Flavor Trends, Strategies and Solutions for Menu Development

On Trends 2017 – part two Street-level research reveals creative sparks that can flame menu innovation


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This is the second installment of my annual report on insights gained from my team’s research visits to new restaurants in the three major trend-driving cities of New York, Los Angeles and Chicago.

This feature will not only outline emerging opportunities based on patterns identified with menu item and ingredient incidences across our targeted cities, but we’ll also highlight new ideas that involve a single menu item or stem from a single-unit restaurant concept.

Collectively, these trends represent ideation opportunities for foodservice operators in varying segments across the country.

Read on…

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About The Author

Gerry Ludwig

Gerry Ludwig is corporate consulting chef at Gordon Food Service, where he creates trends-based culinary solutions for operators, conducts seminars and workshops and hosts trend-tracking tours.