Flavor Trends, Strategies and Solutions for Menu Development
VIDEOS
Chef Ray Garcia on Latin Cuisine Ray Garcia demonstrates his approach to Latin cuisine through his Yolkamole Egg Tostada
Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada
Housemade Kombucha How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.
How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.
Chefs Talk BBQ A select group of chefs with ethnic expertise discuss BBQ
A select group of chefs with ethnic expertise discuss BBQ
Transform Authentic Dishes with the Help of Potatoes Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish
Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish
Protein-Centric Handhelds Handheld menu items drive traffic and increase sales
Handheld menu items drive traffic and increase sales
Mixed Berry Mousse Cake Watch how to build this dessert in this quick video from Haliburton
Watch how to build this dessert in this quick video from Haliburton.
Barramundi 101 for Hotel F&B Discover Australis Barramundi, "A Chef's Fish"
Discover Australis Barramundi, "A Chef's Fish"
Housemade Condiments Toppings and sauces made with DOLE® Chef-Ready Cuts and Chef-Ready Frozen Fruit Purées lend a premium touch to your menu.
Toppings and sauces made with DOLE® Chef-Ready Cuts and Chef-Ready Frozen Fruit Purées lend a premium touch to your menu.
River & Woods Redefines Avocado Sushi with Fresh AFM Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
Where Heat Meets Sweet Some of the fried chicken styles making the biggest impact today
Some of the fried chicken styles making the biggest impact today
4 Ways With Grapes: Part 2 Fresh ideas inspired by a creative usage of grapes
Fresh ideas inspired by a creative usage of grapes
4 Ways to Go With Grapes on the Menu Go with grapes and take your menu into bold new territory.
Go with grapes and take your menu into bold new territory.
Tortilla Española by Dan Kish Create a delicious Tortilla Española using dehydrated potato slices
Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.
Build a Gluten-Free Menu with Potatoes Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
What Can A Blueberry Become? Transforming blueberries into a one-of-a-kind chef’s tasting menu
Transforming blueberries into a one-of-a-kind chef’s tasting menu
The Smooth Moves of Hummus The many ways in which this on-trend workhorse is carrying modern menus
The many ways in which this on-trend workhorse is carrying modern menus
What makes BBQ so irresistible? What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain
What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain
Building a Better Burger The toppings showing remarkable growth on burger menus
The toppings showing remarkable growth on burger menus
Portable Breakfast: Fuel Your Bottom Line Creating unique protein-packed on-the-go breakfast options can satisfy customers, as well as your bottom line
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
Craveable Comfort Potatoes anchor trends with all-important familiarity
Potatoes anchor trends with all-important familiarity
Around the Globe With DOLE Fruit: The Americas Watch our 2019 Fruit Pairings tour video!
Watch our 2019 Fruit Pairings tour video!
Beef Means Business: Versatile Beef Chef Gus Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.
Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.
Frozen Fresh Seafood Barton Seaver dispels the myths of frozen seafood
Barton Seaver dispels the myths of frozen seafood
The Future of Flavor Five global condiments showing big menu growth
One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
Renegade Steakhouse Chefs Turn to Fresh AFM Watch Chef Jason McLeod of Born & Raised, San Diego, CA, create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico
Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico
Quality Ingredients, Carefully Sourced The Original "Louisiana" Brand Hot Sauce™ and our range of sauce flavors add a kick to dishes across the menu
The Original "Louisiana" Brand Hot Sauce™ and our range of sauce flavors add a kick to dishes across the menu
Beef Means Business: Chef Adam Hegsted For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group
Beef Means Business: Creativity How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair
How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair
Beef Means Business: Flavor Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Alaska Salmon: Head to Tail Barton Seaver demonstrates how to use a king salmon from nose to tail for maximum profitabiility
Barton Seaver demonstrates how to use a king salmon from nose to tail for maximum profitabiility
Around the Globe With Dole Fruit Africa and the Middle East - watch our 2019 Fruit Pairings tour video!
Watch our 2019 Fruit Pairings tour video!
Tropical Asian 10 flavors showing menu growth
Incorporating distinctly Southeast Asian ingredients into sandwiches, soups and stir-fry dishes is a great way to introduce patrons to a new world of culinary adventure
STARTER TRENDS
Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch
Charred Spring Peas with sauce verte and burrata
SANDWICH TRENDS
Chefs are rediscovering the beauty of white bread—how it offers structure but surrenders to textural elements, like fried chicken, tonkatsu and fried bologna. We bring you 5 modern takes on white bread sandwiches.
A pickled element introduces bright, beautiful acidity, along with a pleasing crunch and colorful pop. Everything is fair game when it comes to garnishing a sandwich with a pickled ingredient.
Produce TRENDS
No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
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.
Dessert TRENDS
Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.
Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple
In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery
Protein TRENDS
Primehouse steakhouse's Venison Chop uses Miyazaki beef fat to make the real flavor difference. It's served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.
Bar snacks and small plates are big business—make them protein-centric for an even meatier return
Healthy Menus
Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Square Roots Kitchen offers a Comfort Food Bowl: Pulled pork, housemade spicy corn, black beans, cheddar and barbecue sauce over warm quinoa
The priorities of a generation continue to shape our industry in profound ways
Listicles
10 Beverage Builders: Fruit-forward Beverages Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
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.
The Smooth Moves of Hummus The many ways in which this on-trend workhorse is carrying modern menus
The many ways in which this on-trend workhorse is carrying modern menus
Build a Gluten-Free Menu with Potatoes Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
A Dozen Ways: Booming Brunch Elevated guest expectations keep innovation in high gear
Elevated guest expectations keep innovation in high gear
Around the Globe With Dole Fruit Africa and the Middle East - watch our 2019 Fruit Pairings tour video!
Watch our 2019 Fruit Pairings tour video!
The Future of Flavor Five global condiments showing big menu growth
One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
Recipes
Grilled Chilean Salmon, Cured Tomato and Olive Vinaigrette, Shishito Pepper
California-inspired brunoise of tomatoes, Kalamata olives, cucumber, lemon, fresh thyme and dill provides a fresh, crisp, bitter-salty-sweet counterpart to the buttery flavor of grilled salmon.
Garlic Grilled Salmon Salad
Fresh roasted garlic and a bit of black pepper are all that's necessary to turn out a flavorful grilled salmon fillet. Serve topped with a fresh green salad and bulgar for a healthy, flavorful menu option.
Chili Garlic Pollock Fillet
Fillets of gurnard, lemon sole, bream, mullet and line-caught bass all respond well to this treatment, as do thick fillets of pollock.
Ceviche-Style Sole & Snow Crab Salad
There is nothing like sitting out on a hot day with a fresh cup of cooling, soothing and delicious ceviche. At just 180 calories per serving, it's also a good option for health-conscious patrons.
Dukkah Dusted Rockfish
Dukkah is an Egyptian spice mixture used in Middle Eastern recipes. It has many uses, but is mainly used to dip bread that has been basted with olive oil.
Toasted Almond Gnocchi with Braised Chicken Thighs and Rapini
Parmesan Almond Cream demonstrates the decadence and texture almonds can bring as they are blanched, toasted and rough-chopped to near Reggiano form.
Baked Goat Cheese with Almonds, Caramelized Onion, and Figs
Bring a little crunch, a touch of class and a ton of creativity to your next dish with goat cheese, figs and crunchy almonds.
Almond Toffee Martini
Shake up a chilled almond and toffee martini for Happy Hour, and don't forget to rim the glass with almond milk and cocoa powder for an extra touch of flavor.
Honey Pot Cider
The crisp, cool air of autumn begs for fuzzy sweaters and a steaming mug of cider. This version features orange blossom honey, which imparts a bright note to an otherwise comfy beverage. All that's missing is a fresh apple donut.
Honey Whiskey Popcorn
Honey is substituted for granulated sugar, and adds more layers of flavor when paired with whiskey.
Gluten-Free Pumpkin Honey Spice Cookies
Honey helps mask the sometimes apparent bitterness that accompanies gluten-free goods. Pumpkin Honey Spice Cookies are a delicious alternative to regular flour treats.
Breakfast Enchiladas
Recipe courtesy of Chef Andrew Johnstone, The Little Chihuahua Mexican Restaurant, San Francisco, Calif. and the California Milk Advisory Board.