Flavor Trends, Strategies and Solutions for Menu Development
Building crave in a comfort classic, a bright summer dish and a modern entrée
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Playing with formats and adding unexpected flavor touches reveals new ideas
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
VIDEOS
Trends In Action: Bowls Abound Grapes contribute sweet surprise to bowl builds
Grapes contribute sweet surprise to bowl builds
Smoked Meats for Carryout Success Join our chefs as they discuss how smoked meats can help your carryout menu
Join our chefs as they discuss how smoked meats can help your carryout menu.
Meet Your Menu MVP Potato solutions for your operations
Potato solutions for your operations
What is Comfort Food? Chefs share what comfort food means to their guests
Chefs share what comfort food means to their guests
Craveable Crush Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie
Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie
Trends in Action: Fruit Gets Culinary Grapes showcase the culinary treatments making fruit a menu star
Grapes showcase the culinary treatments making fruit a menu star
Honey 10 Ways 10 ways to use honey in trend-forward applications
Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each
Just Add Mango! Deliver a burst of color and flavor to the menu with ease
Deliver a burst of color and flavor to the menu with ease
Ultimate Performance Vegetable Potatoes: plant-based fuel to power your menu
Potatoes: plant-based fuel to power your menu
Around the Globe With Dole® Fruit: Europe Watch our 2019 Fruit Pairings tour video!
Watch our 2019 Fruit Pairings tour video!
4 Ways With Grapes: Part 2 Fresh ideas inspired by a creative usage of grapes
Fresh ideas inspired by a creative usage of grapes
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
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.
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
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 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
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
Protein-Centric Handhelds Handheld menu items drive traffic and increase sales
Handheld menu items drive traffic and increase sales
Frozen Fresh Seafood Barton Seaver dispels the myths of frozen seafood
Barton Seaver dispels the myths of frozen seafood
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.
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
Barramundi 101 for Hotel F&B Discover Australis Barramundi, "A Chef's Fish"
Discover Australis Barramundi, "A Chef's Fish"
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: 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.
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.
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
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
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
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
Building a Better Burger The toppings showing remarkable growth on burger menus
The toppings showing remarkable growth on burger menus
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.
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
STARTER TRENDS
Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch
Charred Spring Peas with sauce verte and burrata
SANDWICH TRENDS
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
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
Peanut Butter Pie with peanut butter cookies, chocolate ganache and banana meringue.
Marionberry Pie Shake: Vanilla ice cream, marionberry blackberries and pie crust.
Build-your-own Dessert Waffle with vanilla ice cream, peanut butter sauce, mini peanut butter cups, Kinder bar pieces and whipped cream.
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
A Dozen Ways: Cheese on Top Twelve ways to leverage cheese in unexpected flavor combinations
Twelve ways to leverage cheese in unexpected flavor combinations
Sweet Favorites, Modern Flavors 15 fresh ideas for seven popular dessert categories
15 fresh ideas for seven popular dessert categories
10 Flavor Builders: Taste of Asia Bold condiments from this global hotspot serve as high-impact ingredients
Bold condiments from this global hotspot serve as high-impact ingredients
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
A Dozen Ways: Booming Brunch Elevated guest expectations keep innovation in high gear
Elevated guest expectations keep innovation in high gear
A World of Sandwiches Innovations in five areas help keep this category exciting
Innovations in five areas help keep this category exciting
Fired Up Pizza: 10 Flavor Builders New opportunities in a beloved, classic category
Pizza offers a safe point of entry with mainstream appeal—yet it’s positioned to step outside of traditional parameters. Here are 10 modern approaches that can propel pizza innovation.
Recipes
Idaho® Potato Mexican Tamale Sphere
Mouthwatering Mexican-style tamale spheres made with Idaho® Potato tamale dough.
Vegan Deviled Idaho® Red Potatoes
This devilishly delicious vegan starter is a tasty twist on the beloved, classic egg recipe, complete with a mustardy mashed Idaho® Potato filling and tangy tomato jam topping.
Smashed Idaho® Fingerling Potatoes with BBQ Butter
These Idaho® Fingerling Potatoes are roasted and pressed flat on a hot skillet, then topped with a thick and zesty homemade BBQ Butter.
Idaho® Potato Gnocchi with Peas
Billowy Idaho® Potato dumplings, boiled to al dente texture and topped with a tender green pea tendril purée for a delicious change of pace from pasta
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.
Lamb Scottadito with Walnut Anchovy Salsa and Broccolini
Racks of lamb are marinated with rosemary and lemon zest, then grilled to rare or medium-rare. Cut into chops after resting 10 minutes, they’re served with grilled broccolini tossed with mushrooms and peppers.
Grilled Mango & Goat Cheese Salad
Here, fresh ripe mango wedges are grilled to perfection and served alongside baked rounds of goat cheese coated with toasted macadamia nuts. Placed over organic greens and arugula dressed with a balsamic vinaigrette, the salad offers a delightful flavor build and mouthfeel with its sweet and savory, creamy and acidic elements
Middle Eastern Alaska Fish Cakes With Green Tahini Sauce
This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
Aussie Grassfed Beef Banh Mi
Aussie Grass-fed Beef Banh Mi, with finely sliced Australian grass-fed steak, along with Brie for richness.