With veg-centricity influencing menu sections, it’s about time the sandwich menu benefits from a modern approach. Here are two categories seeing creative plays in veg-forward advances.
Author: Flavor & The Menu Staff
Amid the real concern of rising prices in an ever-changing landscape of labor, transportation, food costs and tariffs, flavor should remain every restaurant operator’s top priority.
At Modern Market – a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches – director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.
There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.
Sauces are the silver bullet, armed with craveability, uniqueness and, of course, flavor. Their role in plate composition isn’t new, but the opportunity today sees chefs leveraging the culinary might of sauces and wielding it in unique and memorable ways—all with the strategy of building a flavor impact that knocks their guests’ socks off