Flavor Trends, Strategies and Solutions for Menu Development

Menu Trends

Eyeing the Future

As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year

Flavor Makers

Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways

Pasta’s Next Move

Five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.





1.Planting 12 Ideas

The veg-centric movement built the road that led to a world of stunning innovation in vegetable cookery. Here are 12 ways into the trend, all serving up creativity and craveability with every delicious forkful.

2.Down to Earth

A case study of King + Duke’s foray into veg-forward flavors. Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. “I wanted to put something on the menu that was veg-forward and still craveable—no trade down for our guests.” He developed the Hearth Baked Lasagna and a “blended burger” special on King + Duke’s lunch menu, combining ground beef and mushrooms in a way that doesn’t diminish the burger’s beefy promise.


2.Ramen Phenomenon

At its core, ramen boasts a deep, savory broth, well-placed toppings and chewy, delicate noodles. Authentic replication used to be the order of the day, but now creative interpretations of ramen are taking hold—as long as the promise of flavor complexity, comfort and a touch of adventure remain intact.



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.



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.
CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.


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