Flavor Trends, Strategies and Solutions for Menu Development

Author: Rob Benes

Flavor-Filled Partnerships Commodity boards help operators innovate around flavor-forward menu items

Best of FlavorTop 10 Trends Smart use for dried plums: Pork shoulder marinated in prune juice becomes irresistibly sweet and tender. Commodity boards and trade associations provide invaluable support in developing innovative flavors. They help operators key into different applications, maximizing the benefits of the product while delivering a flavor-forward dining experience. We asked four boards to share insights into recent winning partnerships. Flavor Building Blocks Boards and associations work with operators by presenting concepts and identifying original items that can add flavor and interest to their menu. The California Strawberry Commission (CSC) offers a five-step approach reflecting the...

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Promoting the Positive Commodity boards are a great resource to help bring out the best of menu items

Best of FlavorTop 10 Trends An intriguing hue of green and a better-for-you profile from creamy avocado completes this panna cotta with mixed berry topping and chocolate cookie crumbles. Honey simple syrup and rum bring a sweet touch to this Honey Bee-jito cocktail. Commodity boards are perfect resources. No matter the food item, there’s a board that can provide data about food that goes beyond the obvious. Boards can report on consumer purchasing trends, favorite flavors, presentation ideas and more. Here are five examples of the kinds of information commodity boards can provide to help restaurants use food and...

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Produce as a Premium

Best of FlavorTop 10 Trends At The Pearl in Columbus, Ohio, seared arctic char is served with roasted cauliflower and cauliflower purée, keeping the dish balanced and offering two textures. Photo courtesy of cameron mitchell restaurants. Produce is a given on most menus, but with just a few flavor and menu cues, it can help deliver premium values By Rob Benes The culinary world has rid itself of over-steamed broccoli florets and flavorless mixed vegetables as its ubiquitous sides. They added no perceived value and no one ever enjoyed eating them. Value is everything in today’s foodservice landscape. And...

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