Flavor Trends, Strategies and Solutions for Menu Development

November-December 2017

Magazine > November-December 2017

Nov-Dec 2017 Flavor cover

 

On the menu this issue: condiments make the menu, 12 breakfast trends, Lent on the menu, fried bar bites, burger builds and cocktail trends – and much more.

There’s also a strategic look at how the entertainment sector is upping the game on fun food, and ways to serve up signature dishes using adaptation, interpretation and reinvention.

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Stories in this Issue