Color’s Evolving Role in Menu Development

Dive into the vibrant world of color with Maeve Webster in the latest episode of Flavor+. Discover how color is becoming more crucial than ever, as innovative menu developers explore unconventional ways to surprise and delight diners. With the growth in plant-forward dining, natural sources like marigolds, beets, calendula and hibiscus are bringing new color experiences to menus. Explore the psychology behind color and the emotional connection it forges with customers. Join Maeve as she shares consumer data and talks about the future of color in foodservice. Watch now.

Hot Topics in Foodservice

What are the issues driving trends and sparking conversation in F&B today? The Flavor team dishes on three foodservice game-changers, serving up their unique perspectives.

Watch this episode of Flavor+ for a thought-provoking chat between Cathy Nash Holley, Katie Ayoub and Maeve Webster as they discuss: the complex evolution of fine dining; bringing TikTok reels to life; and the return of MSG to the chef’s pantry.

Sauce Innovations

Prepare to be inspired as we highlight unique pizza concepts that demonstrate broader trends in flavor building and consumer preferences.

Fueled by the recent years’ growth of items like chicken wings and fried-chicken sandwiches, sauces have become a core concept for differentiation in menu offerings. In this episode, Cathy Holley and Maeve Webster discuss two “new” flavor-building opportunities in sauces.

Pizza Trends to Watch

Prepare to be inspired as we highlight unique pizza concepts that demonstrate broader trends in flavor building and consumer preferences.

Watch this episode of Flavor+ for a thoughtful discussion on global inspiration, chef-driven creativity and “chaos cooking.” Join Katie Ayoub and Maeve Webster as they talk about new opportunities in the pizza category.

Three Trends Driving Beverage Innovation

Three beverage trends making a splash right now! The Flavor team brings three areas of opportunity to the table, sharing insights that go beyond data points.

Watch this episode of Flavor+ for a quick dive into beverage trends. Join Cathy Nash Holley, Katie Ayoub and Maeve Webster as they bring to the table their picks for flavor-forward innovation in the beverage category.

Three Flavors to Watch

Get ready to explore the menu potential of emerging global ingredients! The Flavor team reveals three that they’re watching right now, discussing the opportunities for market differentiation.

Watch this episode of Flavor+ and explore the menu opportunities of three emerging ingredients. Join Cathy Nash Holley, Katie Ayoub and Maeve Webster as they dive into discoveries, applications and translations.

Sweet Heat’s Next Moves

Two leading chefs share their insights on how the sweet-heat trend can bring a new level of creativity and craveability to menus. Don’t miss out on this exciting discussion!

In this episode of Flavor+, the topic is sweet heat! Flavor & The Menu’s Cathy Nash Holley and Katie Ayoub discuss the evolution of this craveable combination with Nordstrom’s Keith Brunell and Firebirds’ Steve Sturm. Watch now for inspiring ideas.

Flavor Innovator: Rafi Taherian

In this episode of Flavor+, Maeve Webster sits down with Rafi Taherian, Associate VP of Yale Hospitality, for an exclusive interview about Gen Z’s dining habits. Serving college students three daily meals, plus all-day snack options, gives him an inside track into this generation’s unique characteristics.

Flavor Innovator: Kajsa Alger

Chef Kajsa Alger of Veggie Grill dives into effective flavor-building techniques and surprising ingredient combinations that make plant-based menu items signature and craveable. Topics include her approach to fermentation, smoke, spice and umami.

Flavor Innovator: Nate Weir

In this episode of Flavor+, Flavor & The Menu’s Cathy Nash Holley sits down with Nate Weir, VP of Culinary for Modern Restaurant Concepts for a lively discussion on savvy flavor strategies that inform menu development for Modern Market & Lemonade brands.

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Color’s Evolving Role in Menu Development

Dive into the vibrant world of color with Maeve Webster in the latest episode of Flavor+. Discover how color is becoming more crucial than ever, as innovative menu developers explore unconventional ways to surprise and delight diners. With the growth in plant-forward dining, natural sources like marigolds, beets, calendula and hibiscus are bringing new color experiences to menus. Explore the psychology behind color and the emotional connection it forges with customers. Join Maeve as she shares consumer data and talks about the future of color in foodservice. Watch now.

Hot Topics in Foodservice

What are the issues driving trends and sparking conversation in F&B today? The Flavor team dishes on three foodservice game-changers, serving up their unique perspectives.

Watch this episode of Flavor+ for a thought-provoking chat between Cathy Nash Holley, Katie Ayoub and Maeve Webster as they discuss: the complex evolution of fine dining; bringing TikTok reels to life; and the return of MSG to the chef’s pantry.

Sauce Innovations

Prepare to be inspired as we highlight unique pizza concepts that demonstrate broader trends in flavor building and consumer preferences.

Fueled by the recent years’ growth of items like chicken wings and fried-chicken sandwiches, sauces have become a core concept for differentiation in menu offerings. In this episode, Cathy Holley and Maeve Webster discuss two “new” flavor-building opportunities in sauces.

Pizza Trends to Watch

Prepare to be inspired as we highlight unique pizza concepts that demonstrate broader trends in flavor building and consumer preferences.

Watch this episode of Flavor+ for a thoughtful discussion on global inspiration, chef-driven creativity and “chaos cooking.” Join Katie Ayoub and Maeve Webster as they talk about new opportunities in the pizza category.

Three Trends Driving Beverage Innovation

Three beverage trends making a splash right now! The Flavor team brings three areas of opportunity to the table, sharing insights that go beyond data points.

Watch this episode of Flavor+ for a quick dive into beverage trends. Join Cathy Nash Holley, Katie Ayoub and Maeve Webster as they bring to the table their picks for flavor-forward innovation in the beverage category.

Three Flavors to Watch

Get ready to explore the menu potential of emerging global ingredients! The Flavor team reveals three that they’re watching right now, discussing the opportunities for market differentiation.

Watch this episode of Flavor+ and explore the menu opportunities of three emerging ingredients. Join Cathy Nash Holley, Katie Ayoub and Maeve Webster as they dive into discoveries, applications and translations.

Sweet Heat’s Next Moves

Two leading chefs share their insights on how the sweet-heat trend can bring a new level of creativity and craveability to menus. Don’t miss out on this exciting discussion!

In this episode of Flavor+, the topic is sweet heat! Flavor & The Menu’s Cathy Nash Holley and Katie Ayoub discuss the evolution of this craveable combination with Nordstrom’s Keith Brunell and Firebirds’ Steve Sturm. Watch now for inspiring ideas.

Flavor Innovator: Rafi Taherian

In this episode of Flavor+, Maeve Webster sits down with Rafi Taherian, Associate VP of Yale Hospitality, for an exclusive interview about Gen Z’s dining habits. Serving college students three daily meals, plus all-day snack options, gives him an inside track into this generation’s unique characteristics.

Flavor Innovator: Kajsa Alger

Chef Kajsa Alger of Veggie Grill dives into effective flavor-building techniques and surprising ingredient combinations that make plant-based menu items signature and craveable. Topics include her approach to fermentation, smoke, spice and umami.

Flavor Innovator: Nate Weir

In this episode of Flavor+, Flavor & The Menu’s Cathy Nash Holley sits down with Nate Weir, VP of Culinary for Modern Restaurant Concepts for a lively discussion on savvy flavor strategies that inform menu development for Modern Market & Lemonade brands.

For information on our privacy policy, click here. For how this site uses cookies, click here.