Flavor Trends, Strategies and Solutions for Menu Development

Dozen Ways

Inspiration > Dozen Ways

5.12 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

RECIPES

Telling bold flavor stories gives menus a sharper competitive edge
Dave Woolley developed this fun taco spread featuring mole-inspired Bush’s Fiesta Beans layered with chiles and chocolate, smoky shredded chicken, pico de gallo, pickled jicama, sour cream and “street corn” guacamole.
Courtesy of Chef Dave Woolley Sponsor: Bush’s Best
Chef Dave Woolley’s creative plant-based tacos feature roasted cauliflower, avocado mash, honey-pickled onions, honey combtija (broken honeycomb mixed with cotija cheese) and cilantro.
Created by Chef Dave Woolley
Sponsor: National Honey Board

FROM OUR FRIENDS

Developing a host of trend-forward menu items while maximizing one new SKU
This Turkey Banh Mi delivers the big flavors of the incredibly popular Vietnamese-style sandwich with the wholesomeness and approachability of turkey.
Turkey carries global flavors while keeping things familiar in modern sandwiches
This Southern Fried Chicken Sandwich with Honey Butter is a fierce contender for today’s chicken sandwich showdown. It’s a craveable classic with a perfectly modern twist thanks to a drizzle of honey butter and the lightly sweet King’s Hawaiian Original Little Island Bun.
Say “Aloha” to craveable fried chicken sandwiches

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