Flavor Trends, Strategies and Solutions for Menu Development




By Liz Barrett Foster

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  


Jeffrey Quasha

Created for a pop-up concept called The Bacon Club, the BLT Quinoa Bowl starts with a smear of htipiti (a blended Greek dip made with red pepper, feta and olive oil) and is topped with herbed quinoa, charred red onion, blistered grape tomatoes, a cage-free egg and arugula salad. Guests choose between thick-cut applewood-smoked bacon, crispy turkey bacon or smoky eggplant “bacon” as a signature topping. “Guests were blown away with the flavor punch of the BLT Quinoa Bowl and the opportunity to choose eggplant bacon instead of pork or turkey,” says Jeffrey Quasha, Senior Director of Culinary Innovation at Morrison Healthcare, a hospitality services provider for hospitals and healthcare systems.

Quasha characterizes the pop-up concept’s menu as a “reboot” of classic staples, giving flexitarians and vegetarians delicious options that fi t with these lifestyle diets. Alongside the BLT Quinoa Bowl, The Bacon Club’s menu includes the Ultimate Bacon Wedge and the Reboot BLT. “Many of our consumers who gravitate toward plant-based dishes had never enjoyed a classic BLT or wedge that wasn’t dumbed down,” says Quasha. Dishes like the thoughtfully crafted BLT Quinoa Bowl are far from uninspired, building craveable flavor and texture play into every bite.


About The Author

Liz Barrett Foster

Liz Barrett Foster is a corporate content writer, editor and B2B trade writer focused on food, restaurants and marketing. [email protected]