Menu Trends 3/

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 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 Lent's Momentum
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.
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 Signature Flavor: Shawarma Show
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
Picture for Hooked on Classics
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
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 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 Flavor Find: Compressed Watermelon
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
Picture for Cocktail Round-up
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.
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 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 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 The Beauty of Buñuelos
Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.
Picture for 15 Fresh Takes on Fall Flavors
With fall in full swing, dining consumers look to warmer flavor tones in their coffee drinks, smoothies, cocktails and more. Here are 15 flavor combinations that just might give pumpkin a run for its money
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 Here’s to Your Health: 8 Facts to Boost a Seafood Sale
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.
Picture for All The Buzz
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.
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 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 10 Beverage Builders: Nonalcoholic Revolution
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.
Picture for Three Menu-Ready Regions in Mexico
Differentiate your menu with creative takes on authentic regional dishes of Mexico.
Picture for 5 Twists on Tea
Leverage the booming tea category and make it your own.
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 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 Flavor Trends from the Modern Steakhouse: Part 1
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 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 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 Flavors on the Edge
Gerry Ludwig calls out three leading-edge ingredients, showcased at the CIA’s Worlds of Flavor conference.
Picture for Smooth Sailing
Cold-pressed juices, functional ingredients, high-impact flavorings, Greek yogurt bases, favorite dessert flavors—all of these help make up modern smoothies
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 Signature Flavor: Like Butter
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.
Picture for 'Cue Up Flavor
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.
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 Mole Makes Moves
Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more
Picture for 7 Cocktail Stand-Outs
Innovation in the cocktail space continues to thrill the thirsty and the adventurous, wowing with intriguing flavor combinations and head-turning presentations
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 New Ways to Wing It
Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics
Picture for Omelette, Oh My!
Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”
Picture for It’s Cocktail Season
Fun and flavorful mark the trend in summer sipping
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
Picture for Elemental Success
Altabira City Tavern offers a Ribeye with poblano potato purée, melted leeks, wilted arugula, sautéed oyster mushrooms, roasted cipollini demi-glace
Picture for Shakshuka Heats Up
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Picture for Game, Set, Matcha
Taste Bar offers its Matcha Picchu: Matcha-infused pisco, Wray & Nephew Overproof Rum, allspice dram, coconut simple syrup, lemon
Picture for Game For Noodles
Coolinary Café offers Rabbit Sausage & Noodles with Spanish onion, olives, shiitake, oyster and trumpet mushrooms, jalapeño, broccolini and kale
Picture for That’s Amaro
Dianoia’s Eatery offers its Hot Buttered Amaro Cocktail: Amaro, vanilla ice cream, brown sugar, butter, cinnamon, shaved nutmeg; served warm
Picture for Lobster Luxe
Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion
Picture for Scampi Scores
Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread
Picture for Old School
Okeechobee Steakhouse offers a Cowboy Ribeye: slow roasted and served with housemade au jus
Picture for Fried Chicken’s New Look
Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki
Picture for Reconstructed Rangoon
Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro
Picture for A Little Lamb
True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula
Picture for Short Order
Intercontinental Chicago Magnificent Mile offers Braised Short Rib with candied pork belly and Mission fig reduction
Picture for Bountiful Bowl
Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing
Picture for Sea Worthy
Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang
Picture for Flying High
Riviera 31 offers a Fighter Weapon School aka top gun: Bulleit bourbon, Aperol, Amaro Nonino, lemon juice, passionfruit juice
Picture for Using Unique Ingredients to Elevate the Cocktail Experience
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
Picture for Hip Half-Shells
Público offers Baked Oysters with corn custard and smoked trout roe
Picture for Wholly Fish
Brunos Italian Kitchen offers a Grilled Mediterranean Sea Bream with roasted seasonal vegetables and fingerling potatoes, green olive-lemon salsa
Picture for Southern Ways
Dusek’s Board & Beer offers Chicken-Fried Rabbit with Hoppin’ John risotto, charred okra, chicory greens, pancetta and brown-butter Tabasco
Picture for Ceviche Strike
Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette
Picture for Pork Preservation
Temple Bar offers Heritage Pork with Lacinato kale, roasted sweet potatoes with miso and black barbecue sauce
Picture for Elevated Wings
The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips
Picture for Star Burger
Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche
Picture for Comfort Zone
101 Beer Kitchen offers Green Chili: Roasted pork, puréed tomatillo, roasted poblanos, served over yellow rice with sour cream, charred lime, queso fresco and cilantro
Picture for Soft On Tacos
Tacology offers a Soft-Shell Crab Taco with creamy jalapeño sauce
Picture for King Of The Cold Brew
Pj’s Coffee Of New Orleans offers The King Cake Protein Velvet Ice: Cold-brew coffee concentrate, fat-free milk, whey-protein concentrate, vanilla, cinnamon
Picture for That’s A Wrap
The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing
Picture for Holy Mole
Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread
Picture for The Golden Touch
The Whistler offers its Golden Fleece: Kikusui Funaguchi sake, preserved Meyer lemon, honey, soda
Picture for An Ode To Carrots
The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint
Picture for Fit For A King
The Rez Grill offers King Crab: Grilled Alaskan king crab legs, grainy mustard butter, chimichurri
Picture for A Bowl’d Strategy
D’Angelo Grilled Sandwiches offers its Southwestern Chicken, Rice & Grain Bowl: Grilled chicken and onions, charred corn-black bean-pepper salad, bell peppers, pickled jalapeños and cilantro with chipotle sauce and ranch dressing
Picture for Shake ’N Bake Redux
National Pork Board With Pig Bleecker offers a Smoked & Grilled Pork Chop with peach-habanero jam, firecracker onions, greens, beans and pickled turnip
Picture for What A Catch
Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce
Picture for Shank Goodness
Manzo At Eataly Flatiron offers Arrosto D’Agnello: Roasted lamb shank with rosemary, thyme, potatoes, red onion and artichokes
Picture for Raising A Toast
Ida Claire offers Nashville Hot Chicken: Fried chicken, grilled brioche, pimento cheese, pickles, onions and sesame seeds
Picture for Unlikely Pairing
Artichoke Basille’s Pizza offers a Crab Pie: Crab sauce with herbs, mozzarella and surimi crabmeat stuffing atop signature pizza dough, topped with fresh parsley
Picture for A Craveable Combo
Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori
Picture for French Trifecta
Db Bistro Moderne offers its Beef Rossini: Filet mignon served over pommes lyonnaise, topped with foie gras, truffles and beef jus
Picture for Ghee To Success
Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Picture for The Name’s Bavette
Gianni’s Steakhouse & Seafood offers a Bavette House-cut Limousin beef with roasted garlic and Béarnaise sauce
Picture for Not Your Mama’s Meatloaf
Haywire offers a Grilled Bacon-Laced Meatloaf with a smoked tomato and poblano salsa, served with mashed potatoes and green beans
Picture for Golden Opportunity
Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce
Picture for Pursuit Of Perfection
Burtons Grill & Bar offers a Salmon Romesco: Bronzed Gulf of Maine salmon, romesco sauce, herbed jasmine rice, julienne vegetables, citrus-fennel slaw
Picture for Korean-Style Ramen
Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori
Picture for Spanish Translation
Red Cow offers a Barcelona Burger with manchego, jamón serrano, piquillo pepper and smoked pepper aïoli
Picture for Avocado Rush
Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing
Picture for Them Apples
Patent Pending offers 'The Twain': Tequila, Alpine liqueur, gin, pear, Woodruff syrup, almond, Fuji apple and lemon
Picture for Top Chop
Maison 208 offers Australian Lamb Chops with Okinawa potatoes, Pinot Noir, hazelnut-spice crust
Picture for Spring Fling
Red Rabbit offers a San Jorge: Tequila, grapefruit, lemon, Tattersall Grapefruit Crema, St. George Pear Brandy
Picture for Just Ducky
Komodo offers a Arroz Con Pato: Peking duck, rice, enoki mushroom, green onion, bell pepper, poached egg, shaved black truffle, served in a hot stone pot
Picture for Seafood Switch-Up
Portsmith offers a Fried Fish & Waffle with housemade tartar sauce and Dark Matter malt maple syrup
Picture for Mad About Mole
Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate
Picture for Seasonal Bounty
Coast Guard House offers a Pan-Roasted Rhode Island Striped Bass with local summer succotash, smoked romesco broth and sweet-corn custard
Picture for Sky-High Flavor
Gategroup/Delta Air Lines offers a Short Rib and Pickled Caramelized Onion Grilled Cheese Sandwich
Picture for Do The Char Siu
Tánsuŏ offers a Char Siu Black Cod Black cod marinated with char siu sauce, broiled, then topped with XO sauce
Picture for Grass-Fed Goodness
Urban Plates offers a Chimichurri Grass-Fed Steak Plate served with hot or chilled sides and char-grilled bread
Picture for Upping The Umami
Urbain 40 offers a Ginger-Teriyaki Char-Crusted Yellowfin Tuna Filet with young carrots, snap peas, lotus root and mushrooms, curry butter emulsion
Picture for Weiss So Nice
Birch’s On The Lake Brewhouse & Supperclub offers a Blood Orange Berliner Weiss
Picture for All Choked Up
Steadfast offers Halibut with brown-butter solids, artichoke purée, artichoke chips, roasted sunchokes, pickled sunchokes, shaved lemon, preserved lemon, cress
Picture for The Buffalo Boost
The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce
Picture for Flexing Mussels
Woods Hill Table offers Calendar Mussels with anadama bread and crunchy ham vinaigrette
Picture for A Fixed Star
Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan
Picture for Going Whole Hog
Rare Steak and Seafood offers a Pork Tasting: Pâté, slow-cooked belly, chicharrón and lardo
Picture for Doubling Up
Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun
Picture for Totally Awesome Dog
Doghaus offers a Sooo Cali Beef hot dog with wild arugula, avocado, tomato, fried onions, spicy basil aïoli on King’s Hawaiian rolls
Picture for Hash Flies High
Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro
Picture for Movie Star
Ambar Clarendon and Baba offer a Cinema Manhattan: Cocktail Bourbon infused with caramel popcorn, port-Coca-Cola reduction, cherry bitters, with a side of sweet-and-spicy popcorn
Picture for Cajun Kick
C&S Chowder House offers a Chargrilled Oysters with garlic butter, Parmesan, lemon, Cajun spices
Picture for Green With Envy
Sunday In Brooklyn offers a Green Goddess: Tequila blanco, Salers Aperitif, tonic, vanilla bean simple syrup, juice blend of celery, lime and pineapple
Picture for Rolling With Rice
Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds
Picture for Victory With Venison
Pistache French Bistro offers a Grilled Venison Tenderloin coated in toasted juniper berries, orange zest and clove, served over butternut squash, mushrooms, snow peas and pear, topped with red currant jus
Picture for Poke Evolution
Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi
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 10 Next-level Beverage Ingredients
10 beverage ingredients and flavors that are stirring up serious menu interest
Picture for Flavor Find: Mole's Magic
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.
Picture for For the Love of Fried Chicken
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Picture for Salad Spinners
Inspirations for salad builds with a modern flavor narrative
Picture for Nonalcoholic Refresh
Insight into five key areas for nonalcoholic menu development: soda, lemonade, coffee drinks, tea and fermented beverages
Picture for Trending Flavors in Non-Alc Beverages
On-trend flavors in soda, lemonade and tea in 2018, according to Datassential
Picture for Room for Dessert
Infusing a brand’s personality into dessert offerings marks a sweet opportunity today
Picture for 10 Butter Upgrades
Leverage butter’s magical ability to enrich and lengthen flavor experience while carrying trending flavors flawlessly
Picture for Flavored Butter Applications
The potential flavor combinations and ingredients that work in compound butters are virtually endless
Picture for Sweet Indian Mash-ups
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
Picture for Indian Infusions
Introduce the exotic flavors of India into your beverages
Picture for Trends 2018 Case Study
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends
Picture for Flavors of the Eastern Med and India
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
Picture for 10 Modern Menu Applications for Yogurt
Ideas and inspiration for how to use yogurt creatively in your menus.
Picture for Boost Brunch with Spicy Yogurt
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
Picture for 5 Ideas for Sorghum
Sorghum is finally going national. Here are five ways to feature it on your menu.
Picture for 7 Yogurt Add-Ins
Try these add-ins to keep this condiment on the cutting edge.
Picture for 4 Steps to Sustainable Seacuterie
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Picture for 10 Best Bets for a Seacuterie Menu
10 ways to key into this exciting and appealing seafood offerings trend
Picture for Hummus and Beyond
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.
Picture for Plant-based Purée Plating Inspiration
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.
Picture for Passage to India
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.
Picture for 8 Ways to Indian Inspiration
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.
Picture for Eastern Mediterranean Meats
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.
Picture for New-fashioned Falafel
Traditional falafel dishes are evolving - here are four new formats to consider
Picture for Cocktails at Play
Fun cocktails offer escape, entertainment, and shareability. Use your cocktail menu to push limits and thrill with new flavor combinations.
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 Why Lent Matters
For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.
Picture for Seafood Season
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Picture for Flavor Trifecta: Joel Huff
Buttermilk + Shiso leaf + White soy sauce
Picture for Cocktail Trends Tour
Countrywide research reveals five next-level beverage opportunities
Picture for Fry Days
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for Fly South
Flavor in Focus: A distinctly Southern accent is showing up in diverse applications
Picture for Burger Nation
Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field
Picture for 10 Flavor Upgrades: But First, Cheese
A cheese-centric approach leads to small-plate success
Picture for 10 Beverage Upgrades: Veg-Centric Cocktails
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well
Picture for Field Notes: Everybody Sambal
Wherever there’s a need for a distinctive, unexpected punch, Sambal shines brightly
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 On Trend: Non-alcoholic Beverages
Non-alcoholic beverage innovation was front and center at this past summer’s Mise conference
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 Big Menu Moves for Cheese
Six ways to maximize the popularity and versatility of cheese
Picture for Flavor in Focus: Grilled Cheese, Please
Modern flavor trends are informing creative iterations of America’s favorite sandwich, the grilled cheese
Picture for Globe Trotting
Commodity boards showcase how to harness trending global flavors
Picture for Flavor in Focus: Abuzz With Opportunity
Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential
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 On the Menu: Small Potatoes with Big Flavor
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
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 10 Beverage Upgrades: Fortified & Aromatized Wines
Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building
Picture for Field Notes: Bringin' Hasselback
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
Picture for Bowled Over by Barbecue
New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu
Picture for Flavor in Focus: Wing Span
Thanks to inspired flavor combinations, today's chicken wings are taking flight
Picture for Field Notes: Modern Sundaes
When it comes to sundaes, chefs are upping the flavor and textural ante, choosing intriguing combinations and pulling in on-trend ingredients.
Picture for Flavor in Focus: Spinning Salads
Brining and braising introduce moisture, complexity and nuance to modern dishes.
Picture for 10 Beverage Upgrades: The Modern-Day Margarita
The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.
Picture for Flavor at Work
Business & Industry innovation shines a spotlight on an evolving consumer
Picture for Right on Cue
Modern barbecue trends rely on a secret sauce of authenticity and innovation
Picture for Veg on the Edge
Ten produce categories creating interest and flavor-forward innovation on today’s menus
Picture for On the Menu: Nachos With a Modern Spin
Modern nachos are showcasing unexpected flavor systems
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 Produce Takes Shape
Spiralized or shaved fruits and vegetables add intriguing dimension to a dish
Picture for Flavor Find: Corn Star
Alex Q. Becker's flavor find is a craveable fresh corn tempura
Picture for The Innovation Game
Keeping up with flavor trends while staying true to your brand is key to stability and growth.
Picture for Go Fish
Creativity and contrast mark the modern fish taco
Picture for 10 Beverage Upgrades: Preserved, Pickled & Fermented
Cocktails go deep with these high-impact ingredients
Picture for Innovating Within Ubiquity
Breathe new life into late-stage trends with creative flavors and forms
Picture for Pizza Party
From flour to flame, see what’s trending in this red-hot category
Picture for Trending Sweet Spots
Tap into these menu-ready dessert trends for prime opportunities
Picture for Grapefruit At The Bar
Picture for Seafood's Modern Hook
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.
Picture for Next-Level Non-Alcoholic Beverages
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.
Picture for Seacuterie Ideas For The Bar
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar
Picture for 12 Modern Citrus Trends
A dozen ways to leverage the fresh zing of citrus across the menu
Picture for Making Cheesecake Competitive
Cheesecake offers a rich canvas for fun, modern flavor innovation
Picture for 10 Trending Tastes in Cocktails
An interesting progression emerges in cocktail trends
Picture for Veg-Centric Trends In Bar Bites and Small Plates
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
Picture for 10 Deli Inspirations
What’s not to like? Favorite deli flavors go beyond tradition.
Picture for The New American Cuisine
Picture for 5 Emerging Global Protein Flavors
Global protein treatments with on-trend opportunity and complex, craveable flavor
Picture for Seafood Innovation for the Lenten Season
Spreading the excitement well beyond Lent, boosting sales and creating new dining preferences all year long
Picture for Menu Trends In Modern Campus Dining
Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers
Picture for Beignets Today
New Trends Outside the Big Easy
Picture for Making Protein Count
The shifting plate makeup is putting a renewed emphasis on quality protein with flavor at the forefront
Picture for 12 Expanding Flavor Systems
Extend the flavor stories behind some of the most craveable and successful profiles today
Picture for The Banh Mi Effect
The success of the banh mi has demonstrated the importance of high-impact produce in sandwiches
Picture for Umami On Top
Chefs are exploring the menu potential of furikake and togarashi, two high-impact finishes
Picture for Cheese Makes The Menu
Picture for Coming In For The Cold
Thanks to younger consumers—raised with single-varietal coffees, a rainbow of black, green, white and red tea shades, and curious about anything that smacks of the new—innovative methods, like cold-brew have found little customer resistance.
Picture for Snacking On Seafood
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
Picture for 10 Fantastic Beverage Flavor Finds
The latest ingredients bartenders are using to make a beverage pop.
Picture for Dessert’s New Sweet Spot
As more chefs modernize nostalgic desserts, both consumer expectation and menu opportunity go up.
Picture for Third Wave Burgers
Picture for From South Carolina to South America
Picture for 12 Emerging Global Flavors
Picture for Power Couple
Picture for Middle Eastern Momentum
Picture for Bar Forward
Picture for Carrot Craze
Picture for Coming Clean
Picture for Seafood's New Allure
Picture for Do-It-Yourself Juicing
Thinking about making more fresh juices in house? Consultant Kim Haasarud of Liquid Architecture offers these suggestions.
Picture for 10 Cocktail Micro Trends
Picture for Sweets in Session
Shareable dessert trios, selections and flights offer mini adventures at the end of a meal.
Picture for Indian Intel
Contemporary touches are creating renewed interest in Indian cuisine
Picture for Juicy Story
Fresh and profitable, juice and juice blends pack plenty of positives on a menu.
Picture for India Emerging
Picture for New-School Steakhouse
The modern steakhouse tailors its menu to today’s evolving consumer
Picture for Juice Behind the Bar
Picture for Produce Goes Global
Picture for Grain Salads
The world of grains has opened up in the last few years, ushering in a new era of discovery. Bolstered by intriguing, historical narratives and significant health positives, chefs are menuing ancient grains like quinoa, freekeh, farro and barley in whole-grain salads, as both sides and entrées. Bowls have become the modern version of a salad: heartier, driven by global flavor exploration, and perceived as both delicious and wholesome.
Picture for It's Time For Tea
Picture for Hot Harissa
Picture for Fried Chicken
Picture for Mexican Makes Moves
Picture for Citrus On Fire
Picture for Italian Renaissance
Picture for Soft Cheese Sensations
Picture for Vegetable Forward
The vegetable-centric movement has taken hold, with opportunity growing in leaps and bounds
Picture for Butter Goes Bold
Picture for 10 Winter-Ready Salads
Picture for Low & Slow
Picture for Lenten Opportunities
Picture for Hooked on Sandwiches
Picture for Desserts to Remember
Picture for 2015's Biggest Cocktail Trends
Picture for Sriracha and Beyond
Where did this sauce come from, and where is it headed?
Picture for Everything's Coming Up Produce
Picture for Piece of Cake, Easy as Pie
Pie and cake lovers can be as divisive about their dessert preferences as dog and cat people, but chefs are finding new and old ways to court both factions.
Picture for Crafting Sodas
Picture for Branching Out
Picture for 12 Modern Cheese Trends
Picture for Taking Root
Picture for Fries that Surprise
Picture for Global Hits on the Horizon
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 Market Fresh
Picture for Sweet Shortcuts
In a world that values housemade, speed-scratch lends a helping hand
Picture for Speed Scratch at the Bar
Picture for The Customization of Chimichurri
Bring the vibrant flavor of this fresh sauce to unexpected places
Picture for 12 Modern Flavor Builders
Picture for Memorable Meats
Picture for Looking to the East
Picture for 10 Chile Pepper Flavor Upgrades
Picture for Reimagining Ice Cream Sandwiches
Turn the nostalgic frozen treat into a signature dessert
Picture for The Young and the Wine Savvy
Flavor preferences and attitudes toward wine are different for Millennials
Picture for 12 Trends In Coffee & Tea
Picture for The Magic of Grilling
Picture for New Groove for Barbecue
Picture for 10 Flavor Upgrades: Meatballs
Picture for Sweet, Stout and Spirited
Picture for 5 Menu-Ready Beverage Trends
Picture for The Promise of Poutine
Poutine has become ubiquitous, offering a craveable platform for customization
Picture for Japanese on the Rise
Picture for Produce Makes the Sandwich
No more limp leaf of lettuce—produce is the creative force in today’s sandwich builds
Picture for Low Proof, Big Payoff
Picture for Sweet Mash-Ups
Picture for Modern German
Picture for Fast & Fresh Italian
Picture for In a Savory Jam
Picture for Maple's Moment
Picture for Back to the Ranch
Picture for Wine For a New Generation
Millennials bring different values and habits to the table—wine lists should better suit their tastes
Picture for Layers of Love
Picture for Craft Cocktail Cues for 2015
Picture for ¡QUÉ RICO!
Picture for Sauce Inspirations
Picture for Leveraging Lent
Picture for Filling the Vacuum
Picture for Smashed, Mashed & Flashed
Picture for Chocolate Nation
Picture for Street-Level Trend Tracking, Part 2
Ongoing research reveals inspired ingredient and flavor innovation—with a sweet finish
Picture for Belgians Take Flight
As American brewers and consumers discover the many flavors of Belgian-style beers, restaurants should take notice
Picture for Sugar, Spice and Everything Nice
Sweetness rules the dessert menu, but subtle flavor touches add distinction
Picture for Cocktail's Hour
12 trending cocktails that offer mouthwatering opportunities for signature sips.
Picture for Protein at the Bar
Bar snacks and small plates are big business—make them protein-centric for an even meatier return
Picture for Powering Up Produce
When chefs make produce craveable, customers come back for more
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 Treat Me Right
What strategies yield desserts that fulfill demanding expectations?
Picture for A New World of Protein
The next generation of global inspiration brings big, diverse flavors to protein dishes
Picture for Trend-Setters
Nationwide flavor trends get their start at emerging regional chains
Picture for Time for a Fresh Drink
Reinvigorate your beverage program for a big payoff
Picture for Proudly Piemontese
Regional Italian food and drink at its best can be found in the traditions of the Piedmont region
Picture for Oh, the Places Produce Goes
Untapped opportunities for produce can fill menu gaps with flavor
Picture for Better-for-You Beverages
Picture for Gateway to Global
Accessible flavors and comforting dishes bring “new” global cuisines closer to home
Picture for Making the Most of Meat
Tapping the full potential of protein requires a flavor-centered touch
Picture for The Dark Side: Chicken Thighs
Want flavorful, versatile and economical all in one cut of meat? Try the thigh.
Picture for A Canvas for  Flavor
Good carriers display the latest flavor trends at their best
Picture for Charge It
Charged or carbonated cocktails provide new ways to present favorite flavors
Picture for Tapping Beverage Trends
The annual VIBE Conference brings beverage flavor and service trends front and center
Picture for American Cheese
Our big cheese culture holds its own against its international predecessors
Picture for Dairy, Queen of Desserts
The ruler of the dessert menu is going strong and responding to changing times and tastes
Picture for Digging Up New Varietals
New, unusual and versatile produce varietals making their way onto menus
Picture for Tiny Bubbles
Picture for Produce Prevails
Picture for Sweet Companions
Picture for Oysters: Hotter Than Ever
Creative hot cooking methods accentuate the oyster’s treasures
Picture for Cutting Edge Flavors
These distinctive ingredients delve deeper into on-trend flavor explorations
Picture for Building a Better Bite
Produce holds the key to flavor innovation in bar bites and small plates
Picture for Drinking in Flavor
Bold, spicy, sweet, fruity—the leading flavors of on-trend beverage menus
Picture for Flavor with an Accent
Growing Hispanic and Asian populations make their mark on today’s American menus
Picture for More in the Middle
Picture for Drink While It's Hot
Picture for Impact Ingredients
Picture for Tapping Into Texture
Picture for Global Accents
Picture for Produce Transformations
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 South America: Bold Inspirations
Picture for Ready for the World
Picture for Savory Pancakes
Picture for Produce as a Premium
Picture for The Sweet Sell
Picture for Get Real
Picture for Gold-Plating Desserts
Picture for Flatbreads & Fillings
Picture for Fruit Desserts Plain and Fancy
Picture for Rising Tide
Picture for The Creative Spirit
Picture for Angeleno Inspiration
Picture for Next-Level Sauces
Picture for Venezuelan Cachapas
Picture for Ancient Spices, Future Flavors
Picture for Signature Simplicity
Picture for Feel Good Produce
Picture for The Rebirth of Fusion
Picture for A Sip of Strategy
Picture for Protein Progressions
Picture for The Big Cheese
Picture for 21st Century Beverage Rules
Picture for Getting Into the Spirits
Picture for Modern Flavor Migration
Picture for Protein with a Passport
Picture for Savoring Sweetness
Picture for The Flavor Functions of Produce
Picture for Flaky and Full of Flavor
Picture for New World of Flavors
Picture for New York: The Forefront of Flavor
Picture for Beverage Sales Boost
Picture for Flavors Big & Bold
Picture for Play With Your Dessert
Picture for The Bitter Truth
Picture for Fusion Takes Hold
Picture for Global Flavor Sense
Picture for Produce's Foundational Four
Picture for Quality vs. Quantity
Picture for Spicing It Up
Picture for Wine Within Reach
Picture for Protein at a Premium
Picture for Frozen Treats Put Flavor First
Picture for Gastro Grub
Picture for Latin Libations
Picture for Non-Alc, All Grown Up
Picture for Produce With Prominence
Picture for Sweet On the Drink
Picture for World Casual
Picture for A Passion for Produce
Picture for Flavor Signature Cocktails
Picture for Piece of Cake
Picture for Say it with Salt
Picture for Coats of Many Flavors
Picture for Meats From Afar
Picture for Flavors of the Arab East
Picture for Playing Up Produce
Picture for Beer & Wine Join the Cocktail Crowd
Picture for Cheese Stands Alone
Picture for Proof Positive
Picture for Stews The World Over
Picture for Sweet Deals
Picture for The Comfort of Cookies
Picture for Classics Reimagined
Picture for Freshen Your Drink?
Picture for Fresh Produce Premium Values
Picture for Icy Delights of the Americas
Picture for Meats Love Marinades
Picture for Shaking Things Up
Picture for Tiki, Not Tacky
Picture for Contemporary Condiments
Picture for Hidden Treasures
Picture for Move Over, Margarita
Picture for The Flexibility Factor
Picture for Trendspotting at the Bar
Picture for Protein Makes Big Plays
Picture for Salad Days Have Arrived
Picture for Finesse to the Finish
Picture for Produce Innovation
Picture for In-Season Sipping
Picture for Make Mine Chocolate
Picture for The Flavor-ability of Italy
Picture for Work the Menu with Alliums
Picture for Chocolate Supreme
Picture for Japan
Picture for Tea & Coffee Get a Boost