Here at Flavor & The Menu, “flavor” means so much more than “taste.” Flavor is the thought process and talent behind taste; it’s the mastermind driving a positive eating experience.
The evolution of flavor is what transformed the restaurant industry over the dynamic past two decades, and it’s what will continue to define foodservice going forward.
In the foodservice world, flavor is the expression of art. Flavor is what creates an emotional connection and resonance among customers. It’s what drives repeat business for foodservice operators. Flavor is your concept’s DNA, your culinary signature. And flavor is a restaurant’s pathway to differentiation.
Essentially, flavor has become currency in foodservice. In an era in which dining out is such a cultural norm, attention to flavor is a critical factor in today’s value proposition. Creating a menu-development mindset around flavor has become an imperative. For no other aspect of a foodservice operation has the power to convey passion, uniqueness and culinary connectedness among consumers.
Our new weekly “Flavor According To” column will be a platform for unique perspectives on flavor, including those from foodservice professionals. We look forward to sharing these interpretations of flavor with you.