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

1.Flavor Trifecta: Alan Skversky

Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

DOZEN WAYS

STREET-LEVEL TRENDS

2.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.

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

Barton Seaver dispels the myths of frozen seafood
How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.
Incorporating distinctly Southeast Asian ingredients into sandwiches, soups and stir-fry dishes is a great way to introduce patrons to a new world of culinary adventure
Discover Australis Barramundi, "A Chef's Fish"

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