Flavor Trends, Strategies and Solutions for Menu Development
Picture for Plant-Based Seafood by the Numbers
Picture for 10 Beverage Builders: Flourishes and Finishes
Beverages make memorable impressions with modern, creative touches
Picture for Signature Flavor: Mad for Macha
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
Picture for Bring Next Generation Sustainably Delicious Seafood to Restaurants
Ocean-Raised Sashimi-Grade Fish High in Omega-3s
Picture for Speed Dating For Cocktails
Classic cocktails meet the bubbly personality of hard seltzer
Picture for Flavor Discovery: Kanji
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Picture for Florals are Blooming
A new trio of floral syrups adds an easy boost of exceptional flavor
Picture for World View
Turkey carries global flavors while keeping things familiar in modern sandwiches
Picture for 10 Beverage Upgrades: Smooth Operators
The ice-cold comfort of creamy, blended drinks fires up beverage menus
Picture for Flavor Trifecta: Tracey Macrae
Chipotle peppers, ginger and rosemary make a simple marinade
Picture for Plant Power
Update Mexican favorites with trend-forward, bean-centric moves
Picture for Flavor Makeover: Kicking Up The Quesadilla
Five creative approaches for building modern flavor in this Mexican classic
Picture for Signature Flavor: Out To Sea
This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon
Picture for Plant-based Food With Attitude
PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
Picture for Get to Know Kleftiko
Meaty comfort with broad versatility
Picture for New Consumer Behavior Trends Are Shaping Future Opportunity
Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future
Picture for Coffee All Day, All Night
How can a coffee program make all the difference to today’s operator?
Picture for Sea of
 Possibilities
Replace the protein with a seafood option in these classic meat-centric sandwiches
Picture for Ch-ch-ch-churros
Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert
Picture for Skin Deep
Menu developers are wielding fried chicken skins in wildly creative ways
Picture for The Benefits of Versatility
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Picture for Planting Comfort
Leveraging the indulgent side of plant-forward menu innovation
Picture for Flavor in Focus: Fried Chicken
Creative flavor play lifts the already soaring 
fried chicken higher and higher
Picture for 10 Flavor Builders: Seafood
Ideal for takeout, handhelds reel in the growing demand for seafood
Picture for Flavor in Focus: Desserts
Dessert innovations leveraging the flavors and formats consumers yearn for today
Picture for Simple Solutions for To-Go Sips
The Perfect Purée helps takeout cocktails succeed
Picture for Flavor Makeover: Miso
Miso is poised to deliver its unique, savory earthiness to brunch
Picture for Making the Cut
Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus
Picture for Flavor Trifecta: Loay Alhindi
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
Picture for Flavor Upgrades for Cold-Weather Beverages
Creative ways to heat up beverage menus
Picture for A Wellness Win
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Picture for 10 Beverage Builders: New Brews
Trending ingredients and clever techniques keep the fun flowing in coffee and tea
Picture for Worldly Ways
Employing a modern approach with global flavors for plant-forward menu development
Picture for Sea Level
Employ culinary techniques to convey premium cues in takeout fish dishes
Picture for Flavor Workbench: Tahini's Time
The Eastern Med ingredient with a long reach
Picture for 10 Beverage Builders: Dynamic Duos
Unique flavor combinations that elevate drinks and thrill consumers
Picture for 10 Flavor Upgrades: Far Out Flavors
Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy
Picture for Flavor Trifecta: John J. O’Leary
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
Picture for Salad Days
Fruit takes center stage with modern flavorings and composition
Picture for Focus on Fruit
Three fruits making a big play in trend-forward beverage development
Picture for Why are smoked meats alluring?
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for Non-Alc’s Rising Stars
High-impact ingredients making a splash in the beverage world
Picture for A Beverage with Benefits
Picture for Fresh Takes on Lemonade
Upping the experience (again) in one of America’s most iconic beverages
Picture for Flavors to Fall for
Surprising, seasonal flavor combinations enliven non-alc offerings
Picture for Flavor Trifecta: Valeria Molinelli
A blend of guanabana, aji amarillo and panela offers flavor inspiration.
Picture for Flavor Watch: Macha Madness
It’s time to fall in love with salsa macha
Picture for Flavor Expedition 2020: Part 2
A cross-country tasting tour leads to new pathways of menu innovation
Picture for Plant Forward on the Move
Translating modern meatless flavor experiences into optimal off-premise options
Picture for Taco Time: Low Cost, High Reward
Premium Aussie lamb helps you stay relevant and profitable
Picture for Skin in the Game
Prepping and serving seafood skin-on yields numerous benefits
Picture for Meat-Centric Comfort Food
A dozen ways to deliver dishes that soothe the soul
Picture for Smoke's New Draw
Chefs employ modern approaches to the art of smoke
Picture for The Mexican Gateway
Plant-forward cuisine is finding inspiration in modern Mexican flavors
Picture for 10 Beverage Builders: Levantine Libations
Eastern Med flavors add intrigue to beverage menus
Picture for Forward with Fruit
Inspired by the veg-centric movement, fruit is revealing its culinary potential
Picture for Star fruits
Easy fruit-forward menu-development ideas
Picture for Eastern Med’s Next Move
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
Picture for Flavor Watch: Bright Prospect
Color is becoming a more significant factor in menu development
Picture for A World of Beans
These four bean dishes offer a rich pathway to plant-forward craveability
Picture for Grapefruit Delights
The tart citrus shows up on menus in surprising ways
Picture for Flavor Find: Spiraling Upward
This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy
Picture for Flavor Trifecta: John Baez
John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc
Picture for 10 Flavor Builders: Center of Attention
Modern ways that chefs are featuring meat, poultry and game
Picture for Lent's Ripple Effects
Lenten menu innovations offer long-term inspiration
Picture for 10 Beverage Builders: A Better Beverage
Going that extra mile yields come-back-for-more cocktails
Picture for Flavor Playlist: Justin Cucci
Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver
Picture for Around the Globe With Dole® Fruit: Europe
Watch our 2019 Fruit Pairings tour video!
Picture for Flavor Makeover: Unearthing Sweetness
The humble sweet potato offers tremendous menu versatility and opportunity
Picture for Tips for Cold Weather Sips
Six simple strategies for shifting cocktail menus for the colder weather
Picture for Flavor Trifecta: Travis G. Peters
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
Picture for Flavor Watch: Balkan Beauty
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
Picture for Umami's Next Move
New dimensions for the craveable fifth taste
Picture for FIF: Lots to Cluck About
Chefs are flying high with poultry
Picture for Get Fired Up with 10 Cold-weather Cocktails
Tap into nostalgia with premium seasonal sips
Picture for Sweet Sensations
Innovation in desserts today reimagines the familiar
Picture for Flavor ROI:  Flavor by Region
Telling a flavor story with a concentration on Italian regions
Picture for Meringue’s Moment
Layered, crumbled, flavored, flamed—meringue is making an impression
Picture for Signature Flavor: Crazy for Carnitas
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
Picture for 10 Flavor Builders: Taste of Asia
Bold condiments from this global hotspot serve as high-impact ingredients
Picture for Flavor Trifecta: Alejandro Benes
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Picture for Flavor Takeaway: Plant-based Protein
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
Picture for Burger Trends for Modern Menus
Serious innovation helps keep this category in the zeitgeist
Picture for Flavor Watch: Sticky-sweet Umami
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Picture for Meat Lovers Unite
Menu strategies in a plant-forward landscape
Picture for Flavor in Focus: Sea Stars
Chefs continue their deep-water exploration of delicious seafood
Picture for 10 Beverage Builders: Fruit-forward Beverages
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Picture for Plant Power
Functional ingredients find a mainstream home in plant-forward burgers
Picture for Creative Flavor Moves
Uncommon flavors and techniques that deliver surprise and delight
Picture for Plant-forward Propels Menu Innovation
Five categories emerge as proving grounds for success
Picture for Take to the Sea
Chefs showcase creative ways to highlight seafood
Picture for Betting on Chocolate
The sweet spot in desserts usually hones in on chocolate
Picture for Meaty Appetizers
The snacking category offers a great place for meat-centric innovation
Picture for Desserts: 5 Ingredients to Watch
Flavors and formats driving dessert innovation
Picture for LTO Strategies: Tapping into Functional Foods
Answer the call for nutrient-rich dishes that power menus
Picture for Seafood at the Start
Chefs are showing off the shareable side of seafood
Picture for Flavor Postcard: Australia
Modern takes on traditional Turkish small plates
Picture for What’s Next in Taco Innovation
Trending flavors and ingredients that are impacting taco menu development
Picture for Meatballs Make Big Moves in the Snacking Category
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
Picture for LTO Strategies: Going Global with Turkey
Give guests a thrill with exciting global flavors
Picture for Seafood Flavor Adventures
Using comfort-food menu platforms to showcase seafood
Picture for Flavors on the Edge
These two lesser known ingredients provide big menu impact
Picture for 8 Ideas on Maximizing Premium Cuts
Chefs share flavor-forward cross-utilization ideas
Picture for The Arc of Non-alc: 10 Beverage Builders
Tap into the ongoing potential of the booze-free beverage
Picture for 5 Beverage Stars on the Horizon
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.
Picture for 12 Ways with Dessert
Twelve pathways to on-trend, signature desserts
Picture for Tracking Dessert Trends
Four opportunities for the sweet side of the menu
Picture for Global Hits with Turkey: Peru
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Picture for Signature Flavor: Going Green
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
Picture for Eastern Med Moves In
Exploring deeper into this region’s food culture serves up big opportunity
Picture for Hot Dogs and Sausages Linking Up
Hot dogs and sausages carry a winning combination of familiarity and street cred
Picture for Global Hits with Turkey: New Ways with Ramen
This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone
Picture for Flavor Watch: Play That Toum
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
Picture for Garden to Glass
Monin has introduced bright, clean-label vegetable purées that help deliver the veg-centric trend in drinks
Picture for Global Hits with Turkey: Eastern Mediterranean
Tap into trending global flavors while staying in your guests’ comfort zone
Picture for Flavor Postcard: South Korea
Steak in a Cup... yes, that’s right—steak is supremely portable and snackable in South Korea’s steak stalls
Picture for Cereal Drama
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.
Picture for 10 Flavor Builders: Up in Smoke
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.
Picture for Smooth Moves
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.
Picture for Lent's Momentum
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.
Picture for Flavor Playlist: Estevan Jimenez
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.
Picture for Signature Flavor: Shawarma Show
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
Picture for Hooked on Classics
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
Picture for Flavor ROI: Going Upstream
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.
Picture for Flavor Find: World Bites
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.
Picture for Flavor Find: Compressed Watermelon
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
Picture for Cocktail Round-up
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.
Picture for Flavor ROI: Down to Earth
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.
Picture for Cheese to Please
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.
Picture for On-trend: Tacos 3.0
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.
Picture for The Beauty of Buñuelos
Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.
Picture for 15 Fresh Takes on Fall Flavors
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
Picture for Bowls, Glorious Bowls
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.
Picture for Here’s to Your Health: 8 Facts to Boost a Seafood Sale
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.
Picture for All The Buzz
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.
Picture for 10 Flavor Builders: Meaty Matters
Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
Picture for Planting 12 Ideas
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.
Picture for Signature Flavor: Sundae Shift
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.
Picture for Flavor Trifecta: Timothy Griffin
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.
Picture for Ramen Phenomenon
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.
Picture for 10 Beverage Builders: Nonalcoholic Revolution
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.
Picture for Three Menu-Ready Regions in Mexico
Differentiate your menu with creative takes on authentic regional dishes of Mexico.
Picture for 5 Twists on Tea
Leverage the booming tea category and make it your own.
Picture for Flavor Playlist: Jonathan Rohland
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.
Picture for Textural Play in Desserts
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.
Picture for 10 Ways To Put On The Spritz
Internationally, operators are taking the standard formula for a spritz and adding their unique personality and creativity to this popular, hot-weather-friendly beverage
Picture for You Say
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
Picture for 10 Veg-Forward Upgrades
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.
Picture for Flavor Playlist: Luca Brunelle
Luca Brunelle, executive chef for The Gideon Putnam in Saratoga Springs, shares his five flavors that inspire culinary creativity.
Picture for 12 Ways to Mix Up Salads
12 inroads into signature salads, all offering opportunity to create a memorable, come-back-again flavor experience.
Picture for Flavor Trifecta: John State
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.

Picture for Hooked on Fried
Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.
Picture for Flavors on the Edge
Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.
Picture for Smooth Sailing
Cold-pressed juices, functional ingredients, high-impact flavorings, Greek yogurt bases, favorite dessert flavors—all of these help make up modern smoothies
Picture for Cold Calling
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.
Picture for Signature Flavor: Like Butter
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.
Picture for 'Cue Up Flavor
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.
Picture for Championing Chicken
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.
Picture for Mole Makes Moves
Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more
Picture for 7 Cocktail Stand-Outs
Innovation in the cocktail space continues to thrill the thirsty and the adventurous, wowing with intriguing flavor combinations and head-turning presentations
Picture for Sweet On Greek
Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple
Picture for New Ways to Wing It
Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics
Picture for Omelette, Oh My!
Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”
Picture for It’s Cocktail Season
Fun and flavorful mark the trend in summer sipping
Picture for Best of Dessert Trends
We profile four desserts all of which convey the constant tinkering with desserts that results in a “best” flavor build
Picture for Elemental Success
Altabira City Tavern offers a Ribeye with poblano potato purée, melted leeks, wilted arugula, sautéed oyster mushrooms, roasted cipollini demi-glace
Picture for Shakshuka Heats Up
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Picture for Game, Set, Matcha
Taste Bar offers its Matcha Picchu: Matcha-infused pisco, Wray & Nephew Overproof Rum, allspice dram, coconut simple syrup, lemon
Picture for Game For Noodles
Coolinary Café offers Rabbit Sausage & Noodles with Spanish onion, olives, shiitake, oyster and trumpet mushrooms, jalapeño, broccolini and kale
Picture for That’s Amaro
Dianoia’s Eatery offers its Hot Buttered Amaro Cocktail: Amaro, vanilla ice cream, brown sugar, butter, cinnamon, shaved nutmeg; served warm
Picture for Lobster Luxe
Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
Picture for Scampi Scores
Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread
Picture for Old School
Okeechobee Steakhouse offers a Cowboy Ribeye: slow roasted and served with housemade au jus
Picture for Fried Chicken’s New Look
Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki
Picture for Reconstructed Rangoon
Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro
Picture for A Little Lamb
True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula
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Intercontinental Chicago Magnificent Mile offers Braised Short Rib with candied pork belly and Mission fig reduction
Picture for Bountiful Bowl
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
Picture for Sea Worthy
Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang
Picture for Flying High
Riviera 31 offers a Fighter Weapon School aka top gun: Bulleit bourbon, Aperol, Amaro Nonino, lemon juice, passionfruit juice
Picture for Using Unique Ingredients to Elevate the Cocktail Experience
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
Picture for Hip Half-Shells
Público offers Baked Oysters with corn custard and smoked trout roe
Picture for Wholly Fish
Brunos Italian Kitchen offers a Grilled Mediterranean Sea Bream with roasted seasonal vegetables and fingerling potatoes, green olive-lemon salsa
Picture for Southern Ways
Dusek’s Board & Beer offers Chicken-Fried Rabbit with Hoppin’ John risotto, charred okra, chicory greens, pancetta and brown-butter Tabasco
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Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
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Temple Bar offers Heritage Pork with Lacinato kale, roasted sweet potatoes with miso and black barbecue sauce
Picture for Elevated Wings
The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips
Picture for Star Burger
Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche
Picture for Comfort Zone
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
Picture for Soft On Tacos
Tacology offers a Soft-Shell Crab Taco with creamy jalapeño sauce
Picture for King Of The Cold Brew
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
Picture for That’s A Wrap
The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing
Picture for Holy Mole
Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread
Picture for The Golden Touch
The Whistler offers its Golden Fleece: Kikusui Funaguchi sake, preserved Meyer lemon, honey, soda
Picture for An Ode To Carrots
The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint
Picture for Fit For A King
The Rez Grill offers King Crab: Grilled Alaskan king crab legs, grainy mustard butter, chimichurri
Picture for A Bowl’d Strategy
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
Picture for Shake ’N Bake Redux
National Pork Board With Pig Bleecker offers a Smoked & Grilled Pork Chop with peach-habanero jam, firecracker onions, greens, beans and pickled turnip
Picture for What A Catch
Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce
Picture for Shank Goodness
Manzo At Eataly Flatiron offers Arrosto D’Agnello: Roasted lamb shank with rosemary, thyme, potatoes, red onion and artichokes
Picture for Raising A Toast
Ida Claire offers Nashville Hot Chicken: Fried chicken, grilled brioche, pimento cheese, pickles, onions and sesame seeds
Picture for Unlikely Pairing
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
Picture for A Craveable Combo
Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori
Picture for French Trifecta
Db Bistro Moderne offers its Beef Rossini: Filet mignon served over pommes lyonnaise, topped with foie gras, truffles and beef jus
Picture for Ghee To Success
Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Picture for The Name’s Bavette
Gianni’s Steakhouse & Seafood offers a Bavette House-cut Limousin beef with roasted garlic and Béarnaise sauce
Picture for Not Your Mama’s Meatloaf
Haywire offers a Grilled Bacon-Laced Meatloaf with a smoked tomato and poblano salsa, served with mashed potatoes and green beans
Picture for Golden Opportunity
Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce
Picture for Pursuit Of Perfection
Burtons Grill & Bar offers a Salmon Romesco: Bronzed Gulf of Maine salmon, romesco sauce, herbed jasmine rice, julienne vegetables, citrus-fennel slaw
Picture for Korean-Style Ramen
Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori
Picture for Spanish Translation
Red Cow offers a Barcelona Burger with manchego, jamón serrano, piquillo pepper and smoked pepper aïoli
Picture for Avocado Rush
Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing
Picture for Them Apples
Patent Pending offers 'The Twain': Tequila, Alpine liqueur, gin, pear, Woodruff syrup, almond, Fuji apple and lemon
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Maison 208 offers Australian Lamb Chops with Okinawa potatoes, Pinot Noir, hazelnut-spice crust
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Red Rabbit offers a San Jorge: Tequila, grapefruit, lemon, Tattersall Grapefruit Crema, St. George Pear Brandy
Picture for Just Ducky
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
Picture for Seafood Switch-Up
Portsmith offers a Fried Fish & Waffle with housemade tartar sauce and Dark Matter malt maple syrup
Picture for Mad About Mole
Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate
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Coast Guard House offers a Pan-Roasted Rhode Island Striped Bass with local summer succotash, smoked romesco broth and sweet-corn custard
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Gategroup/Delta Air Lines offers a Short Rib and Pickled Caramelized Onion Grilled Cheese Sandwich
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Tánsuŏ offers a Char Siu Black Cod Black cod marinated with char siu sauce, broiled, then topped with XO sauce
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Urban Plates offers a Chimichurri Grass-Fed Steak Plate served with hot or chilled sides and char-grilled bread
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Urbain 40 offers a Ginger-Teriyaki Char-Crusted Yellowfin Tuna Filet with young carrots, snap peas, lotus root and mushrooms, curry butter emulsion
Picture for Weiss So Nice
Birch’s On The Lake Brewhouse & Supperclub offers a Blood Orange Berliner Weiss
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Steadfast offers Halibut with brown-butter solids, artichoke purée, artichoke chips, roasted sunchokes, pickled sunchokes, shaved lemon, preserved lemon, cress
Picture for The Buffalo Boost
The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce
Picture for Flexing Mussels
Woods Hill Table offers Calendar Mussels with anadama bread and crunchy ham vinaigrette
Picture for A Fixed Star
Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan
Picture for Going Whole Hog
Rare Steak and Seafood offers a Pork Tasting: Pâté, slow-cooked belly, chicharrón and lardo
Picture for Doubling Up
Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun
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Doghaus offers a Sooo Cali Beef hot dog with wild arugula, avocado, tomato, fried onions, spicy basil aïoli on King’s Hawaiian rolls
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Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro
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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
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C&S Chowder House offers a Chargrilled Oysters with garlic butter, Parmesan, lemon, Cajun spices
Picture for Green With Envy
Sunday In Brooklyn offers a Green Goddess: Tequila blanco, Salers Aperitif, tonic, vanilla bean simple syrup, juice blend of celery, lime and pineapple
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Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds
Picture for Victory With Venison
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
Picture for Poke Evolution
Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi
Picture for 12 Ways with Seafood
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
Picture for 10 Next-level Beverage Ingredients
10 beverage ingredients and flavors that are stirring up serious menu interest
Picture for Flavor Find: Mole's Magic
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Picture for For the Love of Fried Chicken
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Picture for Salad Spinners
Inspirations for salad builds with a modern flavor narrative
Picture for Nonalcoholic Refresh
Insight into five key areas for nonalcoholic menu development: soda, lemonade, coffee drinks, tea and fermented beverages
Picture for Trending Flavors in Non-Alc Beverages
On-trend flavors in soda, lemonade and tea in 2018, according to Datassential
Picture for Room for Dessert
Infusing a brand’s personality into dessert offerings marks a sweet opportunity today
Picture for 10 Butter Upgrades
Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly
Picture for Flavored Butter Applications
The potential flavor combinations and ingredients that work in compound butters are virtually endless
Picture for Sweet Indian Mash-ups
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
Picture for Indian Infusions
Introduce the exotic flavors of India into your beverages
Picture for Hummus and Beyond
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.
Picture for Passage to India
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.
Picture for Eastern Mediterranean Meats
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.
Picture for Cocktails at Play
Fun cocktails offer escape, entertainment, and shareability. Use your cocktail menu to push limits and thrill with new flavor combinations.
Picture for Trends 2018 Case Study
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends
Picture for 7 Yogurt Add-Ins
Try these add-ins to keep this condiment on the cutting edge.
Picture for 10 Modern Menu Applications for Yogurt
Ideas and inspiration for how to use yogurt creatively in your menus.
Picture for Flavors of the Eastern Med and India
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
Picture for 4 Steps to Sustainable Seacuterie
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Picture for 10 Best Bets for a Seacuterie Menu
10 ways to key into this exciting and appealing seafood offerings trend
Picture for Plant-based Purée Plating Inspiration
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.
Picture for 8 Ways to Indian Inspiration
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.
Picture for Boost Brunch with Spicy Yogurt
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
Picture for 5 Ideas for Sorghum
Sorghum is finally going national. Here are five ways to feature it on your menu.
Picture for New-fashioned Falafel
Traditional falafel dishes are evolving - here are four new formats to consider
Picture for Sweet Endings
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.
Picture for Why Lent Matters
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.
Picture for Seafood Season
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Picture for Flavor Trifecta: Joel Huff
Buttermilk + Shiso leaf + White soy sauce
Picture for Cocktail Trends Tour
Countrywide research reveals five next-level beverage opportunities
Picture for Fry Days
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for Fly South
Flavor in Focus: A distinctly Southern accent is showing up in diverse applications
Picture for Burger Nation
Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field
Picture for 10 Flavor Upgrades: But First, Cheese
A cheese-centric approach leads to small-plate success
Picture for 10 Beverage Upgrades: Veg-Centric Cocktails
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well
Picture for Field Notes: Everybody Sambal
Wherever there’s a need for a distinctive, unexpected punch, Sambal shines brightly
Picture for Flavor Playlist: Nels Storm
Nels Storm introduces five flavors that inspire culinary creativity
Picture for Texas Pete Trifecta: Cornmeal  +  Blackberries + Texas Pete® Honey Mustard Sauce
Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce
Picture for On Trend: Non-alcoholic Beverages
Non-alcoholic beverage innovation was front and center at this past summer’s Mise conference
Picture for Natural Solutions for Cocktail Trends
Beverage specialists at Monin have tapped into two major trends that hold big opportunity in the incredibly dynamic universe of modern cocktails
Picture for Big Menu Moves for Cheese
Six ways to maximize the popularity and versatility of cheese
Picture for Flavor in Focus: Grilled Cheese, Please
Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese
Picture for Globe Trotting
Commodity boards showcase how to harness trending global flavors
Picture for Flavor in Focus: Abuzz With Opportunity
Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential
Picture for Texas Pete Trifecta: Gruyere + Fresh Apple + Texas Pete Original Hot Sauce
Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple
Picture for On the Menu: Small Potatoes with Big Flavor
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
Picture for Flavor Trifecta: Kevin Atkinson
Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado
Picture for Flavor Playlist: Lucas Clarke
Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.
Picture for Flavor Find: In a Pickle
James Pitzer's flavor find - house-pickled raspberries
Picture for 10 Beverage Upgrades: Fortified & Aromatized Wines
Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building
Picture for Field Notes: Bringin' Hasselback
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
Picture for Bowled Over by Barbecue
New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu
Picture for Flavor in Focus: Wing Span
Thanks to inspired flavor combinations, today's chicken wings are taking flight
Picture for Field Notes: Modern Sundaes
When it comes to sundaes, chefs are upping the flavor and textural ante, choosing intriguing combinations and pulling in on-trend ingredients.
Picture for Flavor in Focus: Spinning Salads
Brining and braising introduce moisture, complexity and nuance to modern dishes.
Picture for 10 Beverage Upgrades: The Modern-Day Margarita
The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.
Picture for Flavor at Work
Business & Industry innovation shines a spotlight on an evolving consumer
Picture for Right on Cue
Modern barbecue trends rely on a secret sauce of authenticity and innovation
Picture for Veg on the Edge
Ten produce categories creating interest and flavor-forward innovation on today’s menus
Picture for On the Menu: Nachos With a Modern Spin
Modern nachos are showcasing unexpected flavor systems
Picture for Flavor Trifecta: Sam Kim
Sam Kim's go-to flavor trifecta: cumin, ginger and Sichuan peppercorns
Picture for A Dozen Ways: Building a Buzz-Worthy Beverage
A dozen trending ingredients making a splash today
Picture for Flavor Playlist: Eric Gabrynowicz
Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey
Picture for Produce Takes Shape
Spiralized or shaved fruits and vegetables add intriguing dimension to a dish
Picture for Flavor Find: Corn Star
Alex Q. Becker's flavor find is a craveable fresh corn tempura
Picture for The Innovation Game
Keeping up with flavor trends while staying true to your brand is key to stability and growth.
Picture for Go Fish
Creativity and contrast mark the modern fish taco
Picture for 10 Beverage Upgrades: Preserved, Pickled & Fermented
Cocktails go deep with these high-impact ingredients
Picture for Innovating Within Ubiquity
Breathe new life into late-stage trends with creative flavors and forms
Picture for Pizza Party
From flour to flame, see what’s trending in this red-hot category
Picture for Trending Sweet Spots
Tap into these menu-ready dessert trends for prime opportunities
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Picture for Seafood's Modern Hook
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.
Picture for Next-Level Non-Alcoholic Beverages
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.
Picture for Seacuterie Ideas For The Bar
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar