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

STREET-LEVEL TRENDS

10 FLAVOR UPGRADES

INFOGRAPHICS

RECIPES

GALLERY

FROM OUR FRIENDS

Soju Cucumber and Blueberry Shrub Cocktail
Capitalizing on the feel-good momentum of fermented beverages
Pho Bo
Double down on comfort with flavorful fermentation
The classic Reuben profile offers a familiar bridge to fermented flavors, in formats that go beyond the sandwich.
Strengthening core menu features by leveraging the craveability of fermented flavors
Look to fermented ingredients as flavor boosters for brines, dipping sauces and toppings.
Fermentation unlocks next-level flavors

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