Flavor Trends, Strategies and Solutions for Menu Development

Category: Top 10 Trends

LATEST STORIES

1.Migas Makes Moves

Chefs are spinning this breakfast dish into new takes on breakfast fare. The opportunity on American menus sees influences from both Mexican and Tex-Mex versions. Each stars a craveable base of crunchy-fried tortilla strips topped with scrambled eggs.

2.Warming Up Winter

Nothing warms the cockles like a hot buttered rum, Irish coffee or mulled wine. As the temperatures drop, opportunities arise to upgrade the classics, employing on-trend flavor and formatting touches. Here are eight versions that turn up the heat on cold-weather classics.

3.Soup Season

There’s no beating soup’s comfort-food credibility. It’s also a menu workhorse, adapting beautifully to seasonality and trending flavors and ingredients. With its fantastic profit potential, it’s worth exploring how to up your soup game, tapping into the plant-forward trend in rich, satisfying ways. Here are building blocks to develop a modern, plant-forward soup.

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INSIGHTS

2018 November-December | Chef's Notes | Flavor According To | Insights

Flavor Trifecta: Aron Habiger

BY Aron Habiger | Oct 30, 2018
Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

2018 November-December | Chef's Notes | Flavor According To | Ingredients | Insights

Flavor Playlist: Estevan Jimenez

BY Estevan Jimenez | Oct 30, 2018
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.

Chef's Notes | Digital-only content | Flavor According To | Insights | Menu Matters

Flavor at Work: Paul Adams

BY Paul Adams | Jul 25, 2018
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

Chef's Notes | Digital-only content | Flavor According To | Insights | Menu Matters

Flavor at Work: Jay Perry

BY Jay Perry | Jul 12, 2018
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

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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

Amid the real concern of rising prices in an ever-changing landscape of labor, transportation, food costs and tariffs, flavor should remain every restaurant operator’s top priority.

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.

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.

Garner Foods donated $20,000 to hunger charities during the Texas Pete® Kitchen Hero Cook-Off.

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