Flavor Trends, Strategies and Solutions for Menu Development
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Picture for King's Hawaiian at Treaty Oak
Using an iconic brand to elevate 6 dishes
Picture for Six Ways to Punch Up Flavor
Developing a host of trend-forward menu items while maximizing one new SKU
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Turkey carries global flavors while keeping things familiar in modern sandwiches
Picture for Carry the Trend: Fried Chicken
Say “Aloha” to craveable fried chicken sandwiches
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Easy menu ideas to up the salad game
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Update Mexican favorites with trend-forward, bean-centric moves
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White Bean and Kale Soup with Smoked Sausage from Smithfield
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PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
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Meaty comfort with broad versatility
Picture for New Consumer Behavior Trends Are Shaping Future Opportunity
Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future
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How can a coffee program make all the difference to today’s operator?
Picture for King’s Hawaiian at Crack Shack
Five takes on the traditional fried chicken sandwich
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A beloved brand gives sandwiches a competitive edge
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Turkey offers a versatile protein for creative flavor building
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Modern menu builds get a boost from this cheese's iconic flavor and texture
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Pairing classic flavors with potatoes dials up crave
Picture for Texas Pete PCs Are Helping Chains Deliver Spicy Flavor In 2021
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Simple ingredients and culinary versatility make new plant-based products shine
Picture for Walnuts for the Win
Chef Jason Heiselman triumphs with a comforting plant-forward savory pie
Picture for Inspiring the Next Generation
7 trend-forward ways to leverage the power of peanuts to resonate with the next generation
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Seafood from Alaska meets consumers’ desire for wild, healthy and sustainable options
Picture for The Best Avocados Have California In Them
The time is ripe for menuing California avocados
Picture for A Refined Touch of Flavor
Elevate menu items with immunity-boosting ingredients
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Drive consumer excitement by leveraging the strength of this premium brand
Picture for The Flavor is Kee
Authentic Asian sauces and condiments add an on-trend flavor boost
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Watermelon: Always in Season / A year-round menu resource
Picture for Riding The Wave
The hard seltzer segment has taken the world by storm
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Grapes add unique flair and flavor to trending toast builds
Picture for The Benefits of Versatility
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
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Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée
Picture for Getting Boozy with Cardamom
The warming charm of a powerhouse spice
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Go big on flavor with a deft touch of cardamom
Picture for On-trend Bowl Build: Pesto Shrimp & Mediterranean Cauliflower Rice
See what more Haliburton International Foods can do for your menu
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Leverage the full-bodied characteristics of this warm spice
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A warm spice that complements the savory side of vegetables
Picture for The Surprising Ingredient for Clean, Plant-Forward Meat Alternatives
Check out how simple it is to make a clean, plant-forward meat alternative using walnuts
Picture for Menu Workhorse: Blueberry Miso Sauce
One savvy sauce carries surprising flavor and color across multiple formats
Picture for Avo University
Your Educational Resource for Everything Avocados
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Capitalizing on the feel-good momentum of fermented beverages
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Double down on comfort with flavorful fermentation
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Strengthening core menu features by leveraging the craveability of fermented flavors
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Fermentation unlocks next-level flavors
Picture for A Live Chef Challenge You Won’t Want to Miss
Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition
Picture for Breakfast Wins
Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake
Picture for Plant-Forward? It’s In Our Roots.
Dole is taking a plant-forward approach to menu development
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Look to the Balkans for new news at breakfast
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Look to the Balkans for enticing yet familiar flavors
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Taking vegetables to new heights with Balkan inspiration
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Translating the sentiment behind small plates in new ways
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14 fruit-centric ideas for 7 sauce categories
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Three fruits making a big play in trend-forward beverage development
Picture for One to Watch: Umeboshi
Flavor depth gives this fruit deep menu potential
Picture for Why are smoked meats alluring?
Join our chefs as they discuss how smoked meats can help your carryout menu.
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Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options
Picture for Non-Alc’s Rising Stars
High-impact ingredients making a splash in the beverage world
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Picture for Fresh Takes on Lemonade
Upping the experience (again) in one of America’s most iconic beverages
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Surprising, seasonal flavor combinations enliven non-alc offerings
Picture for Trends In Action: Grapes Go Veg-Centric
Grapes bring added inspiration to veg-centric builds
Picture for Trends In Action: Bowls Abound
Grapes contribute sweet surprise to bowl builds
Picture for Smoked Meats for Carryout Success
Join our chefs as they discuss how smoked meats can help your carryout menu.
Picture for Meet Your Menu MVP
Potato solutions for your operations
Picture for What is Comfort Food?
Chefs share what comfort food means to their guests
Picture for Craveable Crush
Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie
Picture for Trends in Action: Fruit Gets Culinary
Grapes showcase the culinary treatments making fruit a menu star
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Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each
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Deliver a burst of color and flavor to the menu with ease
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Potatoes: plant-based fuel to power your menu
Picture for Around the Globe With Dole® Fruit: Europe
Watch our 2019 Fruit Pairings tour video!
Picture for 4 Ways With Grapes: Part 2
Fresh ideas inspired by a creative usage of grapes
Picture for Around the Globe With Dole Fruit
Watch our 2019 Fruit Pairings tour video!
Picture for The Smooth Moves of Hummus
The many ways in which this on-trend workhorse is carrying modern menus
Picture for Where Heat Meets Sweet
Some of the fried chicken styles making the biggest impact today
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Handheld menu items drive traffic and increase sales
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Barton Seaver dispels the myths of frozen seafood
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How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.
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Incorporating distinctly Southeast Asian ingredients into sandwiches, soups and stir-fry dishes is a great way to introduce patrons to a new world of culinary adventure
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Discover Australis Barramundi, "A Chef's Fish"
Picture for Around the Globe With DOLE Fruit: The Americas
Watch our 2019 Fruit Pairings tour video!
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Trend-forward uses of pork ensure that breakfast is good to go
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Signature pork offerings help attract BBQ lovers
Picture for Beef Means Business: Flavor
Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Picture for 4 Ways to Go With Grapes on the Menu
Go with grapes and take your menu into bold new territory.
Picture for LTO Strategies: Tapping into Functional Foods
Answer the call for nutrient-rich dishes that power menus
Picture for Savory Solutions With Blueberries
Add richness of flavor and gorgeous color to sauces, glazes and more
Picture for Alaska Salmon: Head to Tail
Barton Seaver demonstrates how to use a king salmon from nose to tail for maximum profitabiility
Picture for What makes BBQ so irresistible?
What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain
Picture for Build Your Best Menu
10 dynamic, menu-ready builds and how to leverage them, brought to you by Minor's
Picture for Flavor Postcard: Australia
Modern takes on traditional Turkish small plates
Picture for Beef Means Business: Creativity
How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair
Picture for Unexpected Flavor Pairings
Blueberries paired with savory, acidic or herbaceous elements surprise and delight diners
Picture for Transform Authentic Dishes with the Help of Potatoes
Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish
Picture for Building a Better Burger
The toppings showing remarkable growth on burger menus
Picture for LTO Strategies: Going Global with Turkey
Give guests a thrill with exciting global flavors
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Monin is calling out Vanilla Spice as the “Flavor of the Year.”
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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
Picture for Innovating With Pork
We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor
Picture for Easy Moves into Plant Forward
Leverage the potato’s popularity and get creative
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How Custom Culinary® turns trends into reality with exciting new dishes that meet your operational needs, delight your customers and exceed your expectations.
Picture for Tracking Dessert Trends
Four opportunities for the sweet side of the menu
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Surprising textural finishes offer big impact
Picture for Global Hits with Turkey: Peru
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Picture for Beef Means Business: Versatile Beef
Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.
Picture for Portable Breakfast: Fuel Your Bottom Line
Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
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Dinner theatre — by way of Dubai — is pure extravagance, and has a definite place in modern foodservice
Picture for Cauliflower on the Cutting Edge
Cauliflower rice serves up a world of menu possibilities.
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Make salads signature with one of America's favorite fruits
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A classic plant-forward dish from the Levant is paired with pasta for modern comfort.
Picture for Global Hits with Turkey: New Ways with Ramen
This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone
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Monin has introduced bright, clean-label vegetable purées that help deliver the veg-centric trend in drinks
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Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
Picture for The Future of Flavor
One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
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Blueberries offer a meaningful connection for healthy diners
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Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada
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This Fettuccine Carbonara sees a luscious blend of cream, guanciale, Grana Padano cheese and rendered guanciale fat
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Toppings and sauces made with DOLE® Chef-Ready Cuts and Chef-Ready Frozen Fruit Purées lend a premium touch to your menu.
Picture for Global Hits with Turkey: Eastern Mediterranean
Tap into trending global flavors while staying in your guests’ comfort zone
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Three more ways to leverage the popularity of mac and cheese.
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High-impact flavor techniques leveraging the power of blueberries
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Potatoes anchor trends with all-important familiarity
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Steak is premium, but the experience doesn’t have to be formal, as stand-up steak concept Ikinari Steak demonstrates
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Steak in a Cup... yes, that’s right—steak is supremely portable and snackable in South Korea’s steak stalls
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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 Beef Means Business: Chef Adam Hegsted
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group
Picture for Bring Some Color into your Presentations
Vibrant color dinnerware options from Libbey® help your one-of-a-kind plating ideas take flight, creating new looks to complement your venue’s unique character. Serve up an experience that is funky, eclectic or adventurous – and always memorable.
Picture for Uncompromising Flavor
Amid the real concern of rising prices in an ever-changing landscape of labor, transportation, food costs and tariffs, flavor should remain every restaurant operator’s top priority.
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Garner Foods donated $20,000 to hunger charities during the Texas Pete® Kitchen Hero Cook-Off.
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.
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Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.
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Jorge Cespedes is consulting corporate chef for Bush’s Beans. He suggests cutting edge ways to serve beans for breakfast, has delicious ideas for seasonings for crispy garbanzo beans, and challenges chefs to see how far hummus can go.
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Haliburton provides a pathway into plant-forward success through the use of scratch-made sauces.
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CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.
Picture for Reductions? Yes, You Can!
How Haliburton creates create classic-technique reduction sauces ready to use.
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A select group of chefs with ethnic expertise discuss BBQ
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Hispanic-style cheeses from California tap into the continuing popularity of Latin cuisine on menus today. Chefs are showcasing creativity by leveraging Hispanic ingredients in craveable, delicious dishes.
Picture for Flavors Even Millennials Want
Fresh purées can wow even the most discerning palates. Fruit purées, zests and blends help chefs add precisely the right flavor to a curried ginger peach sauce, instantly transforming Moroccan chicken brochettes into a menu best-seller.
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Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes
Picture for Five Trends I’m Watching in 2018 by Katie Sutton
Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018
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Potatoes help the chef tap into the veg-centric/plant-forward trend while still giving diners what they want—satisfaction, satiety and craveability
Picture for BelGioioso Cheese Wins Big
U.S. Cheesemakers dominated the World Championship Cheese Contest in Madison in 2018, and BelGioioso Cheese was awarded eight prestigious medals out of a total of 3,402 entries from 26 different nations
Picture for River & Woods Redefines Avocado Sushi with Fresh AFM
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
Picture for Five Trends I’m Watching in 2018 by Kim Haasarud
Five trends Kim Haasarud is watching to help you up your cocktail development, delivery, marketing and creativity game
Picture for Renegade Steakhouse Chefs Turn to Fresh AFM
Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico
Picture for Five Trends I’m Watching in 2018 by Dave Woolley
Five trends Dave Woolley - Chef of Fun Things to Cook, CD Culinary Approach - is watching in 2018
Picture for Five Trends I’m Watching in 2018 by Charlie Baggs
Charlie Baggs's talks about his NRA 2018 Show roadmap and what trends he foresees for 2018
Picture for Tortilla Española by Dan Kish
Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.
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Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread
Picture for Five Trends I’m Watching in 2018 by Kathy Casey
Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.
Picture for Five Trends I’m Watching in 2018 by Rob Corliss
Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.
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Greek yogurt offers a pleasing balance between acidity and richness to desserts. Use it in Greek Yogurt Icing, Frozen Greek Yogurt and Almond Panna Cotta.
Picture for Bush’s Best Foodservice
Flavor Partners Showcase - how Bush's Beans' products and recipes help customers take full advantage of the vegetable-forward menu trend
Picture for 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
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Avocados From Mexico opens new state-of-the-art Culinary Center which will serve to further education and culinary innovation.
Picture for Natural Solutions for Cocktail Trends
Beverage specialists at Monin have tapped into two major trends that hold big opportunity in the incredibly dynamic universe of modern cocktails
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In his Umami Tuna Poke, Chad Lance finds that balance by replacing soy sauce with Monin® Umami Concentrated Flavor
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Leverage the power of Chobani® Greek Yogurt in a multitude of sauce applications
Picture for Next-Level Soups and Dressings
Enrich and embolden your seasonal soups and salad dressings with Chobani
Picture for 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 Appetizer Innovation Gets a Makeover
Flavor Partners Showcase - Idahoan Potatoes offers shareable finger food recipes using Idahoan® Tater Tumbler Appetizer Mix
Picture for Texas Pete Trifecta - Milk Chocolate + Bourbon + CHA! by Texas Pete® Sriracha Sauce
Stephanie Tyson's trifecta of milk chocolate, bourbon and CHA! by Texas Pete® Sriracha Sauce is unexpected, but certainly inviting
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Mango savory toast, mango chimichurri bacon burger and mango michelada. Maximize flavor excitement and minimize labor with chef-ready frozen purées.
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Hummus is having a moment. Nestlé Minor's brings you nine ways to signaturize this craveable, wholesome Middle Eastern dip.
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Ham is happening. Watch UNCUT Making the Cut to see Chef Cosmo Goss of The Publican in Chicago showcase the delicious “umami bomb”. With the National Pork Board.