Flavor Trends, Strategies and Solutions for Menu Development

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“Flavor According To…” Introduction Follow our new weekly column for unique perspectives on flavor


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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.

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About The Author

Cathy Nash Holley

Cathy Nash Holley has been publisher and editor-in-chief of Flavor & The Menu magazine since it began nearly 18 years ago. Cathy started her publishing career with Diversified Business Communications, where she worked as an editor for Seafood Business and National Fisherman magazines. In 1998, she joined Media Unlimited Inc., to develop Flavor & The Menu, taking over as owner in 2013. In addition to overseeing the magazine, Cathy gives presentations on flavor trends at industry events, and also serves as President of the International Foodservice Editorial Council. Cathy hails from the Oregon Coast, but for the last 20+ years has lived in Maine with her husband Lex and teenage twins. She enjoys travelling, hikes with her dog Freeda and downtime with the family, and good food or drink, especially anything with Mexican flavor profiles and a cocktail with either Mezcal or St-Germain.