Beverages make memorable impressions with modern, creative touches
Unmi Abkin's Papas Veracruz calls on the nutty, tangy, spicy profile of salsa macha to lend a unique spin to the craveable potato dish
Ocean-Raised Sashimi-Grade Fish High in Omega-3s
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
The ice-cold comfort of creamy, blended drinks fires up beverage menus
Five creative approaches for building modern flavor in this Mexican classic
This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon
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
Replace the protein with a seafood option in these classic meat-centric sandwiches
Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Creative flavor play lifts the already soaring
fried chicken higher and higher
Dessert innovations leveraging the flavors and formats consumers yearn for today
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Trending ingredients and clever techniques keep the fun flowing in coffee and tea
Unique flavor combinations that elevate drinks and thrill consumers
Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
Join our chefs as they discuss how smoked meats can help your carryout menu.
A blend of guanabana, aji amarillo and panela offers flavor inspiration.
A cross-country tasting tour leads to new pathways of menu innovation
Translating modern meatless flavor experiences into optimal off-premise options
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy
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
The humble sweet potato offers tremendous menu versatility and opportunity
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
Bold condiments from this global hotspot serve as high-impact ingredients
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Answer the call for nutrient-rich dishes that power menus
Trending flavors and ingredients that are impacting taco menu development
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors
Hot dogs and sausages carry a winning combination of familiarity and street cred
This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone
Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus
Monin has introduced bright, clean-label vegetable purées that help deliver the veg-centric trend in drinks
Tap into trending global flavors while staying in your guests’ comfort zone
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.
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.
What better springboard for seafood innovation than Lent? Seafood consumption up, and there’s a general uptick in excitement around seafood. The pathway to success follows two strategies that walk hand-in-hand today: flavor and sustainability.
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.
Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity
Mixologists continue to introduce innovative new cocktails, but the classics never go out of style. These drinks are standbys for a reason: well balanced, broadly appealing, reliably satisfying, nicely nostalgic. They’re enjoying a refresh as operators look to create new experiences with familiar favorites
At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.
There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
To identify what is being done to drive appeal and sales of cocktails at trend-forward concepts, Southern Glazer’s Wine & Spirits set out on its second-annual fact-finding tour. The standout discovery this year is the creative and sophisticated use of high-impact ingredients that introduce unique profiles to classic cocktails. Based on our research, here are four key opportunities in the cocktail category.
In this case study of King + Duke’s foray into veg-forward flavors, Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. For starters, he developed a comforting Hearth Baked Lasagna combining ground beef and mushrooms in a way that delivers on the flavor promise.
Chefs across the country are taking something inherently craveable and familiar — cheese — and relying on it to elevate a menu item. Infinitely adaptable and universally loved, cheese offers a sound strategy in modern menu development. Here’s what’s hitting creative menus today.
With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.
Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.
With fall in full swing, dining consumers look to warmer flavor tones in their coffee drinks, smoothies, cocktails and more. Here are 15 flavor combinations that just might give pumpkin a run for its money
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.
Serving more seafood will help customers improve their overall quality of life. Here are 8 seafood nutrition facts curated by the Seafood Nutrition Partnership servers can use to seal the seafood sale.
Together, coffee and tea carry a lot of good menu juju. The cocktail world is plugging in, rewiring some of that buzz into boozy beverage development.
Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
The veg-centric movement built the road that led to a world of stunning innovation in vegetable cookery. Here are 12 ways into the trend, all serving up creativity and craveability with every delicious forkful.
Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.
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.
Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.
Nonalcoholic beverages offer limitless opportunities for innovation. The question is how to select the right mix that best fits the concept and patrons. Here are 10 areas around which to innovate.
Differentiate your menu with creative takes on authentic regional dishes of Mexico.
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.
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.
Internationally, operators are taking the standard formula for a spritz and adding their unique personality and creativity to this popular, hot-weather-friendly beverage
Chefs today are stretching the potato's capability, bending it to glide seamlessly into modern snacks, sides and shareables while counting on its steady stance as one of America’s favorite comfort foods
No longer the also-ran to protein’s starring role, vegetables are the driver for some of the most exciting innovation happening in foodservice today.
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.
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.
Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.
Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.
Cold-pressed juices, functional ingredients, high-impact flavorings, Greek yogurt bases, favorite dessert flavors—all of these help make up modern smoothies
It’s all happening in the world of smoothies and shakes. Health-conscious moothies and bowls. Crazy freakshakes - the bolder, the better. Cold-brew shakes and cold-pressed lemonade smoothies. And nutrient-dense smoothies filled with flavor detail.
This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.
Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.
Chicken moves into stardom when chefs show it some love, developing recipes that are delicious and trend-forward. Here are three dishes that stand out—each bringing a different approach to a very familiar protein.
Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more
Innovation in the cocktail space continues to thrill the thirsty and the adventurous, wowing with intriguing flavor combinations and head-turning presentations
Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple
Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics
Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”
We profile four desserts all of which convey the constant tinkering with desserts that results in a “best” flavor build
Altabira City Tavern offers a Ribeye with poblano potato purée, melted leeks, wilted arugula, sautéed oyster mushrooms, roasted cipollini demi-glace
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Taste Bar offers its Matcha Picchu: Matcha-infused pisco, Wray & Nephew Overproof Rum, allspice dram, coconut simple syrup, lemon
Coolinary Café offers Rabbit Sausage & Noodles with Spanish onion, olives, shiitake, oyster and trumpet mushrooms, jalapeño, broccolini and kale
Dianoia’s Eatery offers its Hot Buttered Amaro Cocktail: Amaro, vanilla ice cream, brown sugar, butter, cinnamon, shaved nutmeg; served warm
Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread
Okeechobee Steakhouse offers a Cowboy Ribeye: slow roasted and served with housemade au jus
Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki
Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro
True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula
Intercontinental Chicago Magnificent Mile offers Braised Short Rib with candied pork belly and Mission fig reduction
Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing
Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang
Riviera 31 offers a Fighter Weapon School aka top gun: Bulleit bourbon, Aperol, Amaro Nonino, lemon juice, passionfruit juice
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
Brunos Italian Kitchen offers a Grilled Mediterranean Sea Bream with roasted seasonal vegetables and fingerling potatoes, green olive-lemon salsa
Dusek’s Board & Beer offers Chicken-Fried Rabbit with Hoppin’ John risotto, charred okra, chicory greens, pancetta and brown-butter Tabasco
Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
Temple Bar offers Heritage Pork with Lacinato kale, roasted sweet potatoes with miso and black barbecue sauce
The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips
Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche
101 Beer Kitchen offers Green Chili: Roasted pork, puréed tomatillo, roasted poblanos, served over yellow rice with sour cream, charred lime, queso fresco and cilantro
Pj’s Coffee Of New Orleans offers The King Cake Protein Velvet Ice: Cold-brew coffee concentrate, fat-free milk, whey-protein concentrate, vanilla, cinnamon
The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing
Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread
The Whistler offers its Golden Fleece: Kikusui Funaguchi sake, preserved Meyer lemon, honey, soda
The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint
The Rez Grill offers King Crab: Grilled Alaskan king crab legs, grainy mustard butter, chimichurri
D’Angelo Grilled Sandwiches offers its Southwestern Chicken, Rice & Grain Bowl: Grilled chicken and onions, charred corn-black bean-pepper salad, bell peppers, pickled jalapeños and cilantro with chipotle sauce and ranch dressing
National Pork Board With Pig Bleecker offers a Smoked & Grilled Pork Chop with peach-habanero jam, firecracker onions, greens, beans and pickled turnip
Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce
Manzo At Eataly Flatiron offers Arrosto D’Agnello: Roasted lamb shank with rosemary, thyme, potatoes, red onion and artichokes
Ida Claire offers Nashville Hot Chicken: Fried chicken, grilled brioche, pimento cheese, pickles, onions and sesame seeds
Artichoke Basille’s Pizza offers a Crab Pie: Crab sauce with herbs, mozzarella and surimi crabmeat stuffing atop signature pizza dough, topped with fresh parsley
Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori
Db Bistro Moderne offers its Beef Rossini: Filet mignon served over pommes lyonnaise, topped with foie gras, truffles and beef jus
Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Gianni’s Steakhouse & Seafood offers a Bavette House-cut Limousin beef with roasted garlic and Béarnaise sauce
Haywire offers a Grilled Bacon-Laced Meatloaf with a smoked tomato and poblano salsa, served with mashed potatoes and green beans
Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce
Burtons Grill & Bar offers a Salmon Romesco: Bronzed Gulf of Maine salmon, romesco sauce, herbed jasmine rice, julienne vegetables, citrus-fennel slaw
Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori
Red Cow offers a Barcelona Burger with manchego, jamón serrano, piquillo pepper and smoked pepper aïoli
Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing
Patent Pending offers 'The Twain': Tequila, Alpine liqueur, gin, pear, Woodruff syrup, almond, Fuji apple and lemon
Maison 208 offers Australian Lamb Chops with Okinawa potatoes, Pinot Noir, hazelnut-spice crust
Red Rabbit offers a San Jorge: Tequila, grapefruit, lemon, Tattersall Grapefruit Crema, St. George Pear Brandy
Komodo offers a Arroz Con Pato: Peking duck, rice, enoki mushroom, green onion, bell pepper, poached egg, shaved black truffle, served in a hot stone pot
Portsmith offers a Fried Fish & Waffle with housemade tartar sauce and Dark Matter malt maple syrup
Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate
Coast Guard House offers a Pan-Roasted Rhode Island Striped Bass with local summer succotash, smoked romesco broth and sweet-corn custard
Gategroup/Delta Air Lines offers a Short Rib and Pickled Caramelized Onion Grilled Cheese Sandwich
Tánsuŏ offers a Char Siu Black Cod Black cod marinated with char siu sauce, broiled, then topped with XO sauce
Urban Plates offers a Chimichurri Grass-Fed Steak Plate served with hot or chilled sides and char-grilled bread
Urbain 40 offers a Ginger-Teriyaki Char-Crusted Yellowfin Tuna Filet with young carrots, snap peas, lotus root and mushrooms, curry butter emulsion
Steadfast offers Halibut with brown-butter solids, artichoke purée, artichoke chips, roasted sunchokes, pickled sunchokes, shaved lemon, preserved lemon, cress
The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce
Woods Hill Table offers Calendar Mussels with anadama bread and crunchy ham vinaigrette
Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan
Rare Steak and Seafood offers a Pork Tasting: Pâté, slow-cooked belly, chicharrón and lardo
Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun
Doghaus offers a Sooo Cali Beef hot dog with wild arugula, avocado, tomato, fried onions, spicy basil aïoli on King’s Hawaiian rolls
Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro
Ambar Clarendon and Baba offer a Cinema Manhattan: Cocktail Bourbon infused with caramel popcorn, port-Coca-Cola reduction, cherry bitters, with a side of sweet-and-spicy popcorn
C&S Chowder House offers a Chargrilled Oysters with garlic butter, Parmesan, lemon, Cajun spices
Sunday In Brooklyn offers a Green Goddess: Tequila blanco, Salers Aperitif, tonic, vanilla bean simple syrup, juice blend of celery, lime and pineapple
Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds
Pistache French Bistro offers a Grilled Venison Tenderloin coated in toasted juniper berries, orange zest and clove, served over butternut squash, mushrooms, snow peas and pear, topped with red currant jus
Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
10 beverage ingredients and flavors that are stirring up serious menu interest
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Insight into five key areas for nonalcoholic menu development: soda, lemonade, coffee drinks, tea and fermented beverages
On-trend flavors in soda, lemonade and tea in 2018, according to Datassential
Infusing a brand’s personality into dessert offerings marks a sweet opportunity today
Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly
The potential flavor combinations and ingredients that work in compound butters are virtually endless
In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery
With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.
Indian food is catching fire this year. Approachability is everything. With diners game for the next flavor frontier, Indian mash-ups are poised to offer a differentiating thrill.
Flavor-rich döner and shawarma are ripe for mainstream menu development. Their built-in craveability, coupled with an ease of translation into creative interpretations, make them a good bet for successful menu development.
Fun cocktails offer escape, entertainment, and shareability. Use your cocktail menu to push limits and thrill with new flavor combinations.
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends
Ideas and inspiration for how to use yogurt creatively in your menus.
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
10 ways to key into this exciting and appealing seafood offerings trend
Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.
Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
Sorghum is finally going national. Here are five ways to feature it on your menu.
Traditional falafel dishes are evolving - here are four new formats to consider
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.
For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well
Wherever there’s a need for a distinctive, unexpected punch, Sambal shines brightly
Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce
Non-alcoholic beverage innovation was front and center at this past summer’s Mise conference
Beverage specialists at Monin have tapped into two major trends that hold big opportunity in the incredibly dynamic universe of modern cocktails
Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese
Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential
Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
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.
Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu
Thanks to inspired flavor combinations, today's chicken wings are taking flight
When it comes to sundaes, chefs are upping the flavor and textural ante, choosing intriguing combinations and pulling in on-trend ingredients.
Brining and braising introduce moisture, complexity and nuance to modern dishes.
The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.
Ten produce categories creating interest and flavor-forward innovation on today’s menus
Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey
Keeping up with flavor trends while staying true to your brand is key to stability and growth.
Cocktails go deep with these high-impact ingredients
This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.
With the growing interest in soda alternatives plus innovation in the cocktail space, creative non-alcoholic offerings are vying for menu space. Fast casuals are leading the way with fresh-pressed juices; hand-crafted sodas; flavor-forward lemonades and iced teas; iced coffees and more.
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar
