2016 September October

Picture for Beignets Today
New Trends Outside the Big Easy
Picture for Ambassadors of Flavor
On-trend menu builds that stand out with rich flavor stories
Picture for Making Protein Count
The shifting plate makeup is putting a renewed emphasis on quality protein with flavor at the forefront
Picture for 12 Expanding Flavor Systems
Extend the flavor stories behind some of the most craveable and successful profiles today
Picture for The Banh Mi Effect
The success of the banh mi has demonstrated the importance of high-impact produce in sandwiches
Picture for Umami On Top
Chefs are exploring the menu potential of furikake and togarashi, two high-impact finishes
Picture for Cheese Makes The Menu
Picture for Coming In For The Cold
Thanks to younger consumers—raised with single-varietal coffees, a rainbow of black, green, white and red tea shades, and curious about anything that smacks of the new—innovative methods, like cold-brew have found little customer resistance.
Picture for Trend Tracking at the Source: Part 2
Picture for Snacking On Seafood
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
Picture for 10 Soup Upgrades
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.