Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Street-Level Trends

Inspiration > Street-Level Trends

5.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.

6.2018 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.

8.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.

10.Three Menu Standouts

Frico and French onion dip are among some of the menu standouts from Chef Gerry Ludwig’s 2018 trends tour. See how they’re creating buzz on menus.

RECIPES

FROM OUR FRIENDS

Plant-forward Chef Showdown
Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition
Versatile Smoked Sausage
Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen
Blueberry Cream Cheese French Toast Bake
Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake
Mango Turmeric Bali Bowl
Dole is taking a plant-forward approach to menu development

LATEST TAKEAWAY

Latest Takeaway

 


 

 

LATEST TWEETS