Steeped in Italian cheesemaking tradition, BelGioioso knows the nuances of delicate and craveable soft Italian cheeses
This panel of esteemed chefs shares trend-forward builds that boost the bottom line
Next-level flavor building in the non-alc category
Pastrami spices bring their distinct, pleasing flavors into new realms
A reader's perspective on a few of the topics explored in this issue
Foodservice operations that demonstrate their own commitment to sustainability can gain a valuable advantage with a discerning clientele.
New Wave Shrimp gave us a new way to market ourselves to a vegan clientele and offer them something unique and delicious that cannot be found anywhere else.
A new wave of creative flavor approaches brings next-level burgers to the menu
Two years ago, these chefs shared strategic roadmaps for a rocky future. How have strategies evolved and where is menu development headed now?
Four chefs share their winning burger and sandwich builds starring Bel Brands cheese products
This special “Best of Flavor” issue features 100 entries—arranged in no particular order—highlighting the flavor-forward innovation taking place in menu development today.
Idaho Potato Commission + Oakleys Bistro
Haywire + The Ranch at Las Colinas | Multiple locations in Texas
U.S. Highbush Blueberry Council + University of Connecticut
Brookville Biscuit & Brunch | Charlottesville, Va.
Alaska Seafood Marketing Institute + Nordstrom Restaurants
A reader's perspective on a few of the topics explored in this issue
Inventive boozy slushies, granitas and other frozen drinks break seasonal barriers
Intriguing melted and fried foods prove that cheese-centric comfort never goes out of style
Handhelds from around the world put exciting flavors within easy reach
Tapping into a wealth of vibrant flavors and multicultural influences
Chefs and trend analysts weigh in on the drivers and menu opportunities with plant-based seafood
New innovation casts three dishes as stars in a surge of exciting flavor play in this always-popular cuisine
Chefs and trend analysts weigh in on the drivers and menu opportunities with tropical flavors
Chefs and trend analysts weigh in on the drivers and menu opportunities with Spanish bocadillos
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Chefs and trend analysts weigh in on the drivers and menu opportunities with charcuterie
Chefs and trend analysts weigh in on the drivers and menu opportunities with cold coffee
Chefs and trend analysts weigh in on the drivers and menu opportunities with bananas
Chefs and trend analysts weigh in on the drivers and menu opportunities with savory hand pies
Chefs and trend analysts weigh in on the drivers and menu opportunities with salt
Chefs and trend analysts weigh in on the drivers and menu opportunities with Mexican comfort
Chefs and trend analysts weigh in on the drivers and menu opportunities with modern Greek
Exploring new menu possibilities that capture the essence of this comforting Mexican favorite
Beverages make memorable impressions with modern, creative touches
Navigating a world of possibilities with this classic comfort
Innovations in quick serve are informed by a tough market yet propelled by eager consumers
Shane Schaibly uses LTOs to lean in on what is truly unique to the First Watch brand
A reader's perspective on a few of the topics explored in this issue
Reconnecting over meaningful conversations and trend-forward tastes
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
Three ingredients that when combined bring out a revelatory flavor experience
Ocean-Raised Sashimi-Grade Fish High in Omega-3s
A reader's perspective on a few of the topics explored in this issue
Gabe Caliendo describes the current cadence of innovation as a 'need-state strategy'
Next-level, globally inspired sauces make updating customer favorites easy
A combo of three ingredients leads to an earthy and toasty result with floral and lemony tones
Taking a closer look at this comfort-centric format for new flavor inspirations
From its versatile batters and breadings to exquisite seasoning blends, Newly Weds Foods creates products that marry customization with the ultimate flavor experience
Storied cheesemaker brings quality and expertise to the dairy-free category
Blueberry powder adds color and flavor, while a savory blueberry compote is the hero of this croque
A combo of three ingredients leads to a versatile blend of sweet, bright, smoky heat
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Chicken Liver And Spring Pea Ravioli Doppio with Marsala, Vidalia onions, mint, ricotta, egg, Parmigiano-Reggiano and a butter-basil-pine nut sauce
Smoked Oyster & Artichoke Dip with Boursin and Georgia Gouda, served with French baguette slices
MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette
A reader's perspective on a few of the topics explored in this issue
Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras
Pollo Chilango with pickled vegetables, crushed tomato salsa and roasted corn esquites
Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel
Created by Michael Slavin, VP of Culinary & Menu Innovation, Houlihan’s, Inc.
This dynamic segment is shifting again, changing the face of modern dining
Curry Nikutama Udon with Japanese curries, beef, caramelized onions, a soft- poached egg, tempura flakes and green onions
Romaine hearts, mixed greens, red onions, feta, honey-toasted almonds, blueberries and a lemon-blueberry vinaigrette
Signature pepperoni on housemade dough with tomato sauce and whole-milk mozzarella
Grilled chicken breast, Ammerländer Swiss, bacon and signature white barbecue sauce, on French Parisian bread
Thick-cut pork belly, pimento cheese, jalapeño-bacon jam and pickled red onions on toasted sourdough bread
Pibil Chicken Taquitos with housemade garlic ranch, salsa verde and Cotija cheese
Rotating selection of cured meats and cheeses served with fresh honeycomb, blood orange mostarda, crabapple and micro vegetables
Build-your-own al pastor and achiote-lime chicken tacos, served with heirloom corn tortillas, Cotija cheese, cilantro, onion, lime and salsas
Banana Cream Napoleon with warm caramel, phyllo, banana filling and vanilla whipped cream
Pulled Pork Thepla Tacos with sour cream, micro greens and pickled red onions
Half-pound grilled black Angus, pimento cheese spread, arugula and Fresno chile jam on brioche
Fried patty of fresh vegetables, quinoa, lentils, caramelized onions, fontina, herbs and red wine reduction topped with white cheddar, on a multigrain bun with lettuce, tomato and BurgerFi sauce
Strawberry ice cream and cream cheese mousse with fresh berries and almond cookie crumbles in an edible chocolate bowl, with tableside sauces
IQF blueberries take center stage, lending an assist with labor, consistency, food cost and shelf life
Hand-smashed patties seared with bacon, American cheese, Hatch chile peppers, caramelized onions, pickled Fresno chiles, Hatch chile aïoli, on a challah bun
Grilled asparagus, roasted cauliflower, avocado, pickled red cabbage, tomato-basil bruschetta and grilled Gypsy peppers atop chimichurri jasmine rice
This special “Best of Flavor” issue features 100 entries from our readers that showcase the flavor-forward innovation taking place in menu development today
This modern American mash-up spins the beloved Mexican enchilada and the classic spinach and artichoke dip into Cheesy Cal-Mex Spinach & Artichoke Enchiladas
Korean JJ Noodles with crispy pork belly, onions, potatoes, zucchini and fermented black bean paste
Our Famous Tomato-basil Soup with vine-ripened tomatoes, fresh cream and basil
Roasted chicken with sweet corn soubise, Ozark Forest mushrooms, Boursin agnolotti and dark poultry jus
Braised Lentil & Vegetable Shepherd’s Pie with bourbon-braised lentils, portobello mushrooms, mashed potatoes and white cheddar
Waygu beef patty and steak slices, wasabi leaf, béchamel, Gorgonzola, provolone, housemade sansho pepper sauce, beefsteak tomato, Boston lettuce and steak-truffle salt on an onion bun
BBQ Chicken-Bacon-Ranch Pizza with barbecue sauce and mozzarella cheese, topped with chicken, bacon, cilantro, red onions and a swirl of housemade ranch dressing
Chia-Lime Pudding with black sesame-coriander granola, passionfruit curd and macerated raspberries
Hummus bowl with falafel, pita, chicken shawarma, schnitzel, vegan stir-fry, Nutella rozalach and choice of three sides
Reposado tequila, housemade avocado cordial, Cointreau, fresh lime juice, agave syrup and a salt rim
Roasted Cauliflower with romesco sauce, toasted almonds, pine nuts, garlic, capers, chives and parsley
Silver tequila with a sour mix of hibiscus, prickly pear and red jalapeño purées and lime juice
Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye
Spice-rubbed steak with spinach, roasted potatoes and peppers, corn, feta, mango chutney, spiralized carrots, coleslaw and green onions, served with a mango-chipotle sauce
Fried chicken thigh, spicy “mud” sauce, housemade coleslaw, pickles and comeback sauce on brioche bun
Green Chorizo Quesadilla with smoked pecans, roasted mushrooms, avocado and black bean salsas
Spicy Thai currywurst topped with wild arugula, pickled jalapeños and spicy basil aïoli, served on grilled King’s Hawaiian rolls
Jalapeño-cheddar biscuits topped with Santa Fe hot chicken, poached eggs and pork chili, served with breakfast potatoes
Roasted Kabocha Squash with coconut milk glaze, fried shallots and garlic, fresh cilantro and slices of Fresno chile
Graham cracker crust filled with Key lime custard and topped with sweet whipped cream and lime zest
Featuring cochinita pibil, birria, marinated grilled chicken, wood-fired portobellos, vegan “meat” or chorizo, two sides, tortillas, toppings, housemade chips and salsas
Seared Diver Scallops with pepita risotto, pomegranate beurre rouge and crispy Brussels sprouts leaves
Buttermilk pancakes with caramelized pineapple chunks, housemade vanilla crème anglaise and cinnamon butter
Flaky crust filled with crawfish, seasonal vegetables, creamy dill sauce and Cajun seasonings, served with cornbread
Avocado toast with beet-cured Alaska salmon and kale salsa verde
Walter Collective vodka, Amaro di Angostura, charred grapefruit and passionfruit cordial, Thai basil, lemon and ponzu
Tea-smoked, with farro fried rice, housemade aïoli, wild Maine blueberry hoisin, blistered spring onions and micro cilantro
Stone-ground white whiskey, absinthe, lemon verbena-hibiscus simple, Peychaud’s bitters
Grass-fed flank steak, cauliflower rice, chimichurri, red onion, cucumber, Kalamata olives, romaine and feta with a tahini and herb-yogurt sauce
Passionfruit-lemongrass curd and pandan crumble with dehydrated Thai basil meringue and coconut-mascarpone mousse, served with passionfruit-lemongrass sorbet, coconut jellies, pandan tapioca pearls and passionfruit leather
Three-egg omelette, mushrooms, cheddar, fried shrimp and Cajun hollandaise, served with Brabant potatoes
Spring mix topped with shrimp, apple, blue cheese, candied pecans, bacon crumbles and Tabasco-pepper jelly vinaigrette
Montelobos Espadin mezcal tequila, Hanson Habanero vodka, pineapple syrup, fresh pineapple juice, cold-pressed lime juice and jalapeño-hellfire popsicle with Ancho Reyes Verde
Goat Curry with fideos, topped with cilantro, green onions, mango yogurt and “crunchy snacks”
Slow Cooked Lamb Shank with Persian spices, caramelized onions, saffron, fava beans and dill basmati rice
Grilled Salmon With Turmeric Quinoa Pilaf and steamed asparagus
Cedar plank-smoked brownie, milk chocolate bar, marshmallows, graham cracker, Grand Marnier-infused chocolate ganache and vanilla bean ice cream
Smashed deep-fried rice cakes with chiles, fish sauce and lime, served with pork sausage, ginger, cilantro and chiles
Shaved lamb pastrami, coleslaw, Swiss cheese, Russian dressing and sautéed peppers and onions on a hoagie roll
Natural-cut cod fillet in Yuengling beer-infused batter, with American cheese and tartar sauce on a corn-dusted kaiser roll
Pulled pork, corned beef, Swiss cheese, pickles, sauerkraut, yellow mustard and Russian dressing, served on grilled rye
Fried chicken, lettuce, cheddar and jalapeño-ranch, wrapped in a flour tortilla
Lebanese Labneh Dip with za’atar-spiced honey drizzle, served with honey-grilled pita
Plant-based ground meat, black beans, romaine, roasted corn, salsa fresca, tortilla strips, avocado and pickled jalapeño-ranch dressing
Italian meatballs, marinara, provolone, crispy pepperoni and Italian seasoning on a toasted garlic bread roll
Grilled Red Snapper Fillet with mango-Sriracha butter over mango-rice madras, raisins and almonds
Fried queso blanco, offered throughout the menu, including in the Fritanga Burger with cabbage slaw and crema, or as a side dish, served with guava ketchup
Spice-Rubbed Korean Short Ribs with smoked Gouda grits, roasted carrot, mushrooms and micro greens
Spiced crispy chicken, pickled chiles, Chihuahua cheese, “Rooster Sauce,” lettuce, tomato, pickles and avocado
Evan Williams Bottled-in-Bond 100-proof bourbon, Nixta Licor de Elote, Aztec chocolate bitters and a roasted cinnamon stick
This special “Best of Flavor” issue features 100 entries—arranged in no particular order—highlighting the flavor-forward innovation taking place in menu development today.
Culinary technique transforms this sweet treat and expands its menu possibilities
Look to these 10 global sandwiches for menu ideas and flavor inspirations
The ice-cold comfort of creamy, blended drinks fires up beverage menus
Five creative approaches for building modern flavor in this Mexican classic
This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon
PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
Chefs are looking to trending potato-centric dishes to drive consumer excitement
Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future
The sweet-tart flavor of blueberries brings balance, counterpoint and intrigue to savory dishes
Expect to see growth in culinary products formulated for chefs seeking a thicker and richer dairy experience
Some of the most exciting flavor innovation today is being sandwiched between two slices of bread
Replace the protein with a seafood option in these classic meat-centric sandwiches
Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert
Rocketing consumer demand inspires creative flavor development in both food and beverage
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
7 trend-forward ways to leverage the power of peanuts to resonate with the next generation
10 foods consumers believe could help boost immunity and/or strengthen recovery
It's a smart strategy to add something to make your canned seltzer offerings unique or special
Creative flavor play lifts the already soaring
fried chicken higher and higher
Dessert innovations leveraging the flavors and formats consumers yearn for today
Optimizing and tightening menus while keeping the innovation pipeline flowing
Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish
Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in
Trending ingredients and clever techniques keep the fun flowing in coffee and tea
Win the sandwich game with Bel Brands’ flavor-packed lineup of signature cheeses
A spectrum of flavors and textures makes cheese a trusted go-to for innovative menu development
Lazy Dog Restaurants looks to the past as it continues to expand its takeout options
Urban Village in Lone Tree, Colorado serves Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer
Chefs are finding balance for the sweet side of dried fruit while leveraging its textural richness
With takeout and delivery in full focus, handhelds offer a practical, proven format for portability
Unique flavor combinations that elevate drinks and thrill consumers
Commodity boards offer operators new solutions for the changing landscape
Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy
The Juice It Up! brand reaches into its past to craft a meaningful narrative today
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
This long-time favorite wins consumers over with comfort, whimsy, function and flavor
4 new flavorful, on-trend sauces – all made possible by the awe-inspiring honey bee
A blend of guanabana, aji amarillo and panela offers flavor inspiration.
Unrivaled texture and guaranteed comfort extend waffles’ reach as a go-to format for innovation
High-volume chefs reflect on the steep learning curve of the past few months, and share strategies for the path forward
Flavor innovation creates an emotional connection that is important now more than ever
The universal appeal of hot dogs, brats and sausages offers a comfort-centric platform for flavor innovation
A cross-country tasting tour leads to new pathways of menu innovation
Translating modern meatless flavor experiences into optimal off-premise options
Make plant-forward menu items craveable with this versatile, wholesome ingredient
Chefs are taking this fresh cheese with big flavor in new directions
Creative, easy ideas on how to key into 10 categories that represent trend-forward opportunities for flavor innovation
The Executive Chef at Jax Fish House & Oyster Bar in Colorado and Missouri showcases bold flavors in her seafood
The Lead Chef at Dega Catering and Southern Ground Studios in Nashville, Tenn. works tirelessly to find the best products wherever she lands, sourcing local seafood whenever feasible
The Co-owner of Passionfish, Pacific Grove, Calif., appealing to customers with elevated, intriguing flavors, she is furthering her cause of protecting the ocean
The Executive Chef at Jack O’Neill Restaurant & Lounge in Santa Cruz, Calif. serves a scallop dish paired with lentils, chanterelles, escarole and a caviar beurre blanc
The Owner and Executive Chef of Mustards Grill in Napa, Calif. is guided by simplicity and local sourcing in her seafood decisions
When it comes to seafood preparations, a go-to technique for the chef and cookbook author from Atlanta is slow roasting
The Culinary Manager and Co-Creator of Fiber Fourteen in Austin, Texas is inspired by the cuisines of Southeast Asia
The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California is inspired by her travels in Bali and other places
The Co-Chef and Owner of the Border Grill Family of Restaurants in Southern California menus ceviches and a poke, as well as Veracruzana and fish tacos
A blend of powdered dashi, black truffle and cashews offers flavor inspiration.
James Beard award-winner Zachary Engel shows off the menu potential of tahini with his black garlic version, with roasted beets and fresh dill
Integrate the exotic- but-accessible pineapple as a dynamic flavor component across menus
When it comes to deli favorites, there are a handful of flavor fundamentals - here we list four.
With fries providing a guarantee of comfort, these flavor builds promise safe adventure
Global handhelds endure as one of the most innovative menu categories
A Cali take on Mexican-meets-Eastern Med reveals an evolving approach
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Pair honey varietals and pollinator ingredients for impactful storytelling about bees, sustainability and sourcing
From cocktail syrups and tinctures to spice rubs and infusions, cardamom introduces assertive, complex flavors
Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity
Four of our go-to industry experts share rapid-fire takeaways about why the trend is taking shape, where the opportunities lie and what flavors promise broad guest appeal
Why you should expect to see even more fermented foods bubbling up on menus around the country
This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy
Tostadas and quesadillas are fun formats with worlds of possibilities
John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc
The salmon category comprises a range of different species that are generally interchangeable in many recipes
Appeal to multiple generations through familiar formats with changeable features
Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver
The humble sweet potato offers tremendous menu versatility and opportunity
Menu inspiration for Lent. Trends in global sauces. Insights from C&U, a toast to tostadas, better beverages, and center stage with meat.
October is National Seafood Month. We should honor the legacy of America’s first heirloom food—seafood—by looking ahead to the future
Modern aquaculture offers a clear pathway towards a healthy population and planet
LA's Spread blends California ingredients with Eastern Mediterranean cuisine to make this issue's Signature Flavor dish
Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz
Andrea Murdoch is chef de cuisine at University of Colorado Boulder, and chef/owner of Four Directions Cuisine
A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit
We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans
The chef/owner of The Breadfruit in Arizona considers carefully where her products came from and buys those with a story she can believe in
Ana Sortun menus both wild and farmed species, placing emphasis on the story of where they come from
The Executive Chef at Bacari in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue
The Executive Sous Chef at Blue Duck Tavern in Washington, D.C. regards it as a responsibility to be knowledgeable about the sourcing of ingredients
Seeing where and how his food is produced is vital to the Director of Culinary at Truluck’s Restaurant Group in Austin
The Chef at Miya’s Sushi in New Haven believes that choosing to eat sustainably farmed seafood is one of the most important choices a seafood lover can make
The Chef at Grand Cafe in Minneapolis helped make guests comfortable with farmed seafood via guest-server interactions
The Executive Chef at The Milky Way in Los Angeles teaches his servers everything there is to know about farm-raised as well as wild seafood so that they can share the pros and cons of both
The Executive Chef at Granville, Los Angeles, offers healthful options not only for her guests, but for the environment
The Executive Chef/owner at Row 34, Boston, is eager to share his passion for seafood with customers, using it as an opportunity to make a connection
Neri Giachini is the head gaucho chef and director of operations for Fogo de Chão churrascaria, a Brazilian steakhouse based in Plano, Texas
Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb
Bold condiments from this global hotspot serve as high-impact ingredients
Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.
Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today
We’ve got our eye on miso caramel, which takes the salty-sweet win and introduces a craveable element of umami
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Unexpected ingredients help move the tagine into a modern American profile
A Flavor Playbook of 2019 and beyond, showcasing brilliant snapshots of menu successes
Here are five steps to take to help keep seafood fraud out of your operation
Rickie Perez, Executive Chef/Founder of Logan Oyster Socials, a traveling oyster bar in Chicago, serves up a seafood pasta that is a perfect 10
We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor
Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Chefs opting to serve more seafood helps fishing communities thrive, provides a place for fishermen and their families to live, and gives consumers better opportunity to enjoy the fruits of the industry’s labor
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
A case study in how Sea Island introduced new, global flavors to reach a younger clientele, and to appeal to global travelers.
Hot dogs and sausages carry a winning combination of familiarity and street cred
Elizabeth Falkner is a renowned chef, author and television personality. She shares five flavors that inspire her culinary creativity.
In 15 days that averaged 19 hours per day, Gerry Ludwig's team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.
Fishermen and fish farmers, share stories about the seafood they harvest from spots all around North America. Chefs share with us how they tell these tales of provenance to appeal to their diners—and spark their creativity.
We’ve dedicated this issue of Seafood & The Menu to telling stories of seafood and the incredible men and women who fish and farm in North American waters
Two salient takeaways from The Worlds of Healthy Flavors conference, and the implications they have for our industry.
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
Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster
Fisherman Nick Crook and Zena Polin, co-owner of The Daily Dish, talk Maryland Blue Crab
Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock.
Fisherman Jesus Martinez and Andres Padilla, Chef de Cuisine, talk Baja striped bass
Pizza offers a safe point of entry with mainstream appeal—yet it’s positioned to step outside of traditional parameters. Here are 10 modern approaches that can propel pizza innovation.
Fisherman Nelly Hand and Paul Duncan, Executive Chef at Ray’s Boathouse, talk Alaska salmon
This savory, crispy Chinese crêpe holds potential to be the next big handheld on American menus.
Thanks to serious creativity, the everyday egg is moving into a high-impact category.
Vegan fare is moving from functional to decadent, enticing a wider range of consumers.
This Cantonese condiment packs an umami wallop. One of our top 10 flavor trends for 2019.
New restaurants are popping up, celebrated for their creative approach that combines French technique with American ingenuity. Less about bold mash-up and more about sublime interpretation, the modern French trend opens up a new world.
Both nonalcoholic and boozy beverages are getting a winning dose of wellness-promoting ingredients
An introduction to our special Trends edition from Publisher/Editor-in-Chief Cathy Nash Holley
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Looking beyond 2019, what flavors, ingredients and movements are at the edge of the trend cycle?
The bing is a reminder to develop memorable handhelds that are popping with layered flavor, varying and distinct textures and solid value
Egg toppers increase the flavor, variety and perceived value of dishes, and the yolk provides an additional “sauce”
Flatbreads offer huge versatility—find your “native” flatbread and top it with your ingredients from the season
The opportunity here is to focus on local/regional French cuisine as a source of inspiration
Porridge + Puffs in Los Angeles creates explosively flavorful porridge bowls that feature elaborate layers of ingredients
The recent Mise Conference presented valuable and relevant content and showcased a number of creative and memorable food and beverage items that translate to on-trend opportunities. Here are four flavor-forward takeaways from the event.
Mac and cheese serves up a great platform for innovation. More sides and shareables, cast-iron serving pans, bite-sized balls, unique add-ins, and longer noodles are also becoming the norm among trend-forward menus. Doing something different—and doing it well—is key to transforming mac and cheese from a stalwart side into a buzz-worthy bite.
A list of aquaculture terms to help you and your staff to better understand the industry.
There is a wealth of online resources that can help guide chefs through the process of finding the sustainable seafood they want to serve. Here are a baker’s dozen - most of these look at sustainable seafood through a national or even international lens.
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.
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.
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.
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.
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.
Instagrammability is becoming part of menu strategy today, particularly when trying to woo younger consumers. It’s not enough to make plate presentation appetizing. Gorgeous colors, interactivity, unexpected flourishes, tableside drama—all make the dining consumer click and share. Here are 12 ways to shine on Instagram, garnering that social-media love.
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
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
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.
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.
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.
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
Welcome to the November/December 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
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.
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
How Barton Seaver draws inspiration from Portugal when building his fish menu offerings.
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.
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.
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.
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.
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.
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.
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.
Putting more seafood on your menu will help your customers reach the dietary goal of eating seafood twice a week. Customers will feel good knowing that restaurants care about their well-being and offer healthy and delicious seafood as a key menu choice.
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.
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.
Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
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.
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.
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.
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.
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.
Cathy Holley welcomes you to this special issue, invites you to engage with us as a menu-development resource, diving further into the vast opportunities with seafood, and introduces you to Barton Seaver.
Barton Seaver explains why his mission is to get more Americans eating more seafood more often across all demographics, and how this new Seafood & the Menu issue aims to help that mission.
We asked two dozen chefs who serve an abundance of seafood to pinpoint the questions their customers most often ask their servers. Barton Seaver, chef, author and seafood evangelist, provides the optimal answers for a restaurant that has already defined its sustainable seafood policies.
When dispelling myths about seafood, it’s crucial to acknowledge those slivers of truth in order to separate fact from fiction, and explore the nuanced answers to the tough questions about sourcing, preparing and serving wholesome, responsibly-sourced seafood
One of the best places chefs can now look to for the highest quality seafood ingredients is the very place we’ve shunned for so long: the freezer.
Pristine seafood doesn’t necessarily require a sauce. But having one can help accentuate the personality of the fish or shellfish on the plate and add color and texture to the overall dish.
Fish by José Andrés creates a summery Idaho farmed trout with a 'peachy' air, using heirloom tomatoes and peaches, then cooking in a charcoal oven for a crispy skin and smoky flavor.
At Ocean Prime the recently added Ahi Tuna Poke Bowl with avocado and Sriracha vinaigrette sells exceptionally well.
Sunda New Asian's best-selling seafood entrée is a Chilean sea bass dish that chef Mike Morales first made on a whim.
Centrolina serves its branzino whole, head to tail, boneless so that it can be stuffed with lemons, rosemary and thyme.
At Cindy’s in Chicago guests often ask about the seafood's sustainability - keeping the restaurant searching for the best producers of sustainably raised seafood it can locate.
Granville, Los Angeles, features a rainbow trout with an amandine crust that uses pepitas and housemade preserved lemon, with grass-fed butter, giving it both familiarity and subtle unique touches.
At Coasterra two of the best-selling seafood entrées are head-to-tail options - a whole-roasted local fish of the day, and the Puerto Nuevo-Style Maine Lobster.
Pisco Rotisserie & Cevicheria's top-selling ceviche is the Ceviche Martini de Tigre, which he blends the traditional flavors of Peruvian ceviche with Southern California ingredients.
At Sur Lie, Portland, Maine the pan-seared scallops has developed an almost cult-like following. The scallops are sourced, processed and repacked meticulously to ensure this popularity is maintained.
The Salt Line in Washington, D.C. creates a New England take on a Southern U.S. classic, utilizing Mid-Atlantic ingredients.
Nico Osteria in Chicago uses a deeply flavored glaze on its collar, then finishes with a spice mix, and grills until crispy.
Prawn Coastal Casual in California centers on flavorful broths made in tilting steam kettles, creating a rich taste with complex flavors.
When Pacific halibut is in season, Travelle Kitchen + Bar sells three times as much of it as the next best-selling seafood items on his menu.
Oysters are the best-selling seafood item at gastropub Publican Anker, served on the half shell with just a slice of lemon, or roasted, with yuzu butter.
Tavernonna in Kansas City, Mo., has found success in selling both scallops and halibut by pairing them with produce brought in from local farms.
Walk-On’s Bistreaux & Bar, in Louisiana, takes jumbo Gulf shrimp and stuffs them with cream cheese and pickled jalapeños, wraps them in smoked bacon, char-grilled, serves them on sweet-corn grits and and tops them with a chile glaze.
The highlights of the menus at Aqua by El Gaucho in Seattle and The Lakehouse in Bellevue, Wash., are Maine scallops and wild Alaska king salmon, respectively.
Buffalo Ranch Octopus is one of the top-selling menu items at Herringbone Waikiki, Honolulu, offering an unexpected take on how octopus is traditionally served.
At seafood-centric Oceana in Manhattan, mild fish like the top-selling halibut is prepared using more pronounced ingredients, varying with seasons.
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.
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.
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.
At San Francisco’s Bluestem Brasserie, the Grilled Cheese and Honey is the ultimate comfort food.
Welcome to the September-October 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
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.
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.
At farm-to-table Canoe in Atlanta, Matthew Basford keeps the flavors complementary with the strength of the fish flavors.
Haliburton provides a pathway into plant-forward success through the use of scratch-made sauces.
Internationally, operators are taking the standard formula for a spritz and adding their unique personality and creativity to this popular, hot-weather-friendly beverage
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
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.
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.
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.
Luca Brunelle, executive chef for The Gideon Putnam in Saratoga Springs, shares his five flavors that inspire culinary creativity.
12 inroads into signature salads, all offering opportunity to create a memorable, come-back-again flavor experience.
John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.
Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.
Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.
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.
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.
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.
Welcome to the July-August 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
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.
Plant-based purées are pushing further into menus, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations
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.
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.
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
When it comes to high-impact ingredients, a pickled element should be a go-to
12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices
10 beverage ingredients and flavors that are stirring up serious menu interest
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Welcome to the March-April 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
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
Baked egg dishes are an easy menu addition and allow for endless creativity using existing inventory items
How is innovation in other parts of the menu affecting modern entrée development? How are shifting consumer demands impacting the evolution of what an entrée looks like?
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.
The shifting definition of what counts as breakfast food now embraces flavors from around the globe
Creative ingredient play, unexpected flavor combinations and brand compatibility all mark the modern pizza trend
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Insight into five key areas for nonalcoholic menu development: soda, lemonade, coffee drinks, tea and fermented beverages
Tips for starting and enriching your non-alc beverage program
On-trend flavors in soda, lemonade and tea in 2018, according to Datassential
Infusing a brand’s personality into dessert offerings marks a sweet opportunity today
Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly
The potential flavor combinations and ingredients that work in compound butters are virtually endless
This dish demonstrates how chefs can apply a tremendous amount of creativity to fries through brines, glazes or infusions
Will Eudy shares his go-to ingredients that help build a great flavor story
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
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
Fish spreads, smoked mussels and their ilk are becoming the new hip and cool bar bites. Seafood has become shareable, thanks to intriguing culinary technique and appealing presentation.
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.
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.
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.
Creative brittles, crumbles, crispy bits and popped grains are upgrading the dining experience. Chefs are taking textural play to the next level - and having fun.
In today’s foodservice landscape, unique flavor-building is key to menu differentiation and brand loyalty. Spicy yogurt helps tell a compelling flavor story that draws guests in with the guarantee of a creamy mouthfeel and the promise of adventure.
Today's tacos take inspiration from all cuisines including Latin, Southeast Asian, Indian, Mediterranean. There's a huge opportunity in global taco mash-ups with a casual, social vibe.
Sorghum’s flour answers the demand for both gluten-free and whole-grain. Sorghum syrup offers a mild, sweet, distinctive flavor. And popped sorghum makes a perfect whimsical crunchy topper.
Falafel is a plant-based superstar, with craveable texture, customizable flavor and endless versatility. It’s cheap and delicious, and chefs can create signature versions to keep customers interested and satisfied.
Fun cocktails offer escape, entertainment, and shareability. Use your cocktail menu to push limits and thrill with new flavor combinations.
The chefs, food & beverage experts and industry analysts who provided insights for this special Top 10 Trends 2018 issue
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends
Looking beyond 2018, what flavors, ingredients and movements are at the edge of the trend cycle?
Coffee and cereal milk: tapping into morning cravings for on-trend brunch cocktails.
4 areas to explore to create a memorable, whimsical cocktail experience for your guests.
Chefs are dialing up the delivery, updating this delicious classic and twisting it into new formats
Menu ideas that borrow from the rotating spit concept but vary the protein and flavors
The layers of flavor that build craveability in Eastern Med sandwiches
Move the falafel into a mini-burger format with a simple shift in shape.
Indian flavors are moving into the beverage realm, adding their bold flavors
Indian cuisine mash-ups are an ingenious way to introduce bold, unfamiliar flavors in approachable, loved formats.
Some of the most prominent Indian pantry items that are ripe for the picking.
On-trend ingredients that help build a craveable falafel dish.
4 trends that adapt well in taco format creating portable, powerful flavor
The opportunities to leverage the sorghum trend across all dayparts are endless
10 proven flavor combinations that hit that sweet spot of craveability and familiarity presented in taco format
Recipe for Browned Bratwurst and sliced onions simmered in dark beer with garlic and thyme served in a warm Mission® 6″ Heat Pressed Flour Tortilla
Ideas and inspiration for how to use yogurt creatively in your menus.
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
Use texture to surprise and delight consumers with unexpected, flavor-enhancing experiences
A number of drivers are pushing falafel into the spotlight: the fascination with Eastern Mediterranean flavors, the rise in plant-forward cuisine and the chickpea boom.
Sorghum’s role in beverages is on the rise, with its versatility ranging from sweetener to spirit
Plant-based purées are a smart way to exploit this area of growth.
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Plant-based purées are a smart way to exploit this area of growth.
Welcome to the January-February 2018 Top 10 Trends issue from Publisher/Editor-in-Chief Cathy Nash Holley
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Sorghum is finally going national. Here are five ways to feature it on your menu.
10 ways to key into this exciting and appealing seafood offerings trend
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.
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.
Insights into the Eastern Mediterranean meats trend from our panel of experts
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
Sorghum is finally going national. Here are five ways to feature it on your menu.
Traditional falafel dishes are evolving - here are four new formats to consider
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well
Wherever there’s a need for a distinctive, unexpected punch, Sambal shines brightly
Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce
Non-alcoholic beverage innovation was front and center at this past summer’s Mise conference
The annual California Walnut Harvest Chef Summit brought a group of chefs and media to Sacramento for an in-depth look at the mighty and versatile walnut
Leverage a few of today’s trending flavor themes using America’s favorite condiments
An annual celebration of foodservice trends, sharp insights and big flavors
Street-level research reveals creative sparks that can flame menu innovation
Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out
This category, known for innovation, is changing. What’s working in this space, and what’s next?
Today’s comfort pasta dishes show off craveable, modern flavor builds
A must-have, come-back-for-more dish
calls for a strategy that goes way
beyond the recipe formula
Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese
Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential
Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation
Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado
Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.
Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu
Brining and braising introduce moisture, complexity and nuance to modern dishes.
Thanks to inspired flavor combinations, today's chicken wings are taking flight
When it comes to sundaes, chefs are upping the flavor and textural ante, choosing intriguing combinations and pulling in on-trend ingredients.
Brining and braising introduce moisture, complexity and nuance to modern dishes.
The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.
Ten produce categories creating interest and flavor-forward innovation on today’s menus
Five flavors that inspire culinary creativity, suggested by Eric Gabrynowicz of Tupelo Honey
Keeping up with flavor trends while staying true to your brand is key to stability and growth.
Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.
The priorities of a generation continue to shape our industry in profound ways
Cocktails go deep with these high-impact ingredients
Chefs are staging a coup, toppling the reign of tender greens and bringing back the crunch. Driven by a more intentional approach to salad-building, romaine and iceberg are getting called up, tucking craveability and, yes, innovation, among their crisp leaves.
Thanks to the proliferation of ramen bowls, along with the new izakaya wave, chefs are discovering the flavors of comfort-forward Japanese ingredients and dishes, like karaage, katsu and okonomiyaki, promising craveable, memorable experiences.
Small potatoes are making big moves and showing off their skills as a shareable, sociable innovation platform. Minis, marbles, fingerlings—all respond beautifully to flavor techniques like roasting, blistering, smoking and smashing.
Old-fashioned comfort meets modern flavor innovation in today’s forward-thinking skillet preparations. Rustic and earnest, skillets today host bubbling pasta dishes, shareable dips and caramelized mini platters of veg-centric bar bites.
This overarching trend speaks to a menu strategy that appeals to today’s modern diners. Thoughtfulness of intent, transparency in sourcing and a mindfulness around flavor-building all give this trend long legs.
Propelled by the interest in plant-based proteins, the veg-centric trend and Middle Eastern fare, the chickpea is stealing the spotlight. From bar bites of roasted chickpeas to the next wave of hummus and the explosion of falafel, they promise wholesome adventure.
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.
Chile varietals are always on trend, giving diners the heat and excitement they yearn for. Guajillo is capturing chefs’ attention because of its depth of character, offering flavorful heat plus a cool regional Mexican hook.
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.
America’s favorite shareable is getting a serious makeover from chefs who are mindfully constructing layers of textures and flavors. Speaking to modern flavor trends, today’s nachos extend a restaurant brand’s playfulness and creativity while delivering big time on craveability.
Rethink your salad menu strategy. Go with two to three core salads on your menu that have longevity year-round, then implement a robust salad LTO cycle that features a new seasonal salad offering every two months.
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar
