Flavor Trends, Strategies and Solutions for Menu Development
Flavors on the Edge: Passionfruit
Sweet-tart passionfruit brings color and versatility across the menu
Ranch Milkshake, ‘Nuff Said
Great Wolf Lodge Resorts | Based in Chicago
State of the Plate: Ube’s Purple Reign
Will the violet yam hit matcha levels of menu ubiquity?
Sauce-First Innovation
Why the pasta matters more than ever
The Bun Identity
The new Butter Bun from King’s Hawaiian pairs buttery richness with structure you can count on
KC Flavor Champion: Denise Covert
Unlocking the transformative power of a single ingredient
Best of Flavor 2026
Our Best of Flavor issue brings together 101 standout menu concepts, reflecting the creativity shaping today’s menus
More To Savor
Flavor Trailblazer: Erin Hess
Filtering fast-moving trends through the lens of brand, operations and guest appeal
Cheese and Fruit With an Autumn Upgrade
Bezel | Denver
Limited Time, Loads of Indulgence
Best of Flavor Insights: developing decadent LTOs
Challenges Fuel Creativity at the Culinary + Cocktail Clash
ProStart students team up with major restaurant brands
Bold Builds Start Here
Make Mountaire® Black Label Chicken your protein partner for modern menu innovation
KC Flavor Champion: Christian Hallowell
Successfully leveraging texture to deepen flavor impact
Thai Shrimp & Grits Recipe courtesy of J. Keith Morrison | Sponsor: SupHerb Farms®
Flavor Trends, Strategies and Solutions for Menu Development[google_sidebar_ad...
Steak Musubi with Chimichurri Sauce Recipe courtesy of Margaret Occhipinti | Sponsor: SupHerb Farms®
Credit: otysonphoto.com ...
Moroccan Meatball Sandwich With Creamy Harissa & Zesty Yogurt Sauce Recipe courtesy of Carrie Welt | Sponsor: SupHerb Farms®
Credit: otysonphoto.com ...
Grilled Caprese Chicken Recipe courtesy of Kevin Rasberry | Sponsor: SupHerb Farms®
Credit: otysonphoto.com...
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