Flavor Trends, Strategies and Solutions for Menu Development

Flatbread Trend Insights Insights from our team of experts

At Bang Bar in New York, grilled is the star of the show.
PHOTO CREDIT: Andrew Bezek

Make flatbread a workhorse SKU and use it in multiple ways across the menu. Here are six ideas to try:

1. A carrier for a folded sandwich, wrap, döner, pide, shawarma or gyro
2. The base for an Indian or Mediterranean-inspired taco
3. The base for a flatbread salad entrée, such as warmed flatbread topped with dressed greens
4. Crisped/baked hand-torn flatbread pieces as salad croutons
5. A warmed/charred accompaniment with a chilled salad
6. A tableside starter—grilled and flavored then served in a basket as a shareable
Rob Corliss


Operators can create their own signature-flavored flatbread (such as a rye flatbread) with other familiar flavor combinations (such as pastrami, sauerkraut and Swiss). Look to your menu for potential swaps with flatbread-friendly items, such as tacos, wraps, pizzas and sandwiches.
Adam Moore


Flatbread’s Rise – the boom in Eastern Med and communal dining makes flatbreads one of our top 10 flavor trends for 2019.


It seems that every culture has its form of tear-worthy, dippable breads. However, topping these breads makes the experience even better—the combination and opportunities to blend cultures and ingredients is limitless.
T.J. Delle Donne


The spins on flatbreads are endless—especially when experimenting with new ingredients for the dough—such as herbs or fermented fennel or onions and an umami-rich mushroom dough.
Pam Smith


Flatbread can be used to elevate a dish: Use it as a baked layer in a Mediterranean dish, instead of rice or a pasta, or soak flatbread in custard and then griddle it to make a sweet dessert.
Rosalyn Darling


From the Jan/Feb 2019 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

 

 

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