Flavor Trends, Strategies and Solutions for Menu Development

Culinary Innovation Under Pressure A podcast discussion about navigating current challenges facing the industry

Innovation is the lifeblood of the U.S. foodservice industry, keeping menus fresh, relevant and competitive while providing a creative outlet for culinary teams. But in today’s climate, menu innovation is being tested like never before. Economic pressures, labor shortages and looming supply chain disruptions, to name a few, are reshaping how culinary development teams operate, especially in high-volume environments. In this timely podcast, Flavor’s Cathy Nash Holley and Katie Ayoub lead a dynamic conversation with four culinary innovators navigating these complex challenges. Tune in to hear their insights on the state of menu innovation and where it’s headed.

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