Super Bowls Commodity boards harness the momentum of the bowl trend
Commodity boards harness the momentum of the bowl trend
Generic tomato soup and clam chowder will probably never go away, but creative innovation can help elevate soups to signature. Here are 10 upgrades, from creative garnishes to edgy, global mash-ups, that could give chicken noodle a run for your profits.
On-trend menu builds that stand out with rich flavor stories
At Hen Quarter, watermelon balls combine with soft-creamy ciliegine mozzarella, crisp English cucumbers, bright heirloom tomatoes, torn aromatic basil, shaved fennel and comforting lemon-curd vinaigrette, creating a fresh interpretation of the classic Caprese Salad.
The priorities of a generation continue to shape our industry in profound ways
Menu Trends In Modern Campus Dining Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers
Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers
Butter Goes Bold Butter is a next-level flavor carrier, offering tremendous opportunity both as a condiment and a component
Yeast Donuts with applesauce, maple-rubbed cheddar, maple mousse and cider ice garnish Thomas Malz Chef/Owner Thomas Malz hadn’t imagined that the Yeast Donuts he created would serve as Custom Deluxe’s signature. “This dessert was the first dish that felt like our own—not an imitation, but an expression, the one that I feel represents us best—and […]
A dozen ways to leverage the fresh zing of citrus across the menu
Brunch Skillet: Hash browns, queso blanco, scrambled eggs, chorizo, avocado, limón crema Breakfast skillets are the original bowl builds, really, using potatoes as a base and often crowning the dish with decadent, melty cheese. At Hacienda Colorado, the Brunch Skillet modernizes the build, starting with a foundation of crispy hash browns in a spicy queso […]
Coming Clean The trend of counting chemicals instead of calories is informing change in foodservice
Carrot Craze New ways to showcase carrots are turning this everyday ingredient into a signature menu item
Power Couple The produce-centric trend draws strength and balance from well-placed protein
Forever Young Key into the flavor preferences of the hugely influential younger generations
Key into the flavor preferences of the hugely influential younger generations.
A dozen of today’s most exciting fried foods.
Bar Forward Bartenders are packing power into drinks with bold ingredients and brash techniques
The latest ingredients bartenders are using to make a beverage pop.
Dessert’s New Sweet Spot As more chefs modernize nostalgic desserts, both consumer expectation and menu opportunity go up
As more chefs modernize nostalgic desserts, both consumer expectation and menu opportunity go up.
10 Sandwich Heroes Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.
Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.
Third Wave Burgers The definition of “burger” keeps expanding into fascinating new territory
Watch this video to learn how to butcher and name chops coming from a bone-in loin.
The Right Stuff BJ’s Restaurant & Brewhouse | based in Huntington Beach, Calif.
Roasted Salmon Quinoa Bowl with red onions, mushrooms, asparagus, fire-roasted red peppers and soy-ginger sauce With its Enlightened Entrées menu section, BJ’s Restaurants has keyed into a critical strategy in modern better-for-you menu development. “We believe it’s not taking things out that makes them ‘enlightened’—it’s putting the right things in,” says Scott Rodriguez, VP of […]
Tarte aux Pommes: Granny Smith apple tart with apricot glaze, served with sour cream Clemence Danko The oh-so-French Choc-O-Pain bakery and café specializes in sourdough breads and flaky pastries, including the Tarte aux Pommes—a traditional apple tart made with Granny Smith apples in a crust, brushed with butter and apricot glaze. Owner Clemence Danko says, […]
The Fig & Olive with cucumber vodka, blood orange purée, blood orange-infused olive oil Fig & Olive is known for its use of olive oils, sourcing different varietals ranging from the French Riviera and Spain’s Catalonia to Tuscany. “It’s only natural that we began experimenting with different varietals at our bar. We found that olive […]
Fusilli with spicy sausage, bitter greens, pecorino and house-infused chile oil Laurent Tourondel At his new L’Amico, house-infused chile oil is a pantry staple for Executive Chef Laurent Tourondel. Relying on it for its lingering but subtle heat, he features the oil in his popular fusilli with sausage, pecorino and bitter greens. “The balance of […]
Ghost of Bloody Mary (left) with tomato consomme, Ballast Point Habanero Vodka and a sansho pepper-cilantro-lime rim and Bacon-Wrapped Artichokes (right) with Parmigiano-Reggiano and lemon-tarragon aïoli Kent Beardens With the Ghost of Bloody Mary, Kent Beardens, Saint Marc’s Senior Director of Operations, and team have “delivered a radically different presentation.” The tomato “juice” is a […]
“1905” Salad: Iceberg lettuce, tomatoes, ham, Swiss cheese, olives, grated Romano cheese, garlic dressing. Richard Gonzmart As Florida’s oldest restaurant, Columbia takes pride in its history as a family-run establishment—and in its longtime favorite dishes. The signature “1905” Salad was first served in the 1940s, created by waiter Tony Noriega based on what he liked […]
Toston Burger: Fried plantain “buns,” beef patty, cilantro mayo, jack cheese, lettuce and tomatoes Pincho Factory, a new Latin-inspired fast-casual, is known for a number of things, including its namesake pinchos (skewers of grilled meat), burgers and fries. For the Miami-born concept, Chef/Co-owner Nedal Ahmad created the Toston Burger as an LTO. “It was by […]
Angry Chicken Alfredo: Fried chicken breast tossed in Calabrese sauce atop spaghetti with “Angry” Alfredo Arrabbiata sauce, bacon, pepperoncini, Gorgonzola Utilizing Alfredo sauce’s longevity as a beloved profile, Fazoli’s put it to work as a flavor bridge in a bolder menu build. As part of an Alfredo Fest promotion, Rick Petralia, R&D Chef, developed the […]
Cherry Lime-Aid Firehouse Subs Cherry Lime-Aid is sold internationally, but its roots date back to Jacksonville, Fla., where the beverage came to be. Back in 1994, Firehouse Subs’ co-founders and brothers, Chris and Robin Sorensen, debuted their recipe: black cherry mash, simple syrup and non-carbonated water served over ice with fresh-squeezed limes. The drink is […]
Mini Wagyu Burgers: Gougères, Wagyu beef, spicy ketchup, blue-cheese mousse Adam House Mini is big right now, and the bite-sized Mini Wagyu Burgers at upscale Joseph Decuis satisfy the demand for smaller portions with huge flavor. “First off, if anyone here calls these ‘sliders,’ they’re fired,” says Adam House, Executive Chef. “These are itty-bitty cheeseburgers […]
Cucumber Martini: Cucumber water, Van Gogh Melon Vodka, simple syrup, fresh lime Catelli Duo’s clientele skews female—about 60 percent are women. Tailoring beverage options to female preferences makes sense, and explains the popularity of light, produce-centric cocktails like the Cucumber Martini. “Each day we peel and juice seedless English cucumbers, then run them through cheesecloth […]
Katsu Sando with breaded boneless pork loin, cabbage, Kewpie mayonnaise, katsu sauce Sometimes the Next Big Thing is right under your nose. “The katsu is kind of a sleeper hit,” says Stephen Gerike, Director of Foodservice Marketing and Innovation for the National Pork Board. “People are discovering ramen, and katsu is usually right there on […]
Italian Benedict with scrambled eggs, Roma tomatoes, Parmesan cream sauce and proscuitto Shane Schaibly Breakfast is booming as a daypart, with clever tweaks appealing to today’s diners. So when First Watch introduced its Italian Benedict as an alternative to the classic Eggs Benedict, the reception was enthusiastic. The “daytime café” began subbing ciabatta in place […]
SuVama Ceviche with leche de tigre, cancha corn, marinated choclo, sweet potato and red onion Jaime Pesaque Just a few months after opening one of the four SuViche locations in Florida, the pressure was on. “In a packed restaurant, and still being rookies, we had a line of tickets coming in—they were all ceviches,” says […]
Mustard Butter: brushed onto bun of Cubano sandwich Josh Kulp & Christine Cikowski At Honey Butter, Christine Cikowski and Josh Kulp, co-executive chefs and managing partners, are famous for their fried chicken, made extra craveable with a signature side of honey butter. But they recently played around with the classic Cubano, which was the brainchild […]
Bison Burger with candied bacon, cheddar cheese and jalapeño- cilantro mayo The Bison Burger was only going to run as a weekly special at Brick House Tavern + Tap, reports Tim Griffin, Director of Culinary Innovation. But its soaring popularity moved it into a menu mainstay. “Since adding it to the main menu, it has […]
Jose Chesa Comfort food from any culture offers an unbeatable authenticity that appeals to today’s diners. Ataula’s Chef/Co-owner José Chesa created the Pepito sandwich from his childhood memories of growing up in Barcelona, where his father, also a chef, served a version at his restaurant. It’s built of luxurious layers of braised veal breast, roasted […]
Pastrami Dumpling with violet mustard and pickled green tomatoes.
Mini Croque Monsieur Trio: Classic Ham; Marinated Chicken; Smoked Turkey Susan Derderen Today’s diners want the chance to sample adventurous flavors in manageable portions—that’s why small plates and dessert flights have taken hold. The same principle applies to the Mini Croque Monsieur Trio, which offers La Madeleine’s guests a sampling of three sandwiches on one […]
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What is Flavor? Flavor: an indication of the essential character of something
Flavor: an indication of the essential character of something
Flavor-First Approach When we strip every conversation away from our food experiences, it all comes down to Flavor.
When we strip every conversation away from our food experiences, it all comes down to Flavor.