Flavor Trends, Strategies and Solutions for Menu Development
Picture for Greek Touches, Big Impressions
Creative flavor strategies yield modern, signature pizzas
Picture for Dipping into Greek
Three Greek dips offer endless menu play
Picture for Summer of Souvlaki
Heat up summer menus with Greek-style skewered meats and dips
Picture for Greek-Style Brunch
Modern breakfast and brunch menus practically beg for Greek flavor mash-ups
Picture for Sausage for the Win
Leverage beloved bratwurst in trend-forward global builds
Picture for Good Morning, Vietnam
How pandan, Vietnamese waffles and breakfast banh mi are reinvigorating morning menus
Picture for Honey. We Like It Hot.
Two ingredients, endless menu applications
Picture for Has to Be Jalapeño
6 ways to heat up burger menus with this beloved pepper
Picture for Modern-Day Pasta Solutions
Pre-cooked and line-ready, frozen pasta is Barilla’s new best-in-class innovation
Picture for No Stress, No Tears
The modest onion provides prep advantages for your kitchen and flavor solutions for your menu
Picture for Flavors From Afar: Ice Cream
Global intrigue with an American favorite
Picture for Tell a Story with Salt
Global salt varietals weave provenance into a flavor story
Picture for 10 Ways with Salted Bar Snacks
Finishing salts impart notable big flavor on small bites
Picture for Flavor Makers: Infused Salts
Sea salts spiked with heat, smoke or citrus lend serious lift to menus
Picture for Flavor Watch: Black Lava Salt
Introducing this exotic bold beauty across the menu
Picture for Bold Breakfast Sandwiches
Strategic applications of heat wake up morning menus
Picture for Heat Up Summer Sales
A winning flavor to be used across your menu
Picture for Totally Rad Cocktails
Taking guests back in time with reimagined 1980s cocktails
Picture for Putting the OMG in LTOs: Modern Restaurant Concepts
Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Picture for The Season Provides a Reason
Leverage the seasonality and premium quality of fresh California Avocados
Picture for The Free Resource You’re Not Using Enough
Lean on commodity board support to kickstart innovation and energize your menu
Picture for Innovating with Seasonality
Celebrating regional and seasonal highlights with fresh California Avocados
Picture for Unexpectedly Boursin
A singular cheese inspires a multitude of trend-forward menu ideas
Picture for From Deli to Charcuterie
Four classic sandwiches transform into modern charcuterie presentations
Picture for Trending Condiments
Charcuterie’s secret weapon may very well be its accoutrements
Picture for Appetizer Boards
Inspired by charcuterie, these shareables offer guests something new
Picture for Charcuterie To Go
Fresh ideas for cones, cups and boxes designed for off-premise menus
Picture for Seafood's Modern Hook
Taking a strategic approach to seafood-centric bowl builds
Picture for Pizza and Beyond
Picture for Menu Trends Worth Trying
Picture for Savory Pasta Bakes…With Chef Kevin Felice
Picture for Craveable Heat
Kick up the heat level with trending flavors and textural touches
Picture for Coming in Hot: Loaded Fries
Kick up the heat level with trending flavors and textural touches
Picture for Oysters: Flavor on the Half Shell
Simple and delicious, oysters are having a moment
Picture for Global Pies
Indian-inspired pizzas pave a pathway for flavor innovation
Picture for Flavor Discovery: Laksa
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Picture for Putting the OMG in LTOs: Mi'Talia
Chef Janine Booth gives pizza night a global spin with Australian lamb
Picture for Mac and Cheese on Fire
Strategic use of heat makes this comfort-food favorite a flaming success
Picture for Sandwich Trends: Mexico Inspires
Reinventing three classic sandwiches with bold Mexican flavors
Picture for More Mexican, Please
Delivering authentic flavor with a modern prep approach
Picture for Salsa Showcase
Flavor play with six trending salsas
Picture for Cheese-centric Comfort
Tap Mexican-style cheeses for modern menu hits
Picture for Four Takes on Huevos Rancheros
Serving up Mexican comfort at breakfast and brunch with signature moves
Picture for “Simple As…” Easy Menu Builders
An exciting new menu-idea series from Texas Pete®
Picture for 5 Steak Sauces, Updated
Trend-forward flavor play gives these classics a fresh look
Picture for Optimizing Pasta
Latest innovations help chefs ease labor crunch
Picture for Whatta Catch!
Plant-based shrimp offers menu-development solutions
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 Cheese Makes the Trend
Chefs source Bel Brands’ crowd-pleasing flavors and innovative products to develop trend-forward menus
Picture for No Passport Necessary
Beans carry flavorful inspiration beyond borders
Picture for Stack Up
New foodservice-sized lasagne sheets lay the foundation for innovation
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 A Roundup of Flavor Discoveries
Playing with new flavors keeps culinary intellect sharp
Picture for Sweet Skills
Restaurant promotions showcase the versatility of sweet potatoes
Picture for How a meat-obsessed chef makes plant-based dishes, well, meaty
Picture for Flavor Takeaways
Flavor inspirations from the recent Worlds of Flavor conference
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 Signature Seafood Builds
Three ways seafood can elevate menu offerings
Picture for Breakfast Scrambles
A new line of ready-to-use breakfast cups offers back-of-house ease
Picture for A.M. Quick Fix
Introducing easy solutions for morning menus
Picture for Marinade Matters
While rarely featured on a menu marquee, marinades play a crucial supporting role in flavor builds
Picture for Four Chefs: Four Cheesy Stories
Meeting the demand for plant-based fare with vegan cheeses that taste great and melt well
Picture for Twisting Thai
Cocktails inspired by Thai tea are serving up both whimsy and intrigue
Picture for Thai Tea & Coffee—10 Ways
Tea and coffee cultures unite for a specialty beverage bonanza
Picture for Sweet on Thai Tea
Desserts with an exotic Thai-style beverage makeover
Picture for Sweet And Spicy
Bundling Thai tea with spicy dishes introduces menu pairings for a new age
Picture for Channeling Comfort
Global noodle dishes offer a friendly base for pushing boundaries
Picture for Bowl-ed Over with Possibilities
Transforming favorite handhelds into bowls
Picture for 4 Tips On Winning With Your Next LTO!
Texas Pete® helps you build LTOs
Picture for Flat-Out Fantastic
Trend-forward menu inspirations for a versatile and prep-friendly portfolio of flatbreads
Picture for 4 Meat-centric Menu Hits
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
Picture for Broth Bowls Break Out
Four fast casuals showcase the opportunity in this trending category
Picture for Soup Strategies
Building signature flavors in a bowl of comfort
Picture for Fire-Roasted Tortilla Soup
Southwest flavors are made signature in this creative soup build
Picture for Feelin’ Saucy
Signature sauces move menus
Picture for The Heat of the Moment
Spicy dipping sauces create a pathway to flavor innovation
Picture for Beef Cacciatore & Fire Roasted Vegetables
Transforming comfort into signature
Picture for 3 Breakfast Wins, 3 Ways
Morning opportunities inspired by later dayparts
Picture for 8 Pork-centric Sandwiches To Fall For
Meaty meets seasonal in these craveable grilled cheese sandwiches
Picture for The Midwest’s Sandwich Star
Pork’s answer to the fried chicken sandwich
Picture for “B” is for Brisket
Breakfast brisket sandwiches are heating up morning menus
Picture for Attention Grabbing Arepas
South American sandwiches are winning over menus
Picture for Asian Noodle Inspirations
Four noodle dishes to bet on
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 Boursin Brings Versatility
Chefs take the newest Boursin cheese products for a test ride and share their takeaways
Picture for The Meat of the Matter
Sandwiching meat-centric builds with on-trend bread carriers
Picture for Next-level Breads
Fusion baking hits today’s mark for differentiated menus
Picture for Toast of the Town
Upscale toasts and breads are “loaded” with menu opportunity
Picture for Bountiful Bread Bundles
Life beyond the traditional bread basket
Picture for Noodling Trend-Forward Menu Solutions
Using noodles for on-trend menu offerings with back-of-house solutions
Picture for Meal Kit Mania
Targeted ways to tighten your meal kit strategy
Picture for Getting Ready for The Gameday Rush?
Getting Ready for The Gameday Rush? Texas Pete® Is on Your Team
Picture for Blueberries are the Belle of Breakfast
Sweet and savory blueberry solutions deliver on consumer demands
Picture for Signature Flavor: What a Croque
Blueberry powder adds color and flavor, while a savory blueberry compote is the hero of this croque
Picture for Speed Dating For Cocktails
Classic cocktails meet the bubbly personality of hard seltzer
Picture for 6 Ways To Go Hard With Desserts
Adding the buzz of hard seltzer to sweet treats
Picture for Hard Seltzer Hybrids
The best of both worlds combine to invigorate beverage menus
Picture for 8 Ways To Make Hard Seltzer Your Own
Adding in-house flavor touches for refreshing signaturization
Picture for Have Cheese, Will Travel
Hispanic-style cheeses effortlessly cross border in Cal-Mex cuisine
Picture for Mind Your Peas... and Cues
Pea and hempseed milks make their way into modern menu development
Picture for On The Workbench: Coconut, Cashew & Almond Milks
Exploring versatility in this trio of dairy alternatives
Picture for Oat Milk Makes Bigger Moves
Exploring the potential of this versatile dairy alternative
Picture for 10 Modern Uses For Plant Milks
Making dressings, dips and sauces work for flexitarian menus
Picture for Sweet Something To Go
Modern flavor combinations in fun formats that move
Picture for Don’t Forget Takeout. It’s Not Going Away.
Takeout continues to trend. Here’s how Texas Pete® can help.
Picture for Positively Pickled
Colorful and flavorful, quick-pickled blueberries offer multiple menu wins
Picture for Pimento Hits the Road
Four chefs leverage this cheese’s broad popularity and take it in new directions
Picture for Triple Threat
Dial up crave factor in sandwiches, soups and salads with pork
Picture for Roasted Vegetable Stuffed Poblano video
Picture for Soup's New Flavor Builder
Upgrade and upsell soup with sea greens
Picture for Build Flavor into 5 Go-to Condiments
Dialing up flavor with a list of creative culinary strategies
Picture for Seeing Green
Leveraging the power of seaweed on plant-forward menus
Picture for The New Surf & Turf
An unexpected flavor match brings out the best in each other
Picture for Frozen Blueberries Deliver a Delicious and Adaptable Compote
Cost-efficient, consistent, labor-saving solutions
Picture for Mornings & More
Rely on breakfast’s “big three” for all-day menu innovation
Picture for Breakfast Wins in Takeout
Exploring two growth areas for one big opportunity
Picture for Sun’s Out. Buns Out.
The data speaks for itself. Burgers are a hot ticket item for summer and more people are putting hot sauce on them.
Picture for Ready For Action
Using fully-cooked meats saves time and money, helping chefs focus on menu innovation
Picture for Tacos Guisados
Mexican comfort as a carrier of modern flavor and menu strategy
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 Win With Mushrooms
Create a recipe using The Blend™ for a chance to win $10K and a showcase in Food Network Magazine
Picture for Pimento Power
Double down on comfort by featuring pimento cheese on mainstream menu stars
Picture for Pimento Cheese Moves Into Breakfast
Comforting, craveable and versatile, this trending ingredient is energizing the morning daypart
Picture for Take A Dip
Leveraging pimento cheese’s crave factor in modern dip applications
Picture for Playful Pimento
Tapping into the culinary chameleon of cheese spreads
Picture for Making Texture Count
Strategic use of high-impact finishes helps ensure a winning to-go item
Picture for The Savory Side Of Dairy-Free Alternatives
Ripple is the plant-based dairy alternative your savory dishes have been looking for
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 Six Ways to Punch Up Flavor
Developing a host of trend-forward menu items while maximizing one new SKU
Picture for Beneficial Beverages
Immunity boosts make both non-alc and alcoholic drinks appealing
Picture for Go With Your Gut
Menuing on-trend bowl builds with gut health “heroes” that support immunity
Picture for Marvelous Mushrooms
Propelled by their immunity-boosting powers, mushrooms are stepping into the limelight
Picture for Super-charged Soup
Takes on immunity-boosting soup fortifies modern menus
Picture for 5 Ways to Kick Up Modern Sauces
Flavor innovation here gives menus a competitive advantage in the to-go game
Picture for Leveling Up Salads With Grapes
Easy menu ideas to up the salad game
Picture for Dairy-free Done Right
Plant-based dairy alternative Ripple effortlessly enhances everything on your menu
Picture for Blissful Brunch Bakes
Extending the appeal of brunch menus with comforting and dynamic bakes
Picture for Back to the Future
Reinventing old school casseroles into trend-forward bakes
Picture for Interactive Bakes
Curating a personalized restaurant experience in the home of your guests
Picture for Veg-Centric Bakes
Homestyle savory bakes translate beautifully into plant-forward offerings
Picture for Next-level Slaws & Salads
Cranking up crunch and firing up flavor help deliver an optimal off-premise experience
Picture for Ready, Filling and Delicious
White Bean and Kale Soup with Smoked Sausage from Smithfield
Picture for Optimizing SKUs, Maximizing Flavor
Chef Jeffrey Quasha shares his unique—and successful—management system
Picture for King’s Hawaiian at Crack Shack
Five takes on the traditional fried chicken sandwich
Picture for Cold Sandwiches Heat Up
Trending flavors meet the enduring appeal of classic deli sandwiches
Picture for American-Chinese Takes Sides
Creative applications of these iconic flavors shine in favorite side dishes
Picture for Now Serving Brunch
Menu ideas inspired by American-Chinese twists
Picture for Triple Threat
Global powerhouse cuisines meet the Big Three of Chinese-American cuisine
Picture for Spinning Cashew Chicken
Diving deeper into a regional favorite with a devoted national following
Picture for Prosciutto Sandwich with Slow Roasted Tomatoes
Picture for Creative Crunch Offers a New Flavor Burst
Surprising textures boost craveability in sandwiches
Picture for Craveable Condiments
Turn up the takeout experience with bold flavor combinations
Picture for Texas Pete PCs Are Helping Chains Deliver Spicy Flavor In 2021
Picture for Created by a Chef, Not a Scientist
Simple ingredients and culinary versatility make new plant-based products shine
Picture for Walnuts for the Win
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie
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 Flavor On Hand
With built-in portability, hand pies are an easy menu fit
Picture for Inspirations from Global Kitchens
The virtual Worlds of Flavor event featured culinary insights from chefs’ home turf
Picture for 10 Meaty Builds
Leading-edge ingredients dial up intrigue in meat-centric dishes
Picture for Getting Boozy with Cardamom
The warming charm of a powerhouse spice
Picture for Splendid Sauces
Go big on flavor with a deft touch of cardamom
Picture for On-trend Bowl Build: Pesto Shrimp & Mediterranean Cauliflower Rice
See what more Haliburton International Foods can do for your menu
Picture for Simple Solutions for To-Go Sips
The Perfect Purée helps takeout cocktails succeed
Picture for Sweet on Cardamom
Leverage the full-bodied characteristics of this warm spice
Picture for Cardamom’s Play with Produce
A warm spice that complements the savory side of vegetables
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 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 Avo University
Your Educational Resource for Everything Avocados
Picture for Flavor ROI: Setting the Bar
Stanford transitions from customizable menus to curated ones
Picture for Take Comfort
Culinary upgrades to soul-soothing comfort foods featuring rice as the versatile base
Picture for Riffing on Reuben
8 creative, trend-forward takes on this classic deli sandwich
Picture for The Final Five
With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development
Picture for Commodity Boards: Craveable Indulgence
Commodity boards serve up trend-forward indulgence
Picture for Fermenting Ideas
Capitalizing on the feel-good momentum of fermented beverages
Picture for Soup Soothers
Double down on comfort with flavorful fermentation
Picture for Mighty Mains
Strengthening core menu features by leveraging the craveability of fermented flavors
Picture for An Affinity for Appetizers
Fermentation unlocks next-level flavors
Picture for A Live Chef Challenge You Won’t Want to Miss
Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition
Picture for Recycling Rice
Reducing food waste while maximizing innovation with this pantry staple
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 Raise the Stakes
Use culinary finesse to signal premium cues in takeout meat dishes
Picture for Borek for Breakfast
Look to the Balkans for new news at breakfast
Picture for Condiment Cravings
Look to the Balkans for enticing yet familiar flavors
Picture for The Good Stuff
Taking vegetables to new heights with Balkan inspiration
Picture for Name that Theme
Translating the sentiment behind small plates in new ways
Picture for Pollinator Garden in a Glass
Eleven trend-forward beverage builds inspired by honey bees, pollination and honey
Picture for Celebrating Beekeeping
National Honey Month is the perfect time to salute this special craft
Picture for Global Sauce Play
14 fruit-centric ideas for 7 sauce categories
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 One to Watch: Umeboshi
Flavor depth gives this fruit deep menu potential
Picture for Premium Value Lunch Special
Premium Aussie beef scores across the table
Picture for Why are smoked meats alluring?
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for Rice Plants Opportunity
Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options
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 5 Steps To Optimize Menus
Brand reflection and sharpened focus help light the path to success today
Picture for Barbecue Season
Trend-forward rubs, glazes and sauces that work across the menu
Picture for Trends In Action: Grapes Go Veg-Centric
Grapes bring added inspiration to veg-centric builds
Picture for Rice Bowls Deliver The Flavor
Build modern, flavorful bowls that balance portability with craveability
Picture for 5 Fan Favorites in Bowl Format
Re-tooling successful flavor builds into signature bowls
Picture for Bowls Lean Into Latin Flavors
Trend-forward flavor combinations offer fresh inspiration in familiar territory
Picture for Curated Bowls Take Center Stage
Chef-driven builds are finding favor with both menu developers and consumers
Picture for Sauce Styles for Modern Bowls
Look to trend-forward flavor combinations to build excitement
Picture for 4 Modern Moves with Eggs
From the unexpected to the upgraded, eggs continue to inspire innovation
Picture for Sweet Umami
Culinary ideas that explore this flavor pairing
Picture for Bringing the Heat
Chefs get fired up, building on the popularity of hot honey
Picture for Honey Butter's Next Play
Trend-forward flavor combinations for signature menu items
Picture for Smoking Honey Out
Trend-forward flavor combinations for signature menu items
Picture for Infusing Honey
Building complexity with surprising flavor combinations
Picture for Trends In Action: Bowls Abound
Grapes contribute sweet surprise to bowl builds
Picture for Ricotta’s Lighter Side
Spooned, piped or dolloped—whipped ricotta is a wonderful thing
Picture for Miso: A Flavor Playmaker
5 creative ways to feature this umami-packed ingredient
Picture for Smoked Meats for Carryout Success
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for In Its Prime
The prime rib sandwich serves up opportunity for strategic flavor play
Picture for Building Meal Kits With Flavor In Focus
19 restaurant experiences designed for at-home dining
Picture for Eastern Med Meets Latin American
These craveable Latin favorites embrace Eastern Med flavors
Picture for Eastern Med Meets the American South
Bold flavors get a dose of Southern comfort
Picture for Eastern Med Meets Japanese
Ingredients like miso and tahini are joining forces for a powerful flavor impact
Picture for Eastern Med Meets American Comfort
Classic, favorite comfort foods get strategic flavor hits from trending ingredients
Picture for Meat-Centric Comfort Food
A dozen ways to deliver dishes that soothe the soul
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 All-day Aussie Breakfast
With a strong café culture, a fresh approach to menu development holds opportunity
Picture for Aussie-style Comfort Bowls
Combining an all-day café culture with feel-good fare
Picture for 3 Aussie-style Toast Builds
Look to the creators of avocado toast for creative, eclectic flavor combinations
Picture for The Immeasurable Value of Hospitality
Picture for Chilaquiles
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Picture for Global Savory Pancakes
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
Picture for Global Benedicts
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Picture for Global Skillets
Two popular formats are primed for signaturization now: hashes and baked egg dishes
Picture for 3 Egg-Centric Breakfast Heroes
Quick culinary ideation inspired by trending egg dishes
Picture for Grapefruit Delights
The tart citrus shows up on menus in surprising ways
Picture for Flavor Composition: Burrata + Carrots
Chef Francesco DiCaudo makes burrata a star of the season
Picture for Around the Globe With Dole® Fruit: Europe
Watch our 2019 Fruit Pairings tour video!
Picture for Tropical Flavor Innovation
Creative menu play sees new flavor combinations starring tropical fruits
Picture for Tips for Cold Weather Sips
Six simple strategies for shifting cocktail menus for the colder weather
Picture for Around the Globe With Dole Fruit
Watch our 2019 Fruit Pairings tour video!
Picture for Get Ready for Hummus Bowls
Bowls are showcasing the versatility of hummus
Picture for The Smooth Moves of Hummus
The many ways in which this on-trend workhorse is carrying modern menus
Picture for Meringue’s Moment
Layered, crumbled, flavored, flamed—meringue is making an impression
Picture for A World of Sandwiches
Innovations in five areas help keep this category exciting
Picture for Creative Flavor Moves
Uncommon flavors and techniques that deliver surprise and delight
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 Sandwich Success
Carving out differentiation in a crowded category
Picture for Targeting Tacos
Chefs hone in on what makes tacos successful for their brands
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 Maximizing French Toast
Deconstructing & modernizing a breakfast mainstay
Picture for LTO Strategies: Tapping into Functional Foods
Answer the call for nutrient-rich dishes that power menus
Picture for Entrée Innovation
Chefs are upping their main game
Picture for Seafood at the Start
Chefs are showing off the shareable side of seafood
Picture for Bring on the Funk
Fish sauce makes a splash on menus
Picture for All About the Bowl
Next-level approaches keep this category exciting
Picture for Burger Bonanza
Chefs continue to push the crave factor in burger builds
Picture for Fried Chicken Sandwiches Fly High
These three restaurant brands showcase winning moves in this fan-favorite category
Picture for What’s Next in Taco Innovation
Trending flavors and ingredients that are impacting taco menu development
Picture for Making the Most of Corn
Trending ideas on maximizing summer’s greatest ingredient
Picture for Meatballs Make Big Moves in the Snacking Category
Hearty, versatile and familiar, meatballs roll out a winning shareables strategy
Picture for 4 Red-Hot Global Sauces
Condiments that bring the heat—and show significant growth on menus
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 Today’s Best Sandwiches
Three modern opportunities with memorable sandwich builds
Picture for 8 Ideas on Maximizing Premium Cuts
Chefs share flavor-forward cross-utilization ideas
Picture for Branzino
State-of-the-art recirculating aquaculture systems provide a clean, sustainable species
Picture for Maine Oysters
Oyster farmer Abigail Carroll and Chef David Siegal on Maine oysters
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 A Burger Build For All Demographics
Peanut butter lends childhood appeal to an adult burger build.
Picture for The Value of Middle Eastern Cuisine
Get to know this red-hot region, including ingredients and flavors on the fringe
Picture for Seaweed Sensation
Leveraging seaweed in creative applications can help build menu interest and entice modern consumers, while enhancing menu items with a functional foods halo.
Picture for 5 Eastern-Med Flavors to Watch
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.
Picture for Mac Daddy
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.
Picture for Maximize Mac & Cheese
Three more ways to leverage the popularity of mac and cheese.
Picture for One Ingredient, Six Ways
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.
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 A Modern, Magical Flavor Combination
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.
Picture for Flavor at Work: Paul Adams
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.
Picture for Flavor at Work: Jay Perry
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.
Picture for Flavor at Work: Don Cortes
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
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.