At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.
There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.
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.
There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.
Sauces are the silver bullet, armed with craveability, uniqueness and, of course, flavor. Their role in plate composition isn’t new, but the opportunity today sees chefs leveraging the culinary might of sauces and wielding it in unique and memorable ways—all with the strategy of building a flavor impact that knocks their guests' socks off
Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
In this case study of King + Duke’s foray into veg-forward flavors, Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. For starters, he developed a comforting Hearth Baked Lasagna combining ground beef and mushrooms in a way that delivers on the flavor promise.
Recipes
Magazine
In preparation for Lent we have a feature on how to make the most of seafood on your menu, with strategies from several restaurants.
There's also a fun, inspiring piece on how to make your menu more appealing to the Instagram generation.
Cereal is huge. We're talking about cereal milks, boozy cereal milks, and cereal in shakes, desserts, and pretty much everywhere else.
We're also covering smoke and trending sauces, and we've got a major cocktail tour, plus 10 ways to update the classic cocktails.
READ MORE | SUBSCRIBE
There's also a fun, inspiring piece on how to make your menu more appealing to the Instagram generation.
Cereal is huge. We're talking about cereal milks, boozy cereal milks, and cereal in shakes, desserts, and pretty much everywhere else.
We're also covering smoke and trending sauces, and we've got a major cocktail tour, plus 10 ways to update the classic cocktails.
READ MORE | SUBSCRIBE
Videos
Vibrant color dinnerware options from Libbey® help your one-of-a-kind plating ideas take flight, creating new looks to complement your venue’s unique character. Serve up an experience that is funky, eclectic or adventurous – and always memorable.
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.
Ingredients
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
Beverages
Milk Bar in New York started the cereal milk craze a few years back. Now, operators are maximizing the emotional tie most diners have to cereal, then upping the game by featuring both the cereal milk and cereal in pancakes, cocktails, desserts and more.
To identify what is being done to drive appeal and sales of cocktails at trend-forward concepts, Southern Glazer’s Wine & Spirits set out on its second-annual fact-finding tour. The standout discovery this year is the creative and sophisticated use of high-impact ingredients that introduce unique profiles to classic cocktails. Based on our research, here are four key opportunities in the cocktail category.
Desserts
Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.
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.
Strategy
What does Gen Z represent for restaurant brands, and how are operators strategizing? We took a snapshot to help better understand these younger dining consumers, coloring in the profile of Gen Z while also outlining a few concepts’ savvy approach in making them loyal customers.
The breakfast daypart and the plant-forward trend are merging into one giant menu opportunity. With Bush Beans, we bring you three on-trend ways to menu beans at breakfast.
