Shiso is ready to start hitting menus. It can be used in place of traditional mint in recipes like shiso chimichurri, shiso pesto and shiso whipped cream for a topping on lemon curd wontons; or it can add a complex mint note to dishes like a soba noodle salad.

—JOHN FRANKE, Chef/Founder, Franke Culinary Consulting

The next iteration of new-stalgia is going back to the core cuisines. Exploring new cultures is always a source of innovation, but menu data points to rediscovering favorites in Italian, Mexican, French and Chinese cuisines. In some cases, it is about elevating versions of familiar dishes like eggplant Parmigiana, fritto misto, moo shu, lo mein and chow mein, but we’ll also see chefs digging into less familiar dishes like brodetto or a non-summertime panzanella.

—CLAIRE CONAGHAN, Associate Director/Trendologist, Datassential

Fast ferments are making their way into chefs’ repertoires. Utilize off-the-shelf ferments such as soy sauce, aminos and misos combined with “plus-one” ingredients to create new flavor layers. For example, dried shiitake mushrooms reduced with coconut aminos create a rich, umami-forward glaze for grilled red meat

—ADAM MOORE, Chef/President, Flashpoint Innovation

Texture will remain a dominant aspect of flavor building. Implementation ideas include crunchier versions of chile crisp; crispier breakfast granola featuring puffed grains, seeds and nuts; thick, crunchy nachos; salads with pronounced ingredients yielding crunch complexity; and finishing touches that lend airy-crisp layers of sophistication.

—ROB CORLISS, Chef/Founder, All Things Epicurean (ATE)

The trend of tableside theatrics taps into something more profound than just flair; it’s a return of a human touch in dining experiences. Diners crave more intimate connections, and this offers numerous opportunities for operators, particularly those in high-volume establishments. Think about iconic show-stopping moments like torching crème brûlée, mixing sauces or making a classic Caesar salad tableside. By bringing back human touch and visual elements, operators can enhance perceived value and drive up check averages without significantly raising costs.

—LIZ MOSKOW, Food Futurist, Bread & Circus Ltd.

Chefs and operators should watch for Burmese flavors and concepts as they emerge and step into the spotlight.

—TJ DELLE DONNE, Assistant Dean, Johnson & Wales University College of Food Innovation and Technology