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Picture for 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 Breakfast Breakouts
There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.
Picture for Beef Means Business
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.
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 Awesome Sauce
Sauces are the silver bullet, armed with craveability, uniqueness and, of course, flavor. Their role in plate composition isn’t new, but the opportunity today sees chefs leveraging the culinary might of sauces and wielding it in unique and memorable ways—all with the strategy of building a flavor impact that knocks their guests' socks off
Picture for Flavor Trifecta: Aron Habiger
Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Picture for 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 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 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 Beef Means Business
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.
Picture for Seafood Consumer Trends
Seafood represents a major opportunity to move menus into the future, according to Datassential. Here are highlights from its Foodbytes Seafood Keynote Report issued in late 2017.
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 Changing Up Chili
Chili brings warmth, satisfaction, familiarity and homespun appeal to menus. Consider modernizing it for today’s consumer, reaching into current flavor trends for inspiration. Here are three opportunities for come-back-for-more chili
Picture for Deep Impact
Flavor has always been an imperative on menus, but today the expectations are higher than ever. Chefs are outdoing themselves, raising the bar with creative flavor combinations. Access to the global pantry, along with a joyful experimentation in mash-ups, is raising expectations while making flavor possibilities endless. Here are some menu builds that showcase creative components that pack a significant flavor punch.
Picture for White Wonderland
Chefs are rediscovering the beauty of white bread—how it offers structure but surrenders to textural elements, like fried chicken, tonkatsu and fried bologna. We bring you 5 modern takes on white bread sandwiches.
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 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 Seafood & the Menu
Welcome to Seafood & the Menu—with seafood-focused content brought to you by Flavor & The Menu, in partnership with seafood authority Barton Seaver. We invite you to explore this menu-development resource, and dive into the vast opportunities with seafood.
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 The Next Generation
What does Gen Z represent for restaurant brands, and how are operators strategizing? We took a snapshot to help better understand these younger dining consumers, coloring in the profile of Gen Z while also outlining a few concepts’ savvy approach in making them loyal customers.
Picture for 2018 Trends Tour - Part 2
Gerry Ludwig and his team visited 113 restaurants and tasted 1,107 dishes on their annual street-level trends tour, finding actionable insights that can translate onto today's menus. Here's part two in our series, delivering even more on-trend takeaways.
Picture for Clever and Creative Menu Finds from the Trends Tour
While researching the Trends Tour of 2018 part 2, a few dishes stood out - the frico taco, onion dip, and the breakthrough of Sea Buckthorn.
Picture for Flavor Find: Grilled Cheese
At San Francisco’s Bluestem Brasserie, the Grilled Cheese and Honey is the ultimate comfort food.
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 2018: The Flavor Experience
The trends, flavors, people, insights, examples, samples, data, tools, ideations, options, opportunities, deep-dives, panels, takeaways and inspirations at this year's Flavor Experience show.
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 Plant-Forward Breakfast Momentum
The breakfast daypart and the plant-forward trend are merging into one giant menu opportunity. With Bush Beans, we bring you three on-trend ways to menu beans at breakfast.
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 5 Ways to Jam Out
Savory jams are the ultimate modern condiment, introducing creative flavor combinations that speak to American preservation traditions while offering textural counterpoint many menu items.
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 On-trend: Plant-based Purées
The opportunity with plant-based purées keeps pushing further into menu development, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations.
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 Pasta's Next Move
Chefs are looking at pasta as a platform for creative menu development. Here are five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.
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 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 Flavors on the Edge
Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.
Picture for Winning With Hash
The first of our new series: Flavor R.O.I. A case study of First Watch’s successful innovation platform - in which the daytime café is hitching on-trend flavors to the beloved potato-centric dish.
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 Makers
Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways. Creativity is key, offering big flavor in unexpected, but enticing combinations.
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 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 Vegetable Alchemy
The game is afoot. The fire is lit. The hunt is on. The stakes are raised. Quite simply—the veg-centric movement is rolling along like thunder, and with each creative, craveable dish starring vegetables added to menus, consumer expectations go up.
Picture for Refining Flavor
Savvy menu developers know that making subtle but surprising recipe tweaks can result in stand-out signatures, gently guiding patrons along for a new and memorable flavor experience
Picture for 3 Breakfast Break Outs
In the breakfast and brunch category, today’s dining consumer seems to be particularly receptive to global flavors, along with an openness to an almost-cheeky approach to both flavors and forms.
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 Sweet Hits
Three desserts that offer a unique experience while delivering comforting familiarity that seals the deal.
Picture for Hispanic-Style Cheeses
Hispanic-style cheeses from California tap into the continuing popularity of Latin cuisine on menus today. Chefs are showcasing creativity by leveraging Hispanic ingredients in craveable, delicious dishes.
Picture for 5 Pasta Hits
Chefs are featuring pasta in unexpected, flavor-forward ways—and their guests are loving it.
Picture for 3 Clever Flavor Moves
Popular flavor systems can be re-tooled in ways that capture interest and deliver the promise of their original builds. Here are three great examples of creative play around road-tested flavor systems.
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 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 Burger Bash
Chefs continue to showcase creative burger development, leveraging the huge opportunity in one of America’s favorite dishes. We bring you three burger builds that demonstrate innovation.
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 8 On-Trend Ideas For Eggs
The egg has ratcheted up its culinary pedigree in recent years. No longer just a morning food, it's now an entrée, a showstopper, a pizza topper, and a starring global ingredient.
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