavor-First Approach

BY Rob Corliss | Sep 15, 2016
When we strip every conversation away from our food experiences, it all comes down to Flavor.

Flavor According To | Insights

What is Flavor?

BY Mike Buononato | Sep 6, 2016
When we strip every conversation away from our food experiences, it all comes down to Flavor.

MOST POPULAR

RECIPES

Bacon, Maine Lobster and Tomato Sliders
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.

FROM OUR FRIENDS

Bowl builds are a powerhouse on menus today, and play well in a number of dayparts. Here are three ways to bean up your bowls, using plant-based ingredients to carry big flavors, satisfy hunger and provide nutrient-rich foods.

Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

Vibrant color dinnerware options from Libbey® help your one-of-a-kind plating ideas take flight, creating new looks to complement your venue’s unique character. Serve up an experience that is funky, eclectic or adventurous – and always memorable.

For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.

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