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

Honey-Miso Salmon with Peruvian Risotto featured image
Recipe courtesy of Chef Rick Petralia
Sponsor: National Honey Board
Rick Petralia featured image
A willingness to break with convention drives successful culinary innovation
Kitchen Collaborative - Molly McGrath
Tuning the volume for a perfect flavor balance that meets the moment

GALLERY

FROM OUR FRIENDS

Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Short Rib Ropa Vieja with roasted red pepper sauce
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
From the miso aïoli underneath to the sweet chile-honey glaze atop these deep-fried meatball skewers, sauces are the flavor drivers on modern menus.
Signature sauces move menus

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