Create this unique breakfast using turkey sausage links layered with a farmer’s cheese omelet, kettle chips and fresh herbs.
Discover how color is becoming more crucial than ever, as innovative menu developers explore unconventional ways to surprise and delight diners.
What are the issues driving trends and sparking conversation in F&B today?
Prepare to be inspired as we highlight unique pizza concepts that demonstrate broader trends in flavor building and consumer preferences.
Want your restaurant to be the go-to choice for brunch? Offer flavorful dishes showcasing fresh beef and pork. You can find innovative menu ideas for entrees and side dishes at https://tysonfreshmeats.com/foodservice-news.
The breakfast sandwich offers an ideal home for the red-hot fried chicken trend
Australian grassfed steak and a killer presentation puts the OMG in this LTO at a Miami hot-spot
Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Chef Janine Booth gives pizza night a global spin with Australian lamb
Feed your passion for incredible flavor with Monin’s 2022 Flavor of the Year!
In the hands of Chef James Patterson, Australian lamb racks get the tableside service treatment
Navigating a world of possibilities with this classic comfort
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin
Sweet and savory blueberry solutions deliver on consumer demands
This authentic line of Italian meats offers distinctive tastes and flavors
Cost-efficient, consistent, labor-saving solutions
Cost-efficient, consistent, labor-saving solutions
Developing a host of trend-forward menu items while maximizing one new SKU
PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future
Simple ingredients and culinary versatility make new plant-based products shine
7 trend-forward ways to leverage the power of peanuts to resonate with the next generation
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
See what more Haliburton International Foods can do for your menu
Check out how simple it is to make a clean, plant-forward meat alternative using walnuts
One savvy sauce carries surprising flavor and color across multiple formats
Watch five top food pros go pan-to-pan during Walnuts@Work Live Plant-Forward cooking competition
Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy
Join our chefs as they discuss how smoked meats can help your carryout menu.
Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options
The universal appeal of hot dogs, brats and sausages offers a comfort-centric platform for flavor innovation
A cross-country tasting tour leads to new pathways of menu innovation
Join our chefs as they discuss how smoked meats can help your carryout menu.
A blend of powdered dashi, black truffle and cashews offers flavor inspiration.
Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie
Grapes showcase the culinary treatments making fruit a menu star
Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each
John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc
Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver
LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
Andrea Murdoch is chef de cuisine at University of Colorado Boulder, and chef/owner of Four Directions Cuisine
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.
Incorporating distinctly Southeast Asian ingredients into sandwiches, soups and stir-fry dishes is a great way to introduce patrons to a new world of culinary adventure
Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Answer the call for nutrient-rich dishes that power menus
Add richness of flavor and gorgeous color to sauces, glazes and more
Barton Seaver demonstrates how to use a king salmon from nose to tail for maximum profitabiility
What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain
10 dynamic, menu-ready builds and how to leverage them, brought to you by Minor's
How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair
Blueberries paired with savory, acidic or herbaceous elements surprise and delight diners
Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish
Rickie Perez, Executive Chef/Founder of Logan Oyster Socials, a traveling oyster bar in Chicago, serves up a seafood pasta that is a perfect 10
We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor
How Custom Culinary® turns trends into reality with exciting new dishes that meet your operational needs, delight your customers and exceed your expectations.
Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
Dinner theatre — by way of Dubai — is pure extravagance, and has a definite place in modern foodservice
Elizabeth Falkner is a renowned chef, author and television personality. She shares five flavors that inspire her culinary creativity.
In 15 days that averaged 19 hours per day, Gerry Ludwig's team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.
A classic plant-forward dish from the Levant is paired with pasta for modern comfort.
This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone
Monin has introduced bright, clean-label vegetable purées that help deliver the veg-centric trend in drinks
Pizza offers a safe point of entry with mainstream appeal—yet it’s positioned to step outside of traditional parameters. Here are 10 modern approaches that can propel pizza innovation.
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada
This Fettuccine Carbonara sees a luscious blend of cream, guanciale, Grana Padano cheese and rendered guanciale fat
Toppings and sauces made with DOLE® Chef-Ready Cuts and Chef-Ready Frozen Fruit Purées lend a premium touch to your menu.
Tap into trending global flavors while staying in your guests’ comfort zone
Steak is premium, but the experience doesn’t have to be formal, as stand-up steak concept Ikinari Steak demonstrates
Steak in a Cup... yes, that’s right—steak is supremely portable and snackable in South Korea’s steak stalls
Milk Bar in New York started the cereal milk craze a few years back. Now, operators are maximizing the emotional tie most diners have to cereal, then upping the game by featuring both the cereal milk and cereal in pancakes, cocktails, desserts and more.
Today, the snacking category is huge, and the bar bite category continues to deliver a world of flavor-forward, fun choices. Candied bacon, meatballs, tots, veg-centric dishes like Crispy Squash Blossoms are all on the menu.
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.
With consumers showing hummus so much love, there’s an opportunity for menu differentiation through creative play in flavor combinations—both in the hummus and atop. Jorge Cespedes brings you five creative ways to top plant-based purées, lending flavor, texture and menu differentiation.
Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group
Vibrant color dinnerware options from Libbey® help your one-of-a-kind plating ideas take flight, creating new looks to complement your venue’s unique character. Serve up an experience that is funky, eclectic or adventurous – and always memorable.
Amid the real concern of rising prices in an ever-changing landscape of labor, transportation, food costs and tariffs, flavor should remain every restaurant operator’s top priority.
Sauces are the silver bullet, armed with craveability, uniqueness and, of course, flavor. Their role in plate composition isn’t new, but the opportunity today sees chefs leveraging the culinary might of sauces and wielding it in unique and memorable ways—all with the strategy of building a flavor impact that knocks their guests' socks off
Garner Foods donated $20,000 to hunger charities during the Texas Pete® Kitchen Hero Cook-Off.
Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Bowl builds are a powerhouse on menus today, and play well in a number of dayparts. Here are three ways to bean up your bowls, using plant-based ingredients to carry big flavors, satisfy hunger and provide nutrient-rich foods.
Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.
Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Jorge Cespedes is consulting corporate chef for Bush’s Beans. He suggests cutting edge ways to serve beans for breakfast, has delicious ideas for seasonings for crispy garbanzo beans, and challenges chefs to see how far hummus can go.
Gerry Ludwig and his team visited 113 restaurants and tasted 1,107 dishes on their annual street-level trends tour, finding actionable insights that can translate onto today's menus. Here's part two in our series, delivering even more on-trend takeaways.
While researching the Trends Tour of 2018 part 2, a few dishes stood out - the frico taco, onion dip, and the breakthrough of Sea Buckthorn.
Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.
Haliburton provides a pathway into plant-forward success through the use of scratch-made sauces.
Chefs are looking at pasta as a platform for creative menu development. Here are five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.
Luca Brunelle, executive chef for The Gideon Putnam in Saratoga Springs, shares his five flavors that inspire culinary creativity.
12 inroads into signature salads, all offering opportunity to create a memorable, come-back-again flavor experience.
CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.
From treating menu writing like composing a symphony, to building a drink version of a Caprese salad, Jay Perry shares with us his approach to flavor strategy.
Culinary consultant Don Cortes shares with us how he views flavor as a menu strategy, using the traditional lens of culinary, but with heavy influences from his upbringing
The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.
How Haliburton creates create classic-technique reduction sauces ready to use.
Hispanic-style cheeses from California tap into the continuing popularity of Latin cuisine on menus today. Chefs are showcasing creativity by leveraging Hispanic ingredients in craveable, delicious dishes.
Fresh purées can wow even the most discerning palates. Fruit purées, zests and blends help chefs add precisely the right flavor to a curried ginger peach sauce, instantly transforming Moroccan chicken brochettes into a menu best-seller.
Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes
Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018
Potatoes help the chef tap into the veg-centric/plant-forward trend while still giving diners what they want—satisfaction, satiety and craveability
U.S. Cheesemakers dominated the World Championship Cheese Contest in Madison in 2018, and BelGioioso Cheese was awarded eight prestigious medals out of a total of 3,402 entries from 26 different nations
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
Five trends Kim Haasarud is watching to help you up your cocktail development, delivery, marketing and creativity game
Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends
Frico and French onion dip are among some of the menu standouts from Chef Gerry Ludwig’s 2018 trends tour. See how they’re creating buzz on menus.
Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico
Creative ingredient play, unexpected flavor combinations and brand compatibility all mark the modern pizza trend
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
The potential flavor combinations and ingredients that work in compound butters are virtually endless
Five trends Dave Woolley - Chef of Fun Things to Cook, CD Culinary Approach - is watching in 2018
Will Eudy shares his go-to ingredients that help build a great flavor story
4 ways to make your fried chicken dishes truly your own - using your story, flavor building, careful choice and use of oil, and choosing the right cut
Charlie Baggs's talks about his NRA 2018 Show roadmap and what trends he foresees for 2018
Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.
Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread
Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.
Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.
Greek yogurt offers a pleasing balance between acidity and richness to desserts. Use it in Greek Yogurt Icing, Frozen Greek Yogurt and Almond Panna Cotta.
Flavor Partners Showcase - how Bush's Beans' products and recipes help customers take full advantage of the vegetable-forward menu trend
Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce
Avocados From Mexico opens new state-of-the-art Culinary Center which will serve to further education and culinary innovation.
Beverage specialists at Monin have tapped into two major trends that hold big opportunity in the incredibly dynamic universe of modern cocktails
In his Umami Tuna Poke, Chad Lance finds that balance by replacing soy sauce with Monin® Umami Concentrated Flavor
Leverage the power of Chobani® Greek Yogurt in a multitude of sauce applications
Enrich and embolden your seasonal soups and salad dressings with Chobani
Street-level research reveals creative sparks that can flame menu innovation
Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out
Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation
Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple
Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado
Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.
Flavor Partners Showcase - Idahoan Potatoes offers shareable finger food recipes using Idahoan® Tater Tumbler Appetizer Mix
Stephanie Tyson's trifecta of milk chocolate, bourbon and CHA! by Texas Pete® Sriracha Sauce is unexpected, but certainly inviting
Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey
Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.
Mango savory toast, mango chimichurri bacon burger and mango michelada. Maximize flavor excitement and minimize labor with chef-ready frozen purées.
Hummus is having a moment. Nestlé Minor's brings you nine ways to signaturize this craveable, wholesome Middle Eastern dip.
Cocktails go deep with these high-impact ingredients
Ham is happening. Watch UNCUT Making the Cut to see Chef Cosmo Goss of The Publican in Chicago showcase the delicious “umami bomb”. With the National Pork Board.
