Flavor Trends, Strategies and Solutions for Menu Development

Category: 10 Flavor Upgrades

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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

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.
Hand-made Idaho® Potato dough is formed, boiled and browned with a savory wild mushroom melange.

FROM OUR FRIENDS

Charlie Baggs's talks about his NRA 2018 Show roadmap and what trends he foresees for 2018

Prepared in house at Halifax in Hoboken, N.J., this seacuterie platter comes with maple- smoked wild salmon, smoked rainbow trout, smoked mussels, smoked pollock rillettes and marinated seafood salad.

Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes in this video, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.

This pillowy soft charred Indian flatbread stars Greek yogurt

Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread

Trending tastes created by Kathy Casey: Chia Oats with coconut milk, honey and blueberries, served at Dish D’Lish® in Seattle; and a Japanese whiskey cocktail with spiced ginger syrup, Aperol, yuzu and fresh lemon.

Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.

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FF: Top 10 Trend - Fun Cocktails - t.co/IWks83hfVy

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The Conference You Won’t Want to Miss - t.co/7z4BV8r1bE

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FF: Top 10 Trend - Seacuterie - t.co/py58Aznm7Z