Gerry Ludwig and his team visited 113 restaurants and tasted 1,107 dishes on their annual street-level trends tour, finding actionable insights that can translate onto today’s menus. Here’s part two in our series, delivering even more on-trend takeaways.
While researching the Trends Tour of 2018 part 2, a few dishes stood out – the frico taco, onion dip, and the breakthrough of Sea Buckthorn.
The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.
Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends
Baked egg dishes are an easy menu addition and allow for endless creativity using existing inventory items
