Flavor Trends, Strategies and Solutions for Menu Development

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By Jessica Foust
January 14, 2022

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Just about anything can be transformed into a “board” to be enjoyed both on and off premise. This is a uniquely positioned platform that can increase average checks for both sides of the business and has the added benefit of traveling well for delivery and gifting.

Plus, it can provide opportunities to reinterpret popular menu items into snackable, shareable treats, while presenting a path to explore new and unique flavors and ingredients in small doses to pique customer interest.

Three nontraditional boards to try:

Plant-Based Charcuterie Board featuring housemade plant-based charcuterie, nut cheeses, dips and crackers

Bloody Mary Charcuterie Board pairs the brunch cocktail with a board of garnishes such as olives, pickled radishes, celery, petite summer sausages, salami, assorted cheeses and housemade pretzels

Dessert Board with housemade fruit leathers, fresh fruit, chocolate mousse “olives,” cookies and brittle

 

ABOUT THE AUTHOR

Jessica Foust, RDN, was VP of Culinary Innovation & Nutrition for The Food Group for three years, where she provided creative culinary and nutrition leadership for the Chicago culinary innovation center. Over the last 15 years, she has provided culinary and nutrition direction for restaurants, hotels, manufacturing, health care and spa settings across the country. Jess holds degrees from The Culinary Institute of America and Johnson & Wales, and completed her dietetic internship at California Polytechnic University. She recently joined Little Caesars Pizza, serving as Director, Global Product Development & Menu Management. [email protected]

ISSUE

From the January-February Top 10 Trends 2022 issue of Flavor & The MenuFrom the January-February Top 10 Trends 2022 issue of Flavor & The Menu

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STORY TAGS

2022 January-February Top Ten Trends
2022 Trends Charcuterie
Top 10 Trends


About The Author

Jessica Foust

JESSICA FOUST, RDN, was VP of Culinary Innovation & Nutrition for The Food Group for three years, where she provided creative culinary and nutrition leadership for the Chicago culinary innovation center. Over the last 15 years, she has provided culinary and nutrition direction for restaurants, hotels, manufacturing, health care and spa settings across the country. Jess holds degrees from The Culinary Institute of America and Johnson & Wales, and completed her dietetic internship at California Polytechnic University. She recently joined Little Caesars Pizza, serving as Director, Global Product Development & Menu Management. [email protected]