Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
January 14, 2022

There are many ways beverage developers can bend with the twists of this evolving trend. Here are four insights worth more contemplation and conversation.

About The Author


ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu. [email protected]