Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Strategy

STRATEGY | MENU MATTERS

Cheese Makes The Menu

BY ROBIN SCHEMPP | SEPT 1, 2016

It’s comforting, craveable and central to our cuisine. Can cheese get even better?

STRATEGY | CONCEPT TRENDS

The Flavors of Fast Casual

BY KATIE AYOUB | AUG. 1, 2016

What’s making the fast-casual segment pull ahead? Innovation.

STRATEGY | DEMOGRAPHIC TRENDS

Forever Young

BY KATIE AYOUB | AUG. 14, 2016

Key into the flavor preferences of the hugely influential younger generations.

DEMOGRAPHIC TRENDS

MENU MATTERS

CONCEPT TRENDS

COMMODITY BOARDS

TECHNIQUE & TECHNOLOGY

RECIPES

Paella With Chicken, Chorizo, Clams And Shirred Eggs
This paella with shirred eggs is an example of how dinner dishes are showing up at breakfast and egg dishes are growing dramatically on dinner menus.
This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.
Pear Shrimp Salad with Cilantro Yogurt Dressing
The cilantro yogurt dressing is really the difference maker in this dish. It’s so creamy, fresh and flavorful, and yet lower in calories thanks to non-fat Greek yogurt.

GALLERY

FROM OUR FRIENDS

Saputo Cheese USA Inc. (“Saputo”) is pleased to introduce Great Midwest® Ghost Pepper CheddarCheese.
From crave-worthy sandwiches to center-of-plate steaks and shareable small plates, ham is happening. Watch UNCUT Making the Cut to see Chef Cosmo Goss of The Publican in Chicago showcase the delicious “umami bomb” – and visit PorkFoodservice.org for how-to butchering demos, recipes and more.
Ham is happening. Watch UNCUT Making the Cut to see Chef Cosmo Goss of The Publican in Chicago showcase the delicious “umami bomb”. With the National Pork Board.
From the porterhouse to the ribeye, official pork chop names drive big value for operators. Watch this video to learn how to butcher and name chops coming from a bone-in loin
Watch this video to learn how to butcher and name chops coming from a bone-in loin.
Barilla penne with turnips, carrots, blue cheese and micro greens expresses the creative potential of a modernized Italian-American innovation.
Barilla's annual “Modern Casual” summit brings chefs together to share menu ideation around authentic Italian flavors and ingredients.

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