Flavor Trends, Strategies and Solutions for Menu Development
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 Possibilities
Replace the protein with a seafood option in these classic meat-centric sandwiches
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Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert
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Menu developers are wielding fried chicken skins in wildly creative ways
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A trio of toasts wows with big, balanced, beautiful flavors
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Leveraging the indulgent side of plant-forward menu innovation
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Chefs are extending the reach of hummus
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Grassfed quality, signature flavor
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Creative flavor play lifts the already soaring 
fried chicken higher and higher
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Blueberries balance the bold side of global flavors with natural sweetness
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Ideal for takeout, handhelds reel in the growing demand for seafood
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Dessert innovations leveraging the flavors and formats consumers yearn for today
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The diner classic returns to the spotlight
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Miso is poised to deliver its unique, savory earthiness to brunch
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Optimizing and tightening menus while keeping the innovation pipeline flowing
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Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus
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Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
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Creative ways to heat up beverage menus
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Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Picture for Flavor ROI: Setting the Bar
Stanford transitions from customizable menus to curated ones
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Welcome to the November-December 2020 issue from Cathy Nash Holley