Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Daypart Trends

Strategy > Daypart Trends

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

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.
How Haliburton creates create classic-technique reduction sauces ready to use.
A select group of chefs with ethnic expertise discuss BBQ
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.

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