Flavor Trends, Strategies and Solutions for Menu Development

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By Mike Kostyo

 

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Dan Landsberg, Executive Chef, Ellie’s Restaurant & Lounge, Dallas

“I am in love with micro red shiso right now. It has a brightness, but in the same moment, a toasted sesame seed/nutty richness. The complexity of that hooks me, and I find myself wanting to finish every dish with it.”

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ABOUT THE AUTHOR

mmKatie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]

ISSUE

Flavor & The Menu partner content

STORY TAGS

Digital-exclusive content
Flavor Discoveries


About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]