5 opportunities for menu innovation via pizza
Meet one of the 12 chefs behind the winning menu concepts of Kitchen Collaborative 2025
The future of food is evolving, one culinary student at a time
Unlocking walnuts’ potential in beverages
Baked mash-ups, savory renditions and far-flung flavors
Introducing flavor-forward LTOs and new classics
Elevate your menus with minimal effort from your kitchen team
This fast casual’s focus on innovation drives growth
The 12 winning chefs and concepts of Kitchen Collaborative 2025 are revealed
Boosting the “permissible indulgence” factor of favorite breakfast and brunch treats.
Exploring microtrends, one bite and sip at a time
Take a flavor deep-dive into this vibrant coastal region
Bigger birds deliver substantial benefits for foodservice operators
The future of food is evolving, one culinary student at a time
Don’t overlook the flavor influence of the right sauce when creating a signature ‘za
The breakfast/brunch favorite has never been so cutting-edge
Kitchen Collaborative chefs wake up the breakfast/brunch space
Artisan flatbreads provide subtle support for the high-impact toppings they carry
Meet TikTok’s favorite dressing-drenched builds
Hormel Foodservice resolves to solve operator problems and pain points
Exploring microtrends, one bite and sip at a time
Balancing tradition with bold, new flavors
Kitchen Collaborative chefs are meeting complex flavor objectives
A casual dining favorite wins by innovating in ubiquity
How texture drives fresh iterations
The future of food is evolving, one culinary student at a time
Bringing heat-kissed complexity
Naan is the one that will get the job done
With applications from veggies and meats to sweets
Chefs dial up their competitive spirits and creative talents with intriguing Kitchen Collaborative menu concepts
From crunch to cream, explore the walnut's menu versatility
A study in flavor fundamentals within the sauce category that digs deeper than heat, salt, acid and fat.
Bringing green, buttery flavor across categories and cuisines
An easy, flavor-forward approach to menu innovation
Café culture demands quality and creativity in every menu element
Ushering in a new era of flavorsome texture
Are you ready to explore the sky-high potential of thigh meat?
Where modern sensibilities meet Old World craftsmanship
Lessons from the new-age neighborhood tavern
A fine-dining brand finds a winning balance between classic and modern
Turn to this versatile protein to innovate and elevate your menu offerings
Exploring microtrends, one bite and sip at a time
Getting to know Korea’s fundamental flavor builders
The future of food is evolving, one student at a time
More than a competition, it's also a launchpad for culinary careers
Signal authenticity and flavor with these builds
Turn to premium charred salsas for next-level menu inspirations
Discover the advantages of partnering with a vendor that is 100 years young
Get an early peek at what to expect from the newly retooled Kitchen Collaborative initiative
Checking in with the daypart darling
Signalling high quality, reliable proteins that prioritize humane animal care
When chicken is the canvas, a signature sauce is all the “paint” you need for flavor-forward menu items
A world of opportunity tucked into morsels of dough
The Mexican marvel gets wrapped in new, inventive flavor approaches
Exploring microtrends, one bite and sip at a time
Smart innovation refreshes a beloved brand without losing sight of its heritage
Offering menu developers trend-forward potential while giving consumers new café experiences
Pasta promotions turn every season into an opportunity to stand out
This tropical fruit is bringing its unique flavor and color to modern beverage menus
Walnut solutions for handheld mash-ups
Finding the magical balance between decadent and approachable
Learn more about this year’s field of competitors
Fresh takes on a cornerstone crop
Make appetizer magic with recipes that feature Mexico’s signature sauce
Exploring microtrends, one bite and sip at a time
Keep things fresh yet familiar with creative riffs on beloved favorites
Small foodservice spaces measure up in big flavor opportunities
How operators can take steps to help customers maintain their nutrition goals—and why they should
Throwback ingredients, flavors and engagement
Transforming this popular beverage from on-the-go to immersive
Shifting consumer needs are reshaping opportunity in this fan-favorite category
Discovering new pathways for differentiation
Drivers and opportunities in global baked goods
Back-of-house beverage prep is table stakes today
Creative ideas showcasing sweet, savory and versatile potential
Flavors, ingredients and movements on the edge of the trend cycle
The chefs, food & beverage experts, and industry analysts who provided input and insights for this special issue
Exploring a more nuanced approach to culinary innovation
The drivers and opportunities within this trend momentum
Culinary insights on leveraging the hi-lo approach in menu development
Introducing Flavor & The Menu’s Top 10 Trends for 2025
Further opportunities with modern handheld innovation
Leveraging luxury in fun, accessible formats
Further thoughts on this foundational flavor
Further insights and opportunities with dumplings
Drivers behind the modern coffee moment
Highlighting today’s opportunity with pasta
A quick primer to seven of our favorite dumplings from cultures across the globe
Make sandwiches stand out with textural techniques
Further ideas and inspiration with this tropical fruit
Let King’s Hawaiian carry the trends
An evolved culinary narrative is transforming the approach to flavor innovation
Set your sights on ways to enhance your off-site offerings
The portability and menu possibilities of yakisoba-pan
Exploring culinary mashups of the past, present and future
Leveraging the appeal of this enduring favorite is far from a half-baked notion
Exploring barbecue’s flavor MVPs
A steady pipeline of globally inspired dishes keeps things fresh
Will 2025 be the year of unprecedented beverage innovation?
Menu innovation that balances the familiar with the new
Two veteran operators reflect on ways to ensure the meat favorite maintains a contemporary edge
Exploring new flavor dimensions of a timeless favorite
Flavorful riffs from classic to contemporary
Three dishes that double-down on texture
Future-forward flavor exploration paints a vivid canvas for new menu introductions
Menu innovation that highlights a winning path for modern grill concepts
9 easy ways to explore this multifaceted ingredient
One familiar and comforting, another worldly and complex
From breakfast renditions to exciting new textures
Celebrate National Pasta Month with menu items that herald the season
Wake up to the menu possibilities of barbecue for breakfast and brunch
Meet the brand that’s redefining the toast category
Four dishes, four different approaches
Playbook strategies for crafting craveable queso recipes that will score points with guests
Third-culture cooking inspires new concept
Making a positive impact through a culture of care
Transforming dishes by leveraging impactful ingredients
Venture beyond the ubiquitous salsa roja and salsa verde
Three versatile Hispanic-style cheeses you should know better
4 imaginative approaches with signature culinary touches
The next iteration of the global mash-up is here.
The accent ingredient that yields high flavor returns
3 inventive takes on tiramisu
Rediscovering the classic and building fresh iterations
Busting beyond the side slice, cornbread is poised to make new menu moves
Featuring fresh flavors, unexpected carriers and global influences
Innovating in the seafood category for broad reach and signature appeal
Charred salsas present exciting recipe opportunities far beyond the classic chip dip.
Filling the fiber gap with a flavorful pasta noodle
100 menu inspirations from our readers, showcasing the flavor-forward innovation taking place in menu development today
Ghee Indian Kitchen | Kendall, Fla.
Bésame | Steamboat Springs, Colo.
The celebrated Seattle chef shares thoughts on applying Japanese flavors and techniques
King’s Hawaiian looks to create ohana—family—with foodservice partners
Four menu categories. Thirteen flavor-forward sauces. Unlimited potential.
Where global flavor systems meet regional traditions
Niche beverages hit the mainstream
Discover how frozen and shelf-stable fruits can support next-level menu moves
Exploring the appeal of layers upon layers of decadent filling
Uncover the breadth of opportunities to bring more mango to the bar and beyond
Discovering regional varieties beyond queso
7 classic meatball dishes from all points on the globe
Barilla for Professionals’ versatile portfolio of products gives chefs a competitive advantage
Planet-smart production strategies make California dairy a sustainable foodservice partner
Answering consumer demand with new menu innovation
Incorporating avante-garde ingredients into simple dishes
Easy scratch preparations can produce statement items that call out to customers
Enhancing main dishes with powerhouse sauces
IHOP | Based in Pasadena, Calif.
Brassica at The Waldorf Astoria Atlanta Buckhead | Atlanta
Rosie Cannonball | Houston
Mitch’s Downtown Bagel Café | Fort Lauderdale, Fla.
Genesis House Restaurant | New York
Nick the Greek | Based in San Jose, Calif.
Balos Estiatorio | Washington, D.C.
Lakeside at Wynn Las Vegas | Las Vegas
Mr Brews Taphouse | Based in Menomonee Falls, Wis.
Ovide | Miramar Beach, Fla.
KYU | Locations in New York, Las Vegas and Miami
Spago | Based in Beverly Hills, Calif.
Supper Club | Nashville, Tenn.
Nanbu Noodle Bar | Santa Rosa Beach, Fla.
Edan Bistro | North Miami, Fla.
MaryGold’s by Brad Kilgore | Miami
Dirty Habit | Washington D.C.
Maypop | New Orleans
In Collaboration with the National Watermelon Promotion Board
Twin Peaks | Based in Dallas
Fluffy Fluffy Dessert Café | Based in Toronto, Canada
The Ruxton | Baltimore, Md.
Bakery Lorraine | Based in San Antonio
LoLa 41 | Based in Nantucket, Mass.
El Molino del Sureste | St. Louis, Mo.
Pokeworks | Based in Irvine, Calif.
Tender Greens | Based in Los Angeles
Lemon Cocktail Bar | Chicago
Win Son Restaurant and Bakery | Brooklyn, N.Y
In Collaboration with Aussie Beef & Lamb
Juice It Up! | Based in Irvine, Calif.
Platform 18 at Century Grand | Phoenix
ilili | Based in New York
Goodnight’s Prime Steak + Spirits | Healdsburg, Calif.
Ruby Slipper | Based in New Orleans
Warsugai | Portland, Ore.
Serena Pastificio | Locations in Boca Raton, Fla., and Atlanta
Haven Point Provisions & Spirits at Sonesta Irvine | Irvine, Calif.
Ophelia’s Pizza + Bar | Nashville, Tenn.
Bobby’s Burgers by Bobby Flay | Based in Charlotte, N.C.
Rollati Ristorante | San Jose, Calif.
Mr. Tuna & Bar Futo | Portland, Maine
In Collaboration with the Alaska Seafood Marketing Institute
Immigrant Food | Washington, D.C.
Friendly’s Restaurants | Based in Wilbraham, Mass.
The Village Tap | Fort Wayne, Ind.
Oak at Fourteenth | Boulder, Colo.
Tupelo Honey | Based in Asheville, N.C. In Collaboration with the Idaho Potato Commission
5 fresh formats expand the menu possibilities
This enduring favorite shows culinary promise beyond the cup and spoon
Anemel | Benton Harbor, Mich.
Donatos Pizza | Based in Columbus, Ohio
Rock N Roll Sushi | Based in Mobile, Ala.
Cyrus | Geyserville, Calif.
Michael’s on Naples | Long Beach, Calif.
El Naranjo | Austin, Texas
Woods Hill Pier 4 | Boston
Kinship Butcher & Sundry | Atlanta
Stationairy | Nashville, Tenn.
Hank’s Seafood Restaurant | Charleston, S.C.
Petite Chou Bistro & Champagne Bar | Indianapolis
Mia Francesca | Based in Chicago
The Greene Turtle | Based in Columbia, Md.
Toastique | Based in Washington, D.C.
The Amalfi Llama | Miami and San Diego
The Back 40 | Nashville, Tenn.
Tous les Jours | Based in Seoul, South Korea, with locations across the U.S.
El Bagel | Miami and Las Vegas
The Citizen | Alys Beach, Fla.
How to deconstruct and reassemble flavor-forward classics
Four Flamingos | Key West, Fla.
Artichoke Pizza | Based in New York
Soby's | Greenville, S.C.
Sekoya Lounge & Kitchen | Palo Alto, Calif.
PJ's Coffee | New Orleans
Original ChopShop | Based in Plano, Texas
The Yellow Pony Pub & Garden | Ocala, Fla.
República | Portland, Ore.
Elote Cafe | Sedona, Ariz. In Collaboration with the California Milk Advisory Board
Hummus Mediterranean Kitchen | Based in San Mateo, Calif.
Medi Kitchen + Cocktail | Chicago
1 Kitchen Nashville | Nashville, Tenn.
Under the Sun Pub & Pizza | Boulder, Colo.
Union Hall | Valparaiso, Ind.
Asheville Proper | Asheville, N.C.
Hat Creek Burger Company | Austin, Texas
Stealing the show with new flavors and twists
The Trough Sandwich Kitchen | Orange County, Calif.
6 ways to maximize the fresh mozzarella, tomato and basil trio
3 meaty dishes exemplify the menu possibilities
Wagyu is having a moment—seize the opportunity
The best burger builds begin with the bun
Cross-utilizing ingredients for fresh menu options
How to introduce global flavors into specialty concoctions
Thrilling ballpark crowds with fun, approachable, creative fare
The authentic flavor of a new ready-to-use foodservice paste is the difference-maker.
Pizza is poised to polish its health halo, especially when using a high-fiber flour dough
Exploring the carrier’s untapped potential
These savory spheres are rolling onto modern Mexican menus
Contrasting cheeses and upgraded accoutrements elevate the experience
The look and taste of char-grilled chicken leads to easy and effective elevations of menu mainstays
Subverting guest expectations through surprise ingredients and unconventional twists
Primal flavors are on display at this carnivorous food fest
A flavorful, cost-efficient vehicle for menu innovation
With this tropical fruit favorite in your kitchen, nothing’s off the table for flavor-forward culinary applications
Fresh iterations of nostalgic dishes for menu inspiration
Pushing the envelope and attracting new customers
Introducing fresh flavors in a shareable format
Why Korean might be cuisine of the year
Taking dishes from standard to showstopping
Leading with its distinctive bubbles and char, the Indian flatbread is making menu moves
Dairy-based sauces bring nuanced flavor power
Five red-hot ideas from social media to add excitement to your menu
Keenly deployed global spins cast a wide net of menu opportunity
The advantages really add up when you turn to trusted, affordable pantry staples to create easy, impactful signature menu items
Modern flavor play keeps this heritage brand fresh
Zeroing in on the opportunities for trend-forward menu additions
Explore herbaceous, caffeinated and “swicy” flavor profiles
Inside five restaurants’ all-star cheese dishes
There is much to be gained when ownership is an attitude.
Craftsmanship, heritage and creativity mark the trend
Dip innovations are an essential addition to expand your French fry arsenal
Sourcing meat from Australia beefs up salads with a nutrient-rich, pasture-raised protein
Premium breads with deep-rooted brand recognition can make all the difference in your next signature sandwich build
How clever garnishes and high-impact finishes elevate the modern beverage menu
Reinventing the classic dish through a symphony of global flavors
Chefs find menu success in the Hawaii-inspired trend
Beer-battered Wild Alaska Pollock fillets deliver premium flavor value and a sustainability success story
New ways to reimagine a crispy classic
A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
Meticulous flavor building underpins gold-standard innovation
Fostering a coffee culture around community, conversation and connection
Taking cues from Scandinavian café culture
Producers and restaurants alike are finding value in flavor-infused tequila.
Nordstrom serves up seasonal LTOs starring Aussie lamb
Escape-worthy ingredients brighten menus and moods
Flavorful add-ins, contrasting textures and elevated finishes make for easy upgrades
Four inventive builds that prove burgers’ infinite potential
Are your french fries built to go the distance in take-out and delivery applications?
King’s Hawaiian makes exploring this top trend easy
Disrupting conventions in the crispy, craveable chicken breast game
A conversation with Dog Haus’ co-founder about agility and the creative process
A powerful pantry trifecta, lentils convey flavor, nutrition and satiety
5 classic salads transformed into handheld gold
Acclaimed restaurateur Laura Ozyilmaz of San Francisco’s Dalida offers a case study on why the restaurant sources Aussie Lamb
Exploring the potential of this powerhouse flavor booster
A new foodservice initiative to capitalize on the mushroom momentum
From unexpected textures and flavor profiles to global spins on classic cocktails, the vast region offers much to explore.
Vibrant, in-your-face colors grab attention in the social media era
Discovering the rich culinary traditions of this diverse region
This heritage ingredient brings big possibilities to the modern table
Coffees, snacks and sandwiches translate into new opportunities
Creative iterations energize the salad category
The islands’ iconic food culture expands its reach across the mainland
The food, beverages and vibe all inspire modern menus
A deeper exploration yields a world of surprising opportunity
The most comforting spice shows off big flavor moves
Highlighting the opportunity with café classics
Three Hawaiian classics offer signature options
Chefs and industry experts weigh in on the flavors, ingredients and movements on the edge of the trend cycle
Trend-forward takes on Mexico’s beverage builders
Scandi-inspired flavor builders
Eight areas of opportunity for salad dressings
Culinary insights on leveraging tallow in menu development
A brief overview of the spice's two varieties
Leveraging MSG’s potential
Expert insights on Scandinavian influences and opportunities
Industry insights on cinnamon’s broad appeal and menu potential
Format transformation brings broadened opportunities
Chefs weigh in on MSG’s use as a modern flavor builder
Chefs weigh in on leveraging next-level dressings
Exploring West Africa’s popular refreshment
Chefs share insights on the trend drivers and opportunities
Creative ideas for the powerhouse flavor-builder
Insights on the opportunities with this trend
Examining the allure of this vast region
Introducing kalo and uala
The chefs, food & beverage experts, and industry analysts who provided input and insights for this special issue
Women chefs speak up and speak out about life in the culinary arts
From chicken wings to milk tea, mochi’s menu possibilities span the entire menu
Three proven classics with menu potential
How to ring in the new year with culinary flair and keep it going all yearlong
Embracing a modern approach to menuing and marketing Australian-sourced, grass-fed beef
From mood boosters to wellness remedies, these ingredients bring a bevy of benefits, and more importantly, feel-good flavor
A case study in how high-impact ingredients can transform any dish
Japan’s yuzu kosho is a spicy citrus paste that packs a flavor punch
The carajillo cocktail stars strong coffee and Spanish liqueur, with notes of warm baking spices
Lesser known than its India and Thai counterparts, Japanese curry is winning fans with its comfort food vibes and rich, savory flavor
Whether puffed, dried or ground into a paste, makhana offers a blank canvas for both savory and sweet dishes.
Not to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Tapping into this drink’s winning flavor combination
Get to know TREHA® and get the lowdown on a high-performing “new” ingredient
Navigating the bold flavors of natto and koji in modern cuisine
Embrace the ease and impact of value-added onion products
Whether a seasoning, sauce or cocktail rim, al pastor imbues bold flavor across cuisines
Turn to high impact specialty cuts to elevate a craveable favorite
Highlighting specialty pasta reinforces a restaurant brand’s culinary narrative
Rich, aromatic and transformative, this Indian technique is a gamechanger
Blueberries bring sweet-tart flavor, pleasing color and familiarity to global builds
Taking a closer look at the menu possibilities with this unique crunchy sweetener
Tap into morning flavor favorites for signature evening desserts
Discover the added values of a fresh take on avocados
Mash-up blending the unique flavor combinations of Vietnamese cuisine with signature Cajun flavors
With a few easy add-ins, these iconic cheese products serve up trending global flavors
Bringing together the individual artistry and expertise of chefs and beekeepers
How honey can temper hot spices with just the right amount of sweetness
This humble omelette sandwich offers a world of opportunity
Strategies for creating memorable guest experiences that separate the best from the rest
This Georgian staple is ready to lend a big flavor boost to American menus
Get ready for Korea’s umami-packed flavor booster
Three ways to leverage the popularity of Mexican comfort foods on modern menus
Meatless protein options for any cuisine and daypart
The legacy brands of foundational ingredients deliver consistent quality and peace of mind
Highlights from the 2023 Flavor Experience
Breakfast sandwiches rise and shine
Japanese mash-ups: where tradition meets innovation
Leverage the power of mushrooms with flavor-forward menu ideas
Reimagining steak and eggs into a modern main
Product innovation opens the door for menu creativity
CORE’s mission to support restaurant families in need
Cal-Mex’s innovative spin on Mexican flavors
Blueberries are the must-have ingredient for trend-forward sweet-savory combos
Exploring global ingredients and meat marvels
This Georgian condiment is poised to make moves on American menus
Breakfast sandwiches rise and shineNot to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
The Salty Donut | Based in Miami
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Piada Italian Street Food | Based in Columbus, Ohio
Broken Yolk Café | based in San Diego
