Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Street-Level Trends

Inspiration > Street-Level Trends

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.

4.Eyeing The Future

The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.

RECIPES

This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
Aussie Grass-fed Beef Banh Mi, with finely sliced Australian grass-fed steak, along with Brie for richness.
This Black Soybean Taco Burger is made with a combination of textured vegetable protein (TVP) and black soy beans.

FROM OUR FRIENDS

Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Dinner theatre — by way of Dubai — is pure extravagance, and has a definite place in modern foodservice
Cauliflower rice serves up a world of menu possibilities.

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At Sea Island the Southern-Inspired Steamed Bun is a signature amuse, starring local ingredients and Southern flavo… t.co/Vl54QoYi4u

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Dinner theatre — by way of Dubai — is pure extravagance, and has a definite place in modern foodservice. The Golden… t.co/KAJKDBtExs

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What is the next opportunity stemming from the exploration and adaptation of Eastern Med cuisine? Exploring deeper… t.co/wSTCV0vwZm