Inspiration/

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 Snack Time
Today, the snacking category is huge, and the bar bite category continues to deliver a world of flavor-forward, fun choices. Candied bacon, meatballs, tots, veg-centric dishes like Crispy Squash Blossoms are all on the menu.
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 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 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 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 Uncompromising Flavor
Amid the real concern of rising prices in an ever-changing landscape of labor, transportation, food costs and tariffs, flavor should remain every restaurant operator’s top priority.
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 Texas Pete® Kitchen Hero Cook-Off
Garner Foods donated $20,000 to hunger charities during the Texas Pete® Kitchen Hero Cook-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 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 Register for the 100th National Restaurant Association Show
Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.
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 Beans For The Modern Menu
Jorge Cespedes is consulting corporate chef for Bush’s Beans. He suggests cutting edge ways to serve beans for breakfast, has delicious ideas for seasonings for crispy garbanzo beans, and challenges chefs to see how far hummus can go.
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 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 Building Crave With Sauces
Haliburton provides a pathway into plant-forward success through the use of scratch-made sauces.
Picture for Flavor Trends from the Modern Steakhouse: Part 1
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 California Milk Advisory Board
CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.
Picture for Flavor Trifecta: John State
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.

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 Eyeing The Future
The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.
Picture for Reductions? Yes, You Can!
How Haliburton creates create classic-technique reduction sauces ready to use.
Picture for Chefs Talk BBQ
A select group of chefs with ethnic expertise discuss BBQ
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 Flavors Even Millennials Want
Fresh purées can wow even the most discerning palates. Fruit purées, zests and blends help chefs add precisely the right flavor to a curried ginger peach sauce, instantly transforming Moroccan chicken brochettes into a menu best-seller.
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 Five Trends I’m Watching in 2018 by Katie Sutton
Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018
Picture for Plant-Based Crowd Pleaser
Potatoes help the chef tap into the veg-centric/plant-forward trend while still giving diners what they want—satisfaction, satiety and craveability
Picture for BelGioioso Cheese Wins Big
U.S. Cheesemakers dominated the World Championship Cheese Contest in Madison in 2018, and BelGioioso Cheese was awarded eight prestigious medals out of a total of 3,402 entries from 26 different nations
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 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 Five Trends I’m Watching in 2018 by Kim Haasarud
Five trends Kim Haasarud is watching to help you up your cocktail development, delivery, marketing and creativity game
Picture for 2018 Trends Tour - part 1
Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends
Picture for Three Menu Standouts
Frico and French onion dip are among some of the menu standouts from Chef Gerry Ludwig’s 2018 trends tour. See how they’re creating buzz on menus.
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 Pizza Pizazz
Creative ingredient play, unexpected flavor combinations and brand compatibility all mark the modern pizza trend
Picture for For the Love of Fried Chicken
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Picture for Flavored Butter Applications
The potential flavor combinations and ingredients that work in compound butters are virtually endless
Picture for Five Trends I’m Watching in 2018 by Dave Woolley
Five trends Dave Woolley - Chef of Fun Things to Cook, CD Culinary Approach - is watching in 2018
Picture for Flavor Trifecta: Andy Little
Andy Little of Josephine in Nashville talks about his flavor trifecta
Picture for Flavor Playlist: Will Eudy
Will Eudy shares his go-to ingredients that help build a great flavor story
Picture for Fried Chicken: 4 Ways to Win
4 ways to make your fried chicken dishes truly your own - using your story, flavor building, careful choice and use of oil, and choosing the right cut
Picture for Five Trends I’m Watching in 2018 by Charlie Baggs
Charlie Baggs's talks about his NRA 2018 Show roadmap and what trends he foresees for 2018
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 Easy Bake
Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread
Picture for Five Trends I’m Watching in 2018 by Kathy Casey
Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.
Picture for Five Trends I’m Watching in 2018 by Rob Corliss
Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.
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 Bush’s Best Foodservice
Flavor Partners Showcase - how Bush's Beans' products and recipes help customers take full advantage of the vegetable-forward menu trend
Picture for Flavor Trifecta: Joel Huff
Buttermilk + Shiso leaf + White soy sauce
Picture for 12 Ways to Rise and Shine
Wake up to a dozen on-trend breakfast ideas
Picture for Cocktail Trends Tour
Countrywide research reveals five next-level beverage opportunities
Picture for Fly South
Flavor in Focus: A distinctly Southern accent is showing up in diverse applications
Picture for 10 Flavor Upgrades: But First, Cheese
A cheese-centric approach leads to small-plate success
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 Avocado Unveiling
Avocados From Mexico opens new state-of-the-art Culinary Center which will serve to further education and culinary innovation.
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 Boost the Umami
In his Umami Tuna Poke, Chad Lance finds that balance by replacing soy sauce with Monin® Umami Concentrated Flavor
Picture for Yogurt Makes the Sauce
Leverage the power of Chobani® Greek Yogurt in a multitude of sauce applications
Picture for Next-Level Soups and Dressings
Enrich and embolden your seasonal soups and salad dressings with Chobani
Picture for On Trends 2017 - part two
Street-level research reveals creative sparks that can flame menu innovation
Picture for On Trends 2017 - Highlights
Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out
Picture for Big Menu Moves for Cheese
Six ways to maximize the popularity and versatility of cheese
Picture for A Dozen Ways: Feeling Hot-Hot-Hot
Twelve ways to satiate diners’ never-ending appetite for heat
Picture for Globe Trotting
Commodity boards showcase how to harness trending global flavors
Picture for 10 Flavor Upgrades: Sandwich Spreads
Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation
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 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 The New Fried Rice
Fried rice is versatile, economical and shareable
Picture for Appetizer Innovation Gets a Makeover
Flavor Partners Showcase - Idahoan Potatoes offers shareable finger food recipes using Idahoan® Tater Tumbler Appetizer Mix
Picture for Texas Pete Trifecta - Milk Chocolate + Bourbon + CHA! by Texas Pete® Sriracha Sauce
Stephanie Tyson's trifecta of milk chocolate, bourbon and CHA! by Texas Pete® Sriracha Sauce is unexpected, but certainly inviting
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 Flavor Find: Corn Star
Alex Q. Becker's flavor find is a craveable fresh corn tempura
Picture for The Next Wave of Casual Cuisine
Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.
Picture for Changing the world one sweetener at a time
Over 150 million sweetener packets are consumed every day. ecoSticks makes sweeteners and their packets more socially conscious, with a 50% reduction in filler and packaging.
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 High-Impact Hummus
Hummus is having a moment. Nestlé Minor's brings you nine ways to signaturize this craveable, wholesome Middle Eastern dip.
Picture for Great Midwest® Ghost Pepper Cheddar Cheese from Saputo
Saputo Cheese USA Inc. (“Saputo”) is pleased to introduce Great Midwest® Ghost Pepper CheddarCheese.
Picture for On Trends 2017 - part one
Street-level research brings fresh ideas and menu strategies
Picture for 10 Beverage Upgrades: Preserved, Pickled & Fermented
Cocktails go deep with these high-impact ingredients
Picture for 12 Modern Sandwiches
A dozen ways to reinvigorate this classic category
Picture for Grapefruit At The Bar
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.
Picture for 12 Modern Citrus Trends
A dozen ways to leverage the fresh zing of citrus across the menu
Picture for 10 Deli Inspirations
What’s not to like? Favorite deli flavors go beyond tradition.
Picture for Beignets Today
New Trends Outside the Big Easy
Picture for Yukon Gold & Truffled Creme Fraiche
The dramatic presentation combined with umami-laden truffles turns a baked potato into a flavor knockout.
Picture for Idaho Potatoes & Smoked Salmon & Eggs
A new take on eggs Benedict, with salmon and crisp fried potato leek cakes.
Picture for Idaho Potato & French Onion Soup
Maximize the rich, craveable flavor system of French onion soup with a whole baked potato.
Picture for Ted’s Bulletin Shepherd’s Pie Tart
Who says a Shepherd's Pie has to be a pie? Why not a savory tart instead.
Picture for 12 Expanding Flavor Systems
Extend the flavor stories behind some of the most craveable and successful profiles today
Picture for Trend Tracking at the Source: Part 2
Picture for 10 Soup Upgrades
Generic tomato soup and clam chowder will probably never go away, but creative innovation can help elevate soups to signature. Here are 10 upgrades, from creative garnishes to edgy, global mash-ups, that could give chicken noodle a run for your profits.
Picture for 12 Trends from the Fryer
A dozen of today’s most exciting fried foods.
Picture for 12 Emerging Global Flavors
Picture for 10 Sandwich Heroes
Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.
Picture for Pork Loin Bone-In Fabrication Demonstration
Watch this video to learn how to butcher and name chops coming from a bone-in loin.
Picture for Trend Tracking at the Source: Part I
From coast to coast, new restaurants provide clues to future menu direction
Picture for Flavor-Filled Partnerships
Picture for Barilla’s Modern Casual Summit
Barilla's annual “Modern Casual” summit brings chefs together to share menu ideation around authentic Italian flavors and ingredients.
Picture for ¡Sabor! by Texas Pete®
Spicy, aromatic ¡Sabor! is available in 5-ounce bottles with an easy-pour opening.
Picture for 10 Winter-Ready Salads
Picture for Sriracha and Beyond
Where did this sauce come from, and where is it headed?
Picture for 12 Breads on the Rise
Picture for The Payoff of Partnership
Picture for 12 Modern Cheese Trends
Picture for Menu Trends Firsthand: Part 2
Picture for 10 Flavor Upgrades: Flavorful Fungi
Earthy, meaty, smoky or woodsy, mushrooms bring depth to the plate
Picture for 12 On-Trend Sauces
Picture for Menu-Ready Partnerships
Collaboration, logistics and promotionlead to successful menu strategies
Picture for 12 Modern Flavor Builders
Picture for 10 Chile Pepper Flavor Upgrades
Picture for Lamb Weston® helps Operators Share the Story of Their French Fries with Patrons
TraceMyFries.com, brings operators together with the information they need, allowing them to be more transparent with patrons.
Picture for Menu Trends Firsthand: Part 1
Picture for Trend-Spotting: Ahead of the Game
Commodity boards help keep an eye on ever-evolving trends
Picture for 10 Flavor Upgrades: Meatballs
Picture for Pasta Perfection - 12 Ways
Picture for Translating Trends
Picture for ¡QUÉ RICO!
Picture for Smashed, Mashed & Flashed
Picture for Menu Success Stories
A look at menu “wins” resulting from commodity board and operator partnerships
Picture for Street-Level Trend Tracking, Part 2
Ongoing research reveals inspired ingredient and flavor innovation—with a sweet finish
Picture for Bite-Sized and Deep-Fried
More menus are featuring small bites that are shareable, craveable and crunchy
Picture for Grains Making Big Gains
Grains keep making inroads onto mainstream menus; here are a dozen varieties with menu versatility and staying power
Picture for Street-Level Trend Tracking
Restaurant research in major U.S. cities uncovers creative menu ideas at every turn
Picture for A Push for Pulled Bacon
Brining and braising bacon yields a tender, delectable ingredient with multiple uses
Picture for Managing Myths
Commodity boards help cut through misconceptions that can lead to menu-development obstacles
Picture for The Dark Side: Chicken Thighs
Want flavorful, versatile and economical all in one cut of meat? Try the thigh.
Picture for Breakfast Break-Outs
The sustaining trends expressing themselves in the a.m. daypart continue to grow in leaps and bounds
Picture for Cutting Edge Flavors
These distinctive ingredients delve deeper into on-trend flavor explorations
Picture for A New Frontier for Tacos
Picture for Impact Ingredients
Picture for Menu Trends, Coast to Coast
Picture for 10 Produce Points
Produce adds fresh and wholesome cues, but with the right treatment, it can add premium value to your menu.
Picture for Savory Pancakes
Picture for Sides in the Spotlight
Picture for Flavor Foresight
Picture for Angeleno Inspiration
Picture for Culinary Evolution, On a Roll
Picture for On-Trend Tropics
Picture for Protein with a Passport
Picture for New York: The Forefront of Flavor
Picture for Chicago's Flavor Response
Picture for Quality vs. Quantity
Picture for Spicing It Up
Picture for Pump Up Umami
Picture for A Passion for Produce
Picture for Meats From Afar
Picture for Play Up Background Flavors
Picture for Get More from the Grill
Picture for Lose the Fear of Frying
Picture for Work the Menu with Alliums
Picture for Endless Inspired Combinations
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.