Strategy

Picture for Flavor Demographics: Across the Board
Appeal to multiple generations through familiar formats with changeable features
Picture for The Big Reach
Commodity boards highlight the more adventurous side of high-volume menu ideation
Picture for The Sweet Spot for Younger Generations
Three ways to capture their attention
Picture for Influencing Flavors
Trends and patterns having an impact on food and beverage preferences
Picture for Power Couples
Commodity boards and restaurants join forces for menu magic
Picture for Grill Play
Nothing conveys premium value like flavors from the grill
Picture for Cross-generational Appeal
Strategies to help attract multiple demographics
Picture for Plant-forward Propels Menu Innovation
Five categories emerge as proving grounds for success
Picture for Deliver Me
How delivery helps restaurants manage customers’ brand experience
Picture for Wake Up to the World
Exploration of global flavors sparks breakfast creativity
Picture for Gen Z
A look at the demographic data reveals insights about what appeals to Gen Z.
Picture for Breakfast Breakouts
There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.
Picture for The Next Generation
What does Gen Z represent for restaurant brands, and how are operators strategizing? We took a snapshot to help better understand these younger dining consumers, coloring in the profile of Gen Z while also outlining a few concepts’ savvy approach in making them loyal customers.
Picture for Plant-Forward Breakfast Momentum
The breakfast daypart and the plant-forward trend are merging into one giant menu opportunity. With Bush Beans, we bring you three on-trend ways to menu beans at breakfast.
Picture for Flavor at Work: Paul Adams
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.
Picture for Flavor at Work: Jay Perry
From treating menu writing like composing a symphony, to building a drink version of a Caprese salad, Jay Perry shares with us his approach to flavor strategy.
Picture for Flavor Makers
Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways. Creativity is key, offering big flavor in unexpected, but enticing combinations.
Picture for Eyeing The Future
The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.
Picture for Shakshuka Heats Up
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Picture for A Punch Of Rum
Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans
Picture for 2018 Trends Tour - part 1
Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends
Picture for The Main Event
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?
Picture for The World of Breakfast
The shifting definition of what counts as breakfast food now embraces flavors from around the globe
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 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 Taco Revolution
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.
Picture for Falafel Up Front
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.
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 5 Ideas for Sorghum
Sorghum is finally going national. Here are five ways to feature it on your menu.
Picture for New-fashioned Falafel
Traditional falafel dishes are evolving - here are four new formats to consider
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 12 Ways to Rise and Shine
Wake up to a dozen on-trend breakfast ideas
Picture for Modern Menu Hits
Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes
Picture for The Social Game
How the eatertainment segment is upping the ante on fun food
Picture for Fry Days
Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for Fast Casual's Evolution
This category, known for innovation, is changing. What’s working in this space, and what’s next?
Picture for The Art of Craveability
A must-have, come-back-for-more dish calls for a strategy that goes way beyond the recipe formula
Picture for Globe Trotting
Commodity boards showcase how to harness trending global flavors
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 Minding the Menu
Tracking the evolution of menu language that resonates with diners
Picture for A Big Bite
Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.
Picture for Produce Takes Shape
Spiralized or shaved fruits and vegetables add intriguing dimension to a dish
Picture for The Innovation Game
Keeping up with flavor trends while staying true to your brand is key to stability and growth.
Picture for The Next Wave of Casual Cuisine
Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.
Picture for The Millennial Effect
The priorities of a generation continue to shape our industry in profound ways
Picture for Innovating Within Ubiquity
Breathe new life into late-stage trends with creative flavors and forms
Picture for Super Bowls
Commodity boards harness the momentum of the bowl trend
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.