Flavor Trends, Strategies and Solutions for Menu Development
Picture for Breakfast Croissant Sandwich
Create this unique breakfast using turkey sausage links layered with a farmer’s cheese omelet, kettle chips and fresh herbs.
Picture for Flavor in Action: Gills Diced Pickled Onions
A 30-second peek into the prep process
Picture for Color’s Evolving Role in Menu Development
Discover how color is becoming more crucial than ever, as innovative menu developers explore unconventional ways to surprise and delight diners.
Picture for Hot Topics in Foodservice
What are the issues driving trends and sparking conversation in F&B today?
Picture for Sauce Innovations
Two fresh approaches to sauces
Picture for Pizza Trends to Watch
Prepare to be inspired as we highlight unique pizza concepts that demonstrate broader trends in flavor building and consumer preferences.
Picture for Three Trends Driving Beverage Innovation
Three beverage trends making a splash right now!
Picture for Serve Up Endless Satisfaction
Picture for Turkey Reimagined
Picture for Get Inspired for Brunch
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.
Picture for Monin Culinary Creations
Add flavorful innovation across your menu with Monin
Picture for Tailor your menu to each generation
Picture for Gills Onions and Sustainability
SAME AS DEK
Picture for Monin Floral Blends
Make your beverages bloom!
Picture for Putting the OMG in LTOs: Matador Room
Australian grassfed steak and a killer presentation puts the OMG in this LTO at a Miami hot-spot
Picture for Putting the OMG in LTOs: Modern Restaurant Concepts
Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Picture for Pizza and Beyond
Picture for Putting the OMG in LTOs: Mi'Talia
Chef Janine Booth gives pizza night a global spin with Australian lamb
Picture for Monin's 2022 Flavor of the Year
Feed your passion for incredible flavor with Monin’s 2022 Flavor of the Year!
Picture for Putting the OMG in LTOs:  Sedgefield Country Club
In the hands of Chef James Patterson, Australian lamb racks get the tableside service treatment
Picture for Inspiring Possibilities with Blueberries
Find your new favorite blueberry format
Picture for Trio of Temptations
Soups, salads, and sandwiches combine to make memorable meals
Picture for Breakfast Scrambles
A new line of ready-to-use breakfast cups offers back-of-house ease
Picture for Fire-Roasted Tortilla Soup
Southwest flavors are made signature in this creative soup build
Picture for Beef Cacciatore & Fire Roasted Vegetables
Transforming comfort into signature
Picture for Putting the OMG in LTOs: J. Gilbert’s
Bone-in Aussie lamb gets the steakhouse treatment in the hands of Chef Michael Slavin
Picture for Blue Cheese Burger
Condiments bring a Wagyu beef burger to a whole new level
Picture for Blueberries are the Belle of Breakfast
Sweet and savory blueberry solutions deliver on consumer demands
Picture for Celebrate Authenticity with Margherita
This authentic line of Italian meats offers distinctive tastes and flavors
Picture for Roasted Vegetable Stuffed Poblano video
Picture for Frozen Blueberries Deliver a Delicious and Adaptable Compote
Cost-efficient, consistent, labor-saving solutions
Picture for Introducing Johnsonville Sausage Strips
Whoa, This Changes Everything
Picture for Frozen Blueberries Deliver with Cooked Grains, Salads and more
Cost-efficient, consistent, labor-saving solutions
Picture for Meats for Mornings & More
Chefs share insights, ideas and recipes for using the "big 3" ingredients
Picture for Frozen Blueberries in Baked Goods
Cost-efficient, consistent, labor-saving solutions
Picture for King's Hawaiian at Treaty Oak
Using an iconic brand to elevate 6 dishes
Picture for Leveling Up Salads With Grapes
Easy menu ideas to up the salad game
Picture for Ready, Filling and Delicious
White Bean and Kale Soup with Smoked Sausage from Smithfield
Picture for King’s Hawaiian at Crack Shack
Five takes on the traditional fried chicken sandwich
Picture for Prosciutto Sandwich with Slow Roasted Tomatoes
Picture for On-trend Toast Topper
Grapes add unique flair and flavor to trending toast builds
Picture for The Benefits of Versatility
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Picture for Passion Fruit Crème Brûlée
Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
Picture for On-trend Bowl Build: Pesto Shrimp & Mediterranean Cauliflower Rice
See what more Haliburton International Foods can do for your menu
Picture for The Surprising Ingredient for Clean, Plant-Forward Meat Alternatives
Check out how simple it is to make a clean, plant-forward meat alternative using walnuts
Picture for Menu Workhorse: Blueberry Miso Sauce
One savvy sauce carries surprising flavor and color across multiple formats
Picture for Avo University
Your Educational Resource for Everything Avocados
Picture for A Live Chef Challenge You Won’t Want to Miss
Watch five top food pros go pan-to-pan during Walnuts@Work Live Plant-Forward cooking competition
Picture for Breakfast Wins
Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake
Picture for Plant-Forward? It’s In Our Roots.
Dole is taking a plant-forward approach to menu development
Picture for Why are smoked meats alluring?
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for Trends In Action: Grapes Go Veg-Centric
Grapes bring added inspiration to veg-centric builds
Picture for Trends In Action: Bowls Abound
Grapes contribute sweet surprise to bowl builds
Picture for Smoked Meats for Carryout Success
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for Meet Your Menu MVP
Potato solutions for your operations
Picture for What is Comfort Food?
Chefs share what comfort food means to their guests
Picture for Craveable Crush
Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie
Picture for Trends in Action: Fruit Gets Culinary
Grapes showcase the culinary treatments making fruit a menu star
Picture for Honey 10 Ways
Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each
Picture for Just Add Mango!
Deliver a burst of color and flavor to the menu with ease
Picture for Ultimate Performance Vegetable
Potatoes: plant-based fuel to power your menu
Picture for Around the Globe With Dole® Fruit: Europe
Watch our 2019 Fruit Pairings tour video!
Picture for 4 Ways With Grapes: Part 2
Fresh ideas inspired by a creative usage of grapes
Picture for Around the Globe With Dole Fruit
Watch our 2019 Fruit Pairings tour video!
Picture for The Smooth Moves of Hummus
The many ways in which this on-trend workhorse is carrying modern menus
Picture for Where Heat Meets Sweet
Some of the fried chicken styles making the biggest impact today
Picture for Protein-Centric Handhelds
Handheld menu items drive traffic and increase sales
Picture for Frozen Fresh Seafood
Barton Seaver dispels the myths of frozen seafood
Picture for Housemade Kombucha
How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.
Picture for Tropical Asian
Incorporating distinctly Southeast Asian ingredients into sandwiches, soups and stir-fry dishes is a great way to introduce patrons to a new world of culinary adventure
Picture for Barramundi 101 for Hotel F&B
Discover Australis Barramundi, "A Chef's Fish"
Picture for Around the Globe With DOLE Fruit: The Americas
Watch our 2019 Fruit Pairings tour video!
Picture for Beef Means Business: Flavor
Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Picture for 4 Ways to Go With Grapes on the Menu
Go with grapes and take your menu into bold new territory.
Picture for Alaska Salmon: Head to Tail
Barton Seaver demonstrates how to use a king salmon from nose to tail for maximum profitabiility
Picture for What makes BBQ so irresistible?
What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain
Picture for Beef Means Business: Creativity
How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair
Picture for Transform Authentic Dishes with the Help of Potatoes
Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish
Picture for Building a Better Burger
The toppings showing remarkable growth on burger menus
Picture for Beef Means Business: Versatile Beef
Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.
Picture for Portable Breakfast: Fuel Your Bottom Line
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
Picture for Build a Gluten-Free Menu with Potatoes
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
Picture for The Future of Flavor
One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
Picture for Chef Ray Garcia on Latin Cuisine
Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada
Picture for Housemade Condiments
Toppings and sauces made with DOLE® Chef-Ready Cuts and Chef-Ready Frozen Fruit Purées lend a premium touch to your menu.
Picture for Craveable Comfort
Potatoes anchor trends with all-important familiarity
Picture for Beef Means Business: Chef Adam Hegsted
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group
Picture for Bring Some Color into your Presentations
Vibrant color dinnerware options from Libbey® help your one-of-a-kind plating ideas take flight, creating new looks to complement your venue’s unique character. Serve up an experience that is funky, eclectic or adventurous – and always memorable.
Picture for Chefs Talk BBQ
A select group of chefs with ethnic expertise discuss BBQ
Picture for Jamie Simpson Brings New Life to Fresh Potatoes
Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes
Picture for River & Woods Redefines Avocado Sushi with Fresh AFM
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
Picture for Renegade Steakhouse Chefs Turn to Fresh AFM
Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico
Picture for Tortilla Española by Dan Kish
Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.
Picture for One Fruit, Three Ways
Mango savory toast, mango chimichurri bacon burger and mango michelada. Maximize flavor excitement and minimize labor with chef-ready frozen purées.
Picture for UNCUT with Cosmo Goss
Ham is happening. Watch UNCUT Making the Cut to see Chef Cosmo Goss of The Publican in Chicago showcase the delicious “umami bomb”. With the National Pork Board.