Four dishes, four different approaches
The hands-on feast of the Philippines
Choose your own culinary adventure with friends
How communal classics resonate with today’s consumer
Service with a bit of showmanship
Tabletop grilling with banchan to boot
Celebrating two decades of flavor innovation
Celebrating two decades of flavor innovation
Celebrating two decades of flavor innovation
Celebrating two decades of flavor innovation
Celebrating two decades of flavor innovation
Celebrating two decades of flavor innovation
Celebrating two decades of flavor innovation
Playbook strategies for crafting craveable queso recipes that will score points with guests
Celebrating two decades of flavor innovation
Third-culture cooking inspires new concept
Kevin Ripley
Senior Director of Culinary
Maggiano’s Little Italy
Kevin Ripley
Senior Director of Culinary
Maggiano’s Little Italy
Michael Israel | Corporate Executive Chef Arby’s
Darryl Mickler
Senior VP of Food & Beverage
Golden Corral Corporation
7 dishes that dial up indulgence
Michael Slavin
VP Culinary & Menu Innovation
Houlihan’s | Bristol Seafood | J. Gilbert’s
Michael Slavin
VP Culinary & Menu Innovation
Houlihan’s | Bristol Seafood | J. Gilbert’s
Making a positive impact through a culture of care
Michael Slavin
VP Culinary & Menu Innovation
Houlihan’s | Bristol Seafood | J. Gilbert’s
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
Supporting players with big impact
Strategic flourishes win the day
The power to brighten—and lighten
From verdant park to vibrant plate
Explore 4 eye-catching dishes with flower accents
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.
Brian Brindza, Director of Culinary and Menu Innovation
Toppers Pizza
Matt Voskuil, Executive Chef
Michael Israel, Corporate Executive Chef
Arby’s
Michael Israel, Corporate Executive Chef
Arby’s
Katy Velazquez, Corporate Executive Chef
Qdoba
Matt Voskuil, Executive Chef
Upping the culinary ante through high-impact ingredients
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
Pasta serves as an ideal carrier for seasonality, trending flavors and culinary creativity
Pasta serves as an ideal carrier for seasonality, trending flavors and culinary creativity
Pasta serves as an ideal carrier for seasonality, trending flavors and culinary creativity
Pasta serves as an ideal carrier for seasonality, trending flavors and culinary creativity
Pasta serves as an ideal carrier for seasonality, trending flavors and culinary creativity
Niche beverages hit the mainstream
Discover how frozen and shelf-stable fruits can support next-level menu moves
A sweet-and-sour red wine glaze offsets rich ribs
Lettuce wraps encourage guest customization
Global flavors can jazz up a multigenerational recipe
And balance with a creamy lemon-yogurt side
Mining the complex flavors of Korean BBQ
From generation-spanning recipes to fresh reinventions
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
5 flavor-forward indulgences plus one good-for-you smoothie
Katy Velazquez, Corporate Executive Chef
Qdoba
Darryl Mickler, Senior VP of Food & Beverage
Golden Corral Corporation
Matt Voskuil, Executive Chef
Darryl Mickler, Senior VP of Food & Beverage
Golden Corral Corporation
Katy Velazquez, Corporate Executive Chef
Qdoba
Matt Voskuil, Executive Chef
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
Jess Bograd, Senior Director Culinary,
City Barbeque
Christian Hallowell,
Corporate Executive Chef | Senior Director of R&D,
Bloomin’ Brands
Christian Hallowell,
Corporate Executive Chef | Senior Director of R&D,
Bloomin’ Brands
Jess Bograd, Senior Director Culinary,
City Barbeque
Matt McMillin, Chief Culinary Officer,
Cooper’s Hawk Winery & Restaurants
Christian Hallowell,
Corporate Executive Chef | Senior Director of R&D,
Bloomin’ Brands
8 summer-ready, ingredient-inspired recipes
Jess Bograd, Senior Director Culinary,
City Barbeque
Joshua Ingraham, Culinary + Wellness Director,
Aramark
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
The menu at Denver’s Pony Up includes several variations of French dip.
Fresh flavor systems and premium ingredients elevate these classics
The BBQ Cuban Sub at Firehouse Subs blends characteristics of two beloved flavor traditions
In Chicago, TriBecca’s Sandwich Shop puts an elevated spin on an iconic American comfort food
Jewish-African fusion restaurant JewFro's Reuben incorporates Ethiopian spice blends for a wholly original flavor experience that doesn’t skew too far from the classic.
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
Leyla Wheelhouse, Senior Culinary Director, Food & Drink Resources
Joshua Ingraham, Culinary + Wellness Director, Aramark
Matt McMillin, Chief Culinary Officer
Cooper’s Hawk Winery & Restaurants
Matt McMillin, Chief Culinary Officer, Cooper’s Hawk Winery & Restaurants
Leyla Wheelhouse, Senior Culinary Director, Food & Drink Resources
Marshall Scarborough, VP Menu & Culinary Innovation
Bojangles
Chef insights on ingredient-inspired recipes
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
Create this unique breakfast using turkey sausage links layered with a farmer’s cheese omelet, kettle chips and fresh herbs.
Five red-hot ideas from social media to add excitement to your menu
Keenly deployed global spins cast a wide net of menu opportunity
Marshall Scarborough, VP Menu & Culinary Innovation Bojangles
Richard Garcia, Senior Vice President of Food & Beverage, Divisional Vice President of Hotel Operations Caribbean & Latin America | Remington Hospitality
Chef insights on six ingredient-inspired recipes
Leyla Wheelhouse, Senior Culinary Director Food & Drink Resources
Leyla Wheelhouse, Senior Culinary Director
Food & Drink Resources
Marshall Scarborough, VP Menu & Culinary Innovation, Bojangles, Remington Hospitality
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses, Mitchell’s Fish Markets and Muer Restaurants, Landry’s Inc.
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
Gingerline | Charleston, South Carolina
ABA | Locations in Chicago, Miami and Austin, Texas
Sunda New Asian | Locations in Chicago, Nashville, Tenn., Tampa, Fla.
From kebabs to satays, global proteins shine in skewered formats
New ways to reimagine a crispy classic
A new high-fiber flour has exciting implications for customer favorites like tortillas, pastas and handhelds.
Anthony Dee, Corporate Executive Concept Chef, Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Anthony Dee, Corporate Executive Concept Chef Mitchell’s Steakhouses & Fish Markets/Muer Restaurants, Landry’s Inc.
Chef insights on six ingredient-inspired recipes
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality
Richard Garcia, Senior Vice President, Food & Beverage, Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality
Colin Mills, Senior Recipe Developer, HelloFresh
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage
First Hospitality
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
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Cafe
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Tiffany L. Sawyer, Corporate Director of Culinary and Beverage, First Hospitality
Colin Mills, Senior Recipe Developer, HelloFresh
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Colin Mills, Senior Recipe Developer, HelloFresh
5 classic salads transformed into handheld gold
There’s more than bourbon in the Gateway to the South
Stop 3: Oskar’s Slider Bar
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
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
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Often found within Korean kimbap rolls, pickled radishes can imbue an array of dishes with a refreshing kick of tart and slightly sweet notes.
Made from fermented soybeans (meju), ganjang is lighter and saltier than Japanese and Chinese soy sauces.
Japanese noodle dishes may call to mind hot soups, but chilled variations of both ramen and soba bring the same depth of flavor albeit at a cooler temperature.
Popular on their own or when combined, matcha and mochi are cornerstones of Japanese cuisine.
Fermented black beans (also known as douchi) punch above their weight, with just a small amount bringing rich, smoky flavor.
Boasting citrus notes that differentiate it from Sichuan pepper, mac khen is often used in seafood and poultry dishes.
Global flavors, ingredients and menu concepts inspire modern menu development
From unexpected textures and flavor profiles to global spins on classic cocktails, the vast region offers much to explore.
Rose petal jam imbues floral, sweet notes to both sweet and savory dishes.
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
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Matt Burton, Director of R&D/Corporate Executive Chef, Dickey’s Barbecue Restaurants
Chef insights on ingredient-inspired recipes
Carron Harris, Senior Director, Culinary, Papa Murphy’s Pizza
Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Café
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
At Palm & Pine in New Orleans, huitlacoche butter is served alongside these "Corn Babies," a shareable buttermilk cornbread dish.
Sea salt from South America brings a singular terroir (or in this case, “merroir”) to any dish.
Global flavors, ingredients and menu concepts inspire modern menu development
According to a 2023 study by Datassential, menu mentions of cacao have increased 11 percent in the past four years.
For millennia, mastic trees have been harvested for their resin, which can be used as a spice, chewing gum and digestive aid.
Savory, cheesy, crispy rösti offers all-day menu inspiration.
With an herbaceous flavor profile, caraway seeds are an ideal ingredient for more nuanced cocktails and liqueurs.
Technically a legume, the baru nut has long been a popular snack in Brazil, but is still an untapped ingredient stateside
The plating and strict adherence to basic ingredients make oeuf mayonnaise a French bistro favorite
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
North Italia | Based in Calabasas Hills, Calif.
Hash Kitchen | Based in Scottsdale, Ariz.
Boots & Bones | Jersey City, N.J.
OEB Breakfast Co. | Based in Calgary, Alberta
The Bungalow Kitchen | Tiburon, Calif.
Wake up to fresh menu inspiration in 2024
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.
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
A 30-second peek into the prep process
Turn to high impact specialty cuts to elevate a craveable favorite
Highlighting specialty pasta reinforces a restaurant brand’s culinary narrative
Tap into morning flavor favorites for signature evening desserts
Discover the added values of a fresh take on avocados
Strategies for creating memorable guest experiences that separate the best from the rest
Three ways to leverage the popularity of Mexican comfort foods on modern menus
The legacy brands of foundational ingredients deliver consistent quality and peace of mind
Breakfast sandwiches rise and shine
Japanese mash-ups: where tradition meets innovation
Leverage the power of mushrooms with flavor-forward menu ideas
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
“New classics” are driving excitement in the pizza category
With a sweet-and-sour flavor and crunchy texture, pickles could be the next big pizza topping
Blueberries are the must-have ingredient for trend-forward sweet-savory combos
Exploring global ingredients and meat marvels
Give guests more of the sweet and spicy combination they can’t get enough of
This Georgian condiment is poised to make moves on American menus
Reel in guests with trend-forward takes on a craveable classic
Getting at the root of global flavors with onions
Elevating global flavors using McCain Mini Mashers™ Potato Bites
Pasta serves as the familiar base in each of these innovative, flavorful dishes.
Elevating grilled items with this trending ingredient’s nutty, savory and rich flavor
Discover how color is becoming more crucial than ever, as innovative menu developers explore unconventional ways to surprise and delight diners.
Southeast Asia offers a trio of on-trend sauces primed for mainstream menus
American sheep are stewards of the land
Spicy sippers tingle the palate and excite the senses
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
A culinary passion for pasta is always on trend
What are the issues driving trends and sparking conversation in F&B today?
Ready-to-bake batters can help you launch, expand or transform your baked goods program
Ignite menu offerings with bold Asian flavors
Explore these versatile sauces that bring a world of flavor to the table
Capturing the flavor complexity of dried peppers without any back-of-house burn
This creation yielded a trifecta of creative plant-based concepts, showcasing peanuts’ value as an alternative protein option.
Chefs showcase peanuts’ menu-building potential
Two fresh approaches to sauces
Six more ways to modernize the classic
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
Adding creative fuel to flavor innovation
Leverage an old favorite to craft new, flavor-forward dishes
The classic cocktail takes on new flavors
The classic cocktail takes on new flavors
Five creative takes on the classic cocktail
Prepare to be inspired as we highlight unique pizza concepts that demonstrate broader trends in flavor building and consumer preferences.
Cacio e pepe meets briny umami decadence
A culinary passion for pasta is always on trend
A quick tour of inspiring bites and sips
New frontiers in meat-centric pizza builds
TikTok opens the door to a craveable new mash-up
Versatile products that enhance flavor and reduce BOH complexity are key
Three beverage trends making a splash right now!
Global heat introductions are a means to invigorate this evergreen category
Embracing the versatility of this plant-based protein
Building purpose around a purchase
Seize the menu potential of new poppable potato bites
Maximizing this versatile, comfort-centric dish
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
Explore the menu potential of emerging global ingredients.
Skewered meats paired with game answer the call for adventure
Seasonal appetizers featuring trend-forward meat skewers are a smart menu play
Meat on sticks bring a fun, interactive vibe to brunch
Asian stylings build a compelling flavor story on skewer-style pork dishes
Finding inspiration in the modern menu moves of a generous peer community
Harnessing food trends for quick-turnaround LTOs
Our chefs weighed in on multiple topics, from inspiration to trends to the powerful language of food.
California dairy’s planet-smart strategies deliver menu-smart advantages
Two leading chefs share their insights on how the sweet-heat trend can bring a new level of creativity and craveability to menus.
A few creative moves take this Philly classic beyond the bun
Fire up appetites with strategic hits of heat in this always-trending format
Maeve Webster talks to a culinary director at a top university as he shares insights on this generation’s dining preferences and flavor profiles
When creating craveable, quality handhelds, start with the bread
Amplify the pleasures of outdoor dining with craveable queso-based signatures
A relaxed afternoon off-site dining atmosphere is becoming the ideal setting for an imaginative menu mix
Expand your culinary point of view with boldly flavored premium meat toppings
Chef Kajsa Alger of Veggie Grill dives into effective flavor-building techniques and surprising ingredient combinations that make plant-based menu items signature and craveable.
Cultivating culinary vibes during shoulder hours and late night
Shareables loaded with bacon win the day
The ideal menu item for those shoulder and late-night hours
Cathy Nash Holley sits down with Nate Weir, VP of Culinary for Modern Restaurant Concepts for a lively discussion on savvy flavor strategies
Chefs are spinning these craveable classics into modern menu stars
Take the express to menu success by moving avocados forward in your lineup
Exploring the opportunity within these craveable styles of pizza
Fiery bites that pack a memorable punch are a means to elevate your bar bites game
Leveraging this popular, tried-and-true flavor system and moving it into a variety of menu items
Guests can expect a balance of classic approaches and expectation-defying inspiration on today’s steakhouse menus
A craveable new option for those who like to play with their food
Modern takes on an ancient ingredient
Make modern moves with mustard-based dressings
This familiar condiment offers serious versatility with on-trend appeal
Leveraging mustard varieties for signature meat-centric menus
Punch up dishes with these mustard-based condiments
Take inspiration from innovative salad builds
Chefs put their own spins on classic barbecue while introducing consumers to the country’s wide array of on-trend regional variations
Spark onion ring innovation through creative and craveable flavor play in batters, formats and finishes.
Flavor innovation proves the sauce is still boss
This Mexican shareable is primed for American menus
12 creative ideas for three menu favorites
The next iteration leverages bold Asian flavors and spicier builds
Top tier sporting events create menu opportunities to win big with fans
Modern approaches to achieve crispy, punchy, gooey and meaty perfection
Chefs pack a punch with pepper-driven sauces and condiments
Leveraging this classic soup as a proven flavor system
Breakfast and brunch get a hit of inspiration from trending flavors and formats
Spice, slaws and plant-based proteins offer tactical advantages to raise your flavor game
Asian stylings are propelling a humble breakfast offering into new realms
Latin and Asian mash-ups bring new flavor experiences to morning menus
Global heat kicks this favorite format up a notch
Steaks share the spotlight as other premium beef dishes make moves on modern menus
The craft of thoughtful flavor calibration makes this “borderless” cuisine one to watch
Menu inspiration from chefs across the country
Menu inspirations for skewered meats
Creative ways into the savory pie trend
Merquen typically sees a combination of dried and smoked aji cacho de cabra (a chile pepper also known as goat’s horn red pepper), salt and ground coriander.
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
No broth needed in this mix-your-own flavor explosion
Update reliable classics with modern flavor touches
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
Closing out the year with menu inspiration from chefs across the country
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.
Closing out the year with menu inspiration from chefs across the country
Scouting trends in this emerging food destination town
Closing out the year with menu inspiration from chefs across the country
Gain a global edge with versatile plant-based proteins.
Scouting trends in this emerging food destination town
Culinary creativity plus ease of execution adds up to menu success
Look to beans for global flavor play
Menuing global flavors is the pathway to this generation
Modern pasta applications carry intriguing Asian flavors and mash-ups
A bit further out of San Antonio's downtown core, John Russ, executive chef and co-owner, entices diners at the eclectic Clementine
On the fine-dining end of the spectrum, Executive Chef Steve McHugh’s Landrace opened in San Antonio's new Thompson Hotel last year showcasing Texas ingredients
Pharm Table is equally Insta-worthy, with colorful, plant-based brunch menu options like smoked local mushroom ceviche with tamari leche de tigre
La Panaderia, which fills its bakery cases with traditional Mexican sweet breads like pan de muerto, is a must-visit morning stop in San Antonio
In a revamped former brewery complex that has become San Antonio's central culinary destination, Brasserie Mon Chou Chou is a slightly irreverent French brasserie where locals and visitors sip cocktails like the best-selling French Pink Fairy
Fusion is in evidence at Best Quality Daughter in dishes like the mochi cheddar hush puppies, featuring Japanese mochi with Brazilian pao de queijo
Discovering creative pathways to plant-forward menus
Scouting trends in this emerging food destination town
Chefs are crafting a flavor story with plant-based fish that consumers can hook into
Salmon’s mainstream popularity is spawning an influx of plant-based innovation
Plant-based shrimp satisfies seafood cravings and generates buzz
Let one advantage lift another when you choose Land O’Lakes® Clarified Butter
San Antonio's Dough Pizzeria Napoletana has been serving Association of Neapolitan Pizzaioli-certified pies since 2007
At Box Street Social, which started life as a food truck in San Antonio, the all-day brunch menu gives chilaquiles an Eastern-Med makeover
Leverage the signature flavor profiles of three classic dishes
Bold flavors on pizza pies are hitting the sweet spot for Gen Z diners
Applying the value and versatility of hand-selected beef cuts across the menu
From seed to package, sustainability has multiple layers at Gills Onions
Plant-based and protein-rich noodles and pasta become menu game-changers
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Translating next-gen flavors for successful cold-coffee beverage menus
Signature creations, both classic and contemporary, make for memorable meals and return visits
Celebrating pasta with trend-forward recipe builds
Add flavorful innovation across your menu with Monin
Four breakfast condiments get a creative coffee upgrade
Next-level coffee flavors bring new excitement to dessert menus
Leveraging this versatile flavoring agent in savory menu development
Translating next-gen flavors for successful cold-coffee beverage menus
Put the power of the global pantry to work with the help of versatile proteins
The 2022 Flavor Experience explored the power of flavor through engaging content, impactful food and beverage, and meaningful connections
Breakfast sandwiches rise and shineNot to be confused with South American ceviche, aguachile exemplifies Mexican cuisine's blend of heat and citrus
Chefs leverage key attributes of legume pastas in plant-forward menu builds
Discovering new frontiers in funky flavor profiles
Sharable appetizers should be a priority strategy for restaurants wanting to improve ticket values during this time of the year.
Six ways to bring in bold flavor touches
Cool and cutting-edge menu concepts featuring California cheese
Gills Onions proves the humble allium is a powerhouse menu-maker with a backstory to boot
Unique textural treatments and global flavors make modern salads craveable
Open-flame cooking imparts the essence of tropical cooking styles
Hitting meat-centric dishes with creative, craveable flavor combinations
Savory applications that harness the power of this popular tropical fruit
Creating a tropical getaway with bold flavored small bites
Unique textural treatments and global flavors make modern salads craveable
Make your beverages bloom!
Tell a new flavor story in celebration of National Queso Day, September 20
Savory hand pies take patrons on flavor exploration to discover new experiences
Chefs rely on pimiento cheese to work hard for them across their menus
Peeling away the layers of this menu workhorse
Taking this trending handheld to the next level
The Salty Donut | Based in Miami
Are you taking advantage of premium partnerships available with the California Avocado Commission and other commodity boards?
Portability and versatility make savory pies a morning star
Regional favorites rolled into savory hand pies
Leveraging pasta as a foundation for global cuisines
Dig into global trends to showcase dessert innovation starring banana
Different stages yield exciting opportunities for savory menus
Six ways to upgrade this breakfast favorite with fresh banana
Contemporary builds leverage banana’s newfound celebrity status
Craveable flavors and menu versatility help make this spice-forward sausage poised to break beyond its Cajun roots
Versatile heat stylings pack a flavorful punch
Capitalize on consumers’ interest in condiments offering familiar profiles with a kick of heat
Australian grassfed steak and a killer presentation puts the OMG in this LTO at a Miami hot-spot
Plant-based shrimp provides an alternative for forward-looking restaurants.
Gain the competitive edge with high-performing dairy products
Food-hall concepts offer a glance at trend-forward coffee drinks
Creative flavor strategies yield modern, signature pizzas
Three Greek dips offer endless menu play
Heat up summer menus with Greek-style skewered meats and dips
Modern breakfast and brunch menus practically beg for Greek flavor mash-ups
Leverage beloved bratwurst in trend-forward global builds
How pandan, Vietnamese waffles and breakfast banh mi are reinvigorating morning menus
Two ingredients, endless menu applications
6 ways to heat up burger menus with this beloved pepper
Pre-cooked and line-ready, frozen pasta is Barilla’s new best-in-class innovation
The modest onion provides prep advantages for your kitchen and flavor solutions for your menu
Global intrigue with an American favorite
Global salt varietals weave provenance into a flavor story
Finishing salts impart notable big flavor on small bites
Sea salts spiked with heat, smoke or citrus lend serious lift to menus
Introducing this exotic bold beauty across the menu
Strategic applications of heat wake up morning menus
A winning flavor to be used across your menu
Taking guests back in time with reimagined 1980s cocktails
Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Leverage the seasonality and premium quality of fresh California Avocados
Lean on commodity board support to kickstart innovation and energize your menu
Celebrating regional and seasonal highlights with fresh California Avocados
A singular cheese inspires a multitude of trend-forward menu ideas
Four classic sandwiches transform into modern charcuterie presentations
Charcuterie’s secret weapon may very well be its accoutrements
Inspired by charcuterie, these shareables offer guests something new
Fresh ideas for cones, cups and boxes designed for off-premise menus
Taking a strategic approach to seafood-centric bowl builds
Kick up the heat level with trending flavors and textural touches
Kick up the heat level with trending flavors and textural touches
Simple and delicious, oysters are having a moment
Indian-inspired pizzas pave a pathway for flavor innovation
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Chef Janine Booth gives pizza night a global spin with Australian lamb
Strategic use of heat makes this comfort-food favorite a flaming success
Reinventing three classic sandwiches with bold Mexican flavors
Delivering authentic flavor with a modern prep approach
Flavor play with six trending salsas
Tap Mexican-style cheeses for modern menu hits
Serving up Mexican comfort at breakfast and brunch with signature moves
An exciting new menu-idea series from Texas Pete®
Trend-forward flavor play gives these classics a fresh look
Latest innovations help chefs ease labor crunch
Plant-based shrimp offers menu-development solutions
Feed your passion for incredible flavor with Monin’s 2022 Flavor of the Year!
Chefs source Bel Brands’ crowd-pleasing flavors and innovative products to develop trend-forward menus
Beans carry flavorful inspiration beyond borders
New foodservice-sized lasagne sheets lay the foundation for innovation
In the hands of Chef James Patterson, Australian lamb racks get the tableside service treatment
Playing with new flavors keeps culinary intellect sharp
Restaurant promotions showcase the versatility of sweet potatoes
Flavor inspirations from the recent Worlds of Flavor conference
Find your new favorite blueberry format
Soups, salads, and sandwiches combine to make memorable meals
Three ways seafood can elevate menu offerings
A new line of ready-to-use breakfast cups offers back-of-house ease
Introducing easy solutions for morning menus
While rarely featured on a menu marquee, marinades play a crucial supporting role in flavor builds
Meeting the demand for plant-based fare with vegan cheeses that taste great and melt well
Cocktails inspired by Thai tea are serving up both whimsy and intrigue
Tea and coffee cultures unite for a specialty beverage bonanza
Desserts with an exotic Thai-style beverage makeover
Bundling Thai tea with spicy dishes introduces menu pairings for a new age
Global noodle dishes offer a friendly base for pushing boundaries
Transforming favorite handhelds into bowls
Texas Pete® helps you build LTOs
Trend-forward menu inspirations for a versatile and prep-friendly portfolio of flatbreads
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
Four fast casuals showcase the opportunity in this trending category
Building signature flavors in a bowl of comfort
Southwest flavors are made signature in this creative soup build
Signature sauces move menus
Spicy dipping sauces create a pathway to flavor innovation
Transforming comfort into signature
Morning opportunities inspired by later dayparts
Meaty meets seasonal in these craveable grilled cheese sandwiches
Pork’s answer to the fried chicken sandwich
Breakfast brisket sandwiches are heating up morning menus
South American sandwiches are winning over menus
Four noodle dishes to bet on
Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin
Condiments bring a Wagyu beef burger to a whole new level
Chefs take the newest Boursin cheese products for a test ride and share their takeaways
Sandwiching meat-centric builds with on-trend bread carriers
Fusion baking hits today’s mark for differentiated menus
Upscale toasts and breads are “loaded” with menu opportunity
Life beyond the traditional bread basket
Using noodles for on-trend menu offerings with back-of-house solutions
Targeted ways to tighten your meal kit strategy
Getting Ready for The Gameday Rush? Texas Pete® Is on Your Team
Sweet and savory blueberry solutions deliver on consumer demands
Blueberry powder adds color and flavor, while a savory blueberry compote is the hero of this croque
Classic cocktails meet the bubbly personality of hard seltzer
Adding the buzz of hard seltzer to sweet treats
The best of both worlds combine to invigorate beverage menus
Adding in-house flavor touches for refreshing signaturization
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine
Pea and hempseed milks make their way into modern menu development
Exploring versatility in this trio of dairy alternatives
Exploring the potential of this versatile dairy alternative
Making dressings, dips and sauces work for flexitarian menus
Modern flavor combinations in fun formats that move
Takeout continues to trend. Here’s how Texas Pete® can help.
Colorful and flavorful, quick-pickled blueberries offer multiple menu wins
Four chefs leverage this cheese’s broad popularity and take it in new directions
Dial up crave factor in sandwiches, soups and salads with pork
Upgrade and upsell soup with sea greens
Dialing up flavor with a list of creative culinary strategies
Leveraging the power of seaweed on plant-forward menus
An unexpected flavor match brings out the best in each other
Cost-efficient, consistent, labor-saving solutions
Rely on breakfast’s “big three” for all-day menu innovation
Exploring two growth areas for one big opportunity
The data speaks for itself. Burgers are a hot ticket item for summer and more people are putting hot sauce on them.
Using fully-cooked meats saves time and money, helping chefs focus on menu innovation
Mexican comfort as a carrier of modern flavor and menu strategy
Whoa, This Changes Everything
Cost-efficient, consistent, labor-saving solutions
Chefs share insights, ideas and recipes for using the "big 3" ingredients
Cost-efficient, consistent, labor-saving solutions
Using an iconic brand to elevate 6 dishes
Create a recipe using The Blend™ for a chance to win $10K and a showcase in Food Network Magazine
Double down on comfort by featuring pimento cheese on mainstream menu stars
Comforting, craveable and versatile, this trending ingredient is energizing the morning daypart
Leveraging pimento cheese’s crave factor in modern dip applications
Tapping into the culinary chameleon of cheese spreads
Strategic use of high-impact finishes helps ensure a winning to-go item
Piada Italian Street Food | Based in Columbus, Ohio
Ripple is the plant-based dairy alternative your savory dishes have been looking for
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
A new trio of floral syrups adds an easy boost of exceptional flavor
Developing a host of trend-forward menu items while maximizing one new SKU
Immunity boosts make both non-alc and alcoholic drinks appealing
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Takes on immunity-boosting soup fortifies modern menus
Flavor innovation here gives menus a competitive advantage in the to-go game
Easy menu ideas to up the salad game
Plant-based dairy alternative Ripple effortlessly enhances everything on your menu
Extending the appeal of brunch menus with comforting and dynamic bakes
Reinventing old school casseroles into trend-forward bakes
Curating a personalized restaurant experience in the home of your guests
Homestyle savory bakes translate beautifully into plant-forward offerings
Cranking up crunch and firing up flavor help deliver an optimal off-premise experience
White Bean and Kale Soup with Smoked Sausage from Smithfield
Chef Jeffrey Quasha shares his unique—and successful—management system
Five takes on the traditional fried chicken sandwich
Trending flavors meet the enduring appeal of classic deli sandwiches
Creative applications of these iconic flavors shine in favorite side dishes
Menu ideas inspired by American-Chinese twists
Global powerhouse cuisines meet the Big Three of Chinese-American cuisine
Diving deeper into a regional favorite with a devoted national following
Surprising textures boost craveability in sandwiches
Turn up the takeout experience with bold flavor combinations
Simple ingredients and culinary versatility make new plant-based products shine
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie
Grapes add unique flair and flavor to trending toast builds
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
With built-in portability, hand pies are an easy menu fit
The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf
Leading-edge ingredients dial up intrigue in meat-centric dishes
The warming charm of a powerhouse spice
Go big on flavor with a deft touch of cardamom
See what more Haliburton International Foods can do for your menu
The Perfect Purée helps takeout cocktails succeed
Leverage the full-bodied characteristics of this warm spice
A warm spice that complements the savory side of vegetables
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
Creative ways to heat up beverage menus
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Your Educational Resource for Everything Avocados
Stanford transitions from customizable menus to curated ones
Culinary upgrades to soul-soothing comfort foods featuring rice as the versatile base
8 creative, trend-forward takes on this classic deli sandwich
With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
Commodity boards serve up trend-forward indulgence
Capitalizing on the feel-good momentum of fermented beverages
Double down on comfort with flavorful fermentation
Strengthening core menu features by leveraging the craveability of fermented flavors
Fermentation unlocks next-level flavors
Watch five top food pros go pan-to-pan during Walnuts@Work Live Plant-Forward cooking competition
Reducing food waste while maximizing innovation with this pantry staple
Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake
Dole is taking a plant-forward approach to menu development
Use culinary finesse to signal premium cues in takeout meat dishes
Look to the Balkans for new news at breakfast
Look to the Balkans for enticing yet familiar flavors
Taking vegetables to new heights with Balkan inspiration
Translating the sentiment behind small plates in new ways
Eleven trend-forward beverage builds inspired by honey bees, pollination and honey
National Honey Month is the perfect time to salute this special craft
14 fruit-centric ideas for 7 sauce categories
Fruit takes center stage with modern flavorings and composition
Three fruits making a big play in trend-forward beverage development
Flavor depth gives this fruit deep menu potential
Premium Aussie beef scores across the table
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
High-impact ingredients making a splash in the beverage world
Upping the experience (again) in one of America’s most iconic beverages
Surprising, seasonal flavor combinations enliven non-alc offerings
Brand reflection and sharpened focus help light the path to success today
Trend-forward rubs, glazes and sauces that work across the menu
Grapes bring added inspiration to veg-centric builds
Build modern, flavorful bowls that balance portability with craveability
Re-tooling successful flavor builds into signature bowls
Trend-forward flavor combinations offer fresh inspiration in familiar territory
Chef-driven builds are finding favor with both menu developers and consumers
Look to trend-forward flavor combinations to build excitement
From the unexpected to the upgraded, eggs continue to inspire innovation
Culinary ideas that explore this flavor pairing
Chefs get fired up, building on the popularity of hot honey
Trend-forward flavor combinations for signature menu items
Trend-forward flavor combinations for signature menu items
Building complexity with surprising flavor combinations
Grapes contribute sweet surprise to bowl builds
Spooned, piped or dolloped—whipped ricotta is a wonderful thing
5 creative ways to feature this umami-packed ingredient
Join our chefs as they discuss how smoked meats can help your carryout menu.
The prime rib sandwich serves up opportunity for strategic flavor play
Broken Yolk Café | based in San Diego
19 restaurant experiences designed for at-home dining
These craveable Latin favorites embrace Eastern Med flavors
Bold flavors get a dose of Southern comfort
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Classic, favorite comfort foods get strategic flavor hits from trending ingredients
A dozen ways to deliver dishes that soothe the soul
Potato solutions for your operations
Chefs share what comfort food means to their guests
With a strong café culture, a fresh approach to menu development holds opportunity
Combining an all-day café culture with feel-good fare
Look to the creators of avocado toast for creative, eclectic flavor combinations
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Two popular formats are primed for signaturization now: hashes and baked egg dishes
Quick culinary ideation inspired by trending egg dishes
The tart citrus shows up on menus in surprising ways
Chef Francesco DiCaudo makes burrata a star of the season
Watch our 2019 Fruit Pairings tour video!
Creative menu play sees new flavor combinations starring tropical fruits
Six simple strategies for shifting cocktail menus for the colder weather
Watch our 2019 Fruit Pairings tour video!
Bowls are showcasing the versatility of hummus
The many ways in which this on-trend workhorse is carrying modern menus
Layered, crumbled, flavored, flamed—meringue is making an impression
Innovations in five areas help keep this category exciting
Uncommon flavors and techniques that deliver surprise and delight
Chefs showcase creative ways to highlight seafood
The sweet spot in desserts usually hones in on chocolate
Carving out differentiation in a crowded category
Chefs hone in on what makes tacos successful for their brands
The snacking category offers a great place for meat-centric innovation
Flavors and formats driving dessert innovation
Deconstructing & modernizing a breakfast mainstay
Answer the call for nutrient-rich dishes that power menus
Chefs are upping their main game
Chefs are showing off the shareable side of seafood
Fish sauce makes a splash on menus
Next-level approaches keep this category exciting
Chefs continue to push the crave factor in burger builds
These three restaurant brands showcase winning moves in this fan-favorite category
Trending flavors and ingredients that are impacting taco menu development
Trending ideas on maximizing summer’s greatest ingredient
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
Condiments that bring the heat—and show significant growth on menus
Using comfort-food menu platforms to showcase seafood
These two lesser known ingredients provide big menu impact
Three modern opportunities with memorable sandwich builds
Chefs share flavor-forward cross-utilization ideas
State-of-the-art recirculating aquaculture systems provide a clean, sustainable species
Oyster farmer Abigail Carroll and Chef David Siegal on Maine oysters
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.
Peanut butter lends childhood appeal to an adult burger build.
Get to know this red-hot region, including ingredients and flavors on the fringe
Leveraging seaweed in creative applications can help build menu interest and entice modern consumers, while enhancing menu items with a functional foods halo.
Just like cardamom, coriander and ginger can lend well to a variety of cuisines, there’s more than one way to integrate these flavor-forward Eastern Mediterranean spices onto your menu.
5 ways to make your mac and cheese stand out. Consider playing up global-inspired riffs, translating a winning flavor system through this familiar platform, or making it into a snack-worthy bite at the bar.
Three more ways to leverage the popularity of mac and cheese.
Lent is a time to maximize fish and seafood offerings across your menu. Take a look at the versatility of ahi tuna and the many ways it can transform on-trend seafood items.
When it comes to desserts, dining consumers want to be surprised and delighted. Enter modern texture. In this age of complex flavor experiences, we’ve moved well beyond sprinkles and tuiles. Here are five examples of pitch-perfect textural play in modern desserts.
At Red Star Tavern, a modern American restaurant in Portland, Ore., chef Dolan Lane breathes new life into two summer staples—gazpacho and burrata with heirloom tomatoes—by merging them and adding a few tweaks.
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
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
