Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Inspiration

INSPIRATION | STREET-LEVEL TRENDS

Trend Tracking at the Source: Part 2

BY GERRY LUDWIG | SEPT 1, 2016

Visits to the country’s newest restaurants provide a street-level perspective on emerging menu opportunities.

INSPIRATION | DOZEN WAYS

Expanding Flavor Systems

BY KATIE AYOUB | SEPT 1, 2016

Extend the flavor stories behind some of the most craveable and successful profiles today.

INSPIRATION | 10 FLAVOR UPGRADES

10 Sandwich Heroes

BY JOAN LANG | JULY 1, 2016

Sandwiches invite creativity, from riffs on such classics as club sandwiches and BLTs to new ingredient stars like lamb and braised short rib.

CHEF’S NOTES

DOZEN WAYS

2.12 Ways with Seafood

12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices

STREET-LEVEL TRENDS

1.Flavor Expedition 2019: Part 1

In 15 days that averaged 19 hours per day, Gerry Ludwig's team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.

2.2018 Trends Tour - Part 2

Gerry Ludwig and his team visited 113 restaurants and tasted 1,107 dishes on their annual street-level trends tour, finding actionable insights that can translate onto today's menus. Here's part two in our series, delivering even more on-trend takeaways.

10 FLAVOR UPGRADES

1.Fired Up Pizza: 10 Flavor Builders

Pizza offers a safe point of entry with mainstream appeal—yet it’s positioned to step outside of traditional parameters. Here are 10 modern approaches that can propel pizza innovation.

INFOGRAPHICS

RECIPES

GALLERY

FROM OUR FRIENDS

Signature pork offerings help attract BBQ lovers
Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.
Go with grapes and take your menu into bold new territory.
Answer the call for nutrient-rich dishes that power menus

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For operators looking to up their barbecue game, it’s hard to beat the advice of seasoned pitmasters, an elite crew… t.co/KUMpkCniHe

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At New American fine-dining concept The Henry in West Hollywood the Roasted Artichoke and Mushroom Toast is a top-s… t.co/b3CI3mkbRE

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Whether using the leaves, stems or edible flowers, less common herbs are assisting chefs in creating new flavor exp… t.co/B9nF19TNGi