Rob Corliss, Author at Flavor & The Menu

2019 January-February Top Ten Trends | Top 10 Trends

Bing Bling The bing is a reminder to develop memorable handhelds that are popping with layered flavor, varying and distinct textures and solid value

BY Rob Corliss | Jan 8, 2019

The bing is a reminder to develop memorable handhelds that are popping with layered flavor, varying and distinct textures and solid value

2019 January-February Top Ten Trends | Top 10 Trends

Play Around With Textures Ideas for textual enhancements to update existing menu items.

BY Rob Corliss | Jan 8, 2019

Ideas for textual enhancements to update existing menu items.

Partner Content | Recent

Five Trends I’m Watching in 2018 by Rob Corliss Presented in partnership with the 2018 National Restaurant Association Show

BY Rob Corliss | Jan 1, 2018

Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

2017 November-December

Big Ideas For Condiments Rob Corliss, chef/founder of the consulting firm All Things Epicurean, offers menu strategies on how to leverage a few of today’s trending flavor themes using America’s favorite condiments.

BY Rob Corliss | Nov 8, 2017

Leverage a few of today’s trending flavor themes using America’s favorite condiments

2017 July-August | Current Issue

Five Ways to Maximize On-trend SKUs Managing operations while keeping up with trends

BY Rob Corliss | Jul 7, 2017

Tips to help you manage operations while keeping up with trends

Author: Rob Corliss

2019 January-February Top Ten Trends | Top 10 Trends

Bing Bling The bing is a reminder to develop memorable handhelds that are popping with layered flavor, varying and distinct textures and solid value

2019 January-February Top Ten Trends | Top 10 Trends

Play Around With Textures Ideas for textual enhancements to update existing menu items.

Partner Content | Recent

Five Trends I’m Watching in 2018 by Rob Corliss Presented in partnership with the 2018 National Restaurant Association Show

2017 November-December

Big Ideas For Condiments Rob Corliss, chef/founder of the consulting firm All Things Epicurean, offers menu strategies on how to leverage a few of today’s trending flavor themes using America’s favorite condiments.

2017 July-August | Current Issue

Five Ways to Maximize On-trend SKUs Managing operations while keeping up with trends