Four concurrent breakout sessions brought restaurant innovators together for candid conversations about the new rules of menu innovation.

Top left: Flavor & The Menu’s Katie Ayoub moderated a discussion with Luis Haro, Logan’s Roadhouse; Shane Schaibly, First Watch; and Kim Stewart, McDonald’s.

Center left: Flavor & The Menu’s Nicole Duncan moderated a discussion with Gabe Caliendo, Lazy Dog; Andrew Ruga, Slim Chickens; and Venecia Willis, Velvet Taco.

Center right: Flavor & The Menu’s Cathy Nash Holley moderated a discussion with Alicia Mowder, Mendocino Farms; Gabbey Raissen, True Food Kitchen; and Marco Suarez, Tropical Smoothie Cafe.

Bottom center: Nancy Kruse, Kruse Company, moderated a discussion with Matt Harding, Piada Italian Street Food; Erin Hess, Snooze A.M. Eatery; and Paige Schaefer, Domino’s.

Menu inspiration continued through inventive tastes, including:

• Top center: Nestlé Waters & Premium Beverages line of refreshing drinks
• Top right: The winning dish for Texas Pete’s Kitchen Hero Cook-Off, pan-roasted Mountaire Farms chicken thigh in chile crisp, featuring Texas Pete Original Buffalo Sauce and Texas Pete DUST Dry Seasoning
• Center: National Honey Board’s Shibuya Honey Toast with Burnt Honey Ice Cream and Toasted Green Tea Matcha Honey Sauce
• Bottom right: Smithfield Culinary’s Pork Shoulder Shotgun Shells, featuring bacon-wrapped manicotti stuffed with Smithfield Smoke’NFast Pork Shoulder Burnt Ends, cream cheese and candied jalapeño
• Bottom left: Rubix Foods’ Maduro & Ube Shot, layering silky banana anglaise, caramelized fried plantains and ube whipped topping

The 2026 Flavor Experience brought high-volume menu developers and industry innovators together in Newport Beach, Calif., for three days of flavor discovery and forward-looking ideas.

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