Strategy
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.
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.
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.
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.
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.
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.
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.
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans
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
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?
The shifting definition of what counts as breakfast food now embraces flavors from around the globe
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
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.
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.
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.
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.
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
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.
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
This category, known for innovation, is changing. What’s working in this space, and what’s next?
A must-have, come-back-for-more dish
calls for a strategy that goes way
beyond the recipe formula
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
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.
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
Leverage the insights and data that commodity boards offer up for strategic menu development
Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
No more limp leaf of lettuce—produce is the creative force in today’s sandwich builds
Millennials bring different values and habits to the table—wine lists should better suit their tastes
More menus are featuring small bites that are shareable, craveable and crunchy
Bar snacks and small plates are big business—make them protein-centric for an even meatier return
The new menu-labeling regulations prompt operators to take a fresh look at how to deliver what diners want
For ground-level consumer trend tracking, pay attention to the innovations put forth by supermarket chefs
Commodity boards help cut through misconceptions that can lead to menu-development obstacles
From salty to sour to umami, the basic tastes we know and love are taking on unconventional roles
Kids know what they want, and commodity boards know how to help cater to their wishes
How are operators taking the healthfulness of their menus to the next level?
The sustaining trends expressing themselves in the a.m. daypart continue to grow in leaps and bounds
The approach to better-for-you menu strategies varies, but flavor should always take the lead
The latest Worlds of Flavor conference underscores the flavor of nature and the promise of technology.
