Flavor Trends, Strategies and Solutions for Menu Development
Grilled asparagus, roasted cauliflower, avocado, pickled red cabbage, tomato-basil bruschetta and grilled Gypsy peppers atop chimichurri jasmine rice
This special “Best of Flavor” issue features 100 entries from our readers that showcase the flavor-forward innovation taking place in menu development today
Ripple is the plant-based dairy alternative your savory dishes have been looking for
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Telling bold flavor stories gives menus a sharper competitive edge
VIDEOS
Leveling Up Salads With Grapes Easy menu ideas to up the salad game
Easy menu ideas to up the salad game
Ready, Filling and Delicious White Bean and Kale Soup with Smoked Sausage from Smithfield
White Bean and Kale Soup with Smoked Sausage from Smithfield
King’s Hawaiian at Crack Shack Five takes on the traditional fried chicken sandwich
Five takes on the traditional fried chicken sandwich
On-trend Toast Topper Grapes add unique flair and flavor to trending toast builds
Grapes add unique flair and flavor to trending toast builds
The Benefits of Versatility Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Passion Fruit Crème Brûlée Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
On-trend Bowl Build: Pesto Shrimp & Mediterranean Cauliflower Rice See what more Haliburton International Foods can do for your menu
See what more Haliburton International Foods can do for your menu
The Surprising Ingredient for Clean, Plant-Forward Meat Alternatives Check out how simple it is to make a clean, plant-forward meat alternative using walnuts
Check out how simple it is to make a clean, plant-forward meat alternative using walnuts
Menu Workhorse: Blueberry Miso Sauce One savvy sauce carries surprising flavor and color across multiple formats
One savvy sauce carries surprising flavor and color across multiple formats
Avo University Your Educational Resource for Everything Avocados
Your Educational Resource for Everything Avocados
A Live Chef Challenge You Won’t Want to Miss Watch five top food pros go pan-to-pan during Walnuts@Work Live Plant-Forward cooking competition
Watch five top food pros go pan-to-pan during Walnuts@Work Live Plant-Forward cooking competition
Breakfast Wins Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake
Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake
Plant-Forward? It’s In Our Roots. Dole is taking a plant-forward approach to menu development
Dole is taking a plant-forward approach to menu development
Why are smoked meats alluring? 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.
Trends In Action: Grapes Go Veg-Centric Grapes bring added inspiration to veg-centric builds
Grapes bring added inspiration to veg-centric builds
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!
2021 Trend Takeaways
Beneficial Beverages Immunity boosts make both non-alc and alcoholic drinks appealing
Immunity boosts make both non-alc and alcoholic drinks appealing
Go With Your Gut Menuing on-trend bowl builds with gut health “heroes” that support immunity
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Marvelous Mushrooms Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Super-charged Soup Takes on immunity-boosting soup fortifies modern menus
Takes on immunity-boosting soup fortifies modern menus
Blissful Brunch Bakes Extending the appeal of brunch menus with comforting and dynamic bakes
Extending the appeal of brunch menus with comforting and dynamic bakes
Back to the Future Reinventing old school casseroles into trend-forward bakes
Reinventing old school casseroles into trend-forward bakes
Interactive Bakes Curating a personalized restaurant experience in the home of your guests
Curating a personalized restaurant experience in the home of your guests
Veg-Centric Bakes Homestyle savory bakes translate beautifully into plant-forward offerings
Homestyle savory bakes translate beautifully into plant-forward offerings
Now Serving Brunch Menu ideas inspired by American-Chinese twists
Menu ideas inspired by American-Chinese twists
American-Chinese Takes Sides Creative applications of these iconic flavors shine in favorite side dishes
Creative applications of these iconic flavors shine in favorite side dishes
STARTER TRENDS
Housemade Jumbo Tots with smoked paprika ketchup and “fancified” ranch
Charred Spring Peas with sauce verte and burrata
SANDWICH TRENDS
Mediterranean Piada: Garlic hummus, harissa brown rice and quinoa, cucumber salad, bruschetta tomatoes, arugula, crumbled feta and basil aïoli, wrapped in toasted piada dough
Turkey Dipper: Roasted turkey, Provel cheese, flatbread and marinara sauce
Thick-cut pork belly, pimento cheese, jalapeño-bacon jam and pickled red onions on toasted sourdough bread
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.
Dessert TRENDS
Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries
Cinnamon Roll with a dollop of cream cheese icing
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
Kitchen Collaborative: Chef Dave Woolley Telling bold flavor stories gives menus a sharper competitive edge
Telling bold flavor stories gives menus a sharper competitive edge
Kitchen Collaborative: Chef Jeremy Lett Landing on unique dishes that carry broad appeal stems from an intuitive understanding of what drives the guest connection
Landing on unique dishes that carry broad appeal stems from an intuitive understanding of what drives the guest connection
