10 Flavor Upgrades
Smoke’s distinctive air is wafting into new categories, including cocktails, fruit, vegetables and honey. Here are 10 trend-forward ideas for featuring creative smoked options on your menu.
Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
The potential flavor combinations and ingredients that work in compound butters are virtually endless
A cheese-centric approach leads to small-plate success
Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation
Cocktails go deep with these high-impact ingredients
What’s not to like? Favorite deli flavors go beyond tradition.
Generic tomato soup and clam chowder will probably never go away, but creative innovation can help elevate soups to signature. Here are 10 upgrades, from creative garnishes to edgy, global mash-ups, that could give chicken noodle a run for your profits.
Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.
Earthy, meaty, smoky or woodsy, mushrooms bring depth to the plate
Produce adds fresh and wholesome cues, but with the right treatment, it can add premium value to your menu.