Flavor Trends, Strategies and Solutions for Menu Development

Menu Trends

MENU TRENDS | PROTEIN

Making Protein Count

BY CINDY HAN | SEPT !, 2016

The shifting plate makeup is putting a renewed emphasis on quality protein with flavor at the forefront.

MENU TRENDS | GLOBAL

Umami On Top

BY MAEVE WEBSTER | SEPT 1, 2016

Chefs are exploring the menu potential of Japanese furikake and togarashi, two high-impact finishes.

MENU TRENDS | PROTEIN

Third Wave Burgers

BY JOAN LANG | JULY 1, 2016

The definition of “burger” keeps expanding into fascinating new territory.

BEVERAGE

INGREDIENTS

PROTEIN

2.Omelette, Oh My!

Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”

PRODUCE

2.Hummus and Beyond

With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.

GLOBAL

DESSERT

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.

GALLERY

FROM OUR FRIENDS

The Pumpkin Blossom Quesadilla from Akhtar Nawab at Alta Calidad reimagines the quesadilla, making it crisper and cleaner
Hispanic-style cheeses from California tap into the continuing popularity of Latin cuisine on menus today. Chefs are showcasing creativity by leveraging Hispanic ingredients in craveable, delicious dishes.
Fresh purées can wow even the most discerning palates. Fruit purées, zests and blends help chefs add precisely the right flavor to a curried ginger peach sauce, instantly transforming Moroccan chicken brochettes into a menu best-seller.
Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes
Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018

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