Flavor Trends, Strategies and Solutions for Menu Development

Publisher’s Page Top 10 Trends 2018 Welcome to the January-February 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley

This issue is special. It’s our annual Top 10 Trends edition, and the culmination of many months of research, collaboration, curation and plain hard work. But what makes it exceptional are the unique insights and modern inspirations that it provides for foodservice operators.

It is a veritable encryption code that deciphers 10 major menu-building opportunities, and the drivers fueling trend momentum. All packaged into a beautiful, high-quality print magazine that our team is proud to share with you.

We’re passionate about the meaningful work that goes into tracking menu-ready trends and sharing the strategies that will help you translate them for your operation—all in an engaging format. This is what drives us, and has for nearly 20 years.

And we are passionate about our print edition. From your feedback we know you are, too. There is something intensely satisfying about the opportunity for the depth of focus and quiet, visual engagement that only print offers.

A special thanks to Katie Ayoub, managing editor extraordinaire, for the many hours spent researching and writing this issue.

At the same time, we also are excited about our growing digital program, which offers a different type of engagement—a more streamlined web experience with quick reads, new visual inspirations, more frequent connection with our readers—all with the goal of keeping flavor top of mind year-round.

If you haven’t already, bookmark getflavor.com, follow us on Facebook, and sign up for our Flavor Flash e-newsletter, where we share on-trend, flavor-forward ideas and insights to keep your creative juices flowing.

We know too well that the digital media space is a crowded one, and, as with print, we’re mindful of sharing content that first and foremost brings value to our readers. There is additional content on each of our Top 10 Trends waiting for you online.

But for now, find a quiet spot and enjoy an inspiring read.

Cathy Nash Holley
[email protected]

  From the Jan/Feb 2018 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

About The Author


Cathy Nash Holley has been publisher and editor-in-chief of Flavor & The Menu magazine since it began nearly 18 years ago. Cathy started her publishing career with Diversified Business Communications, where she worked as an editor for Seafood Business and National Fisherman magazines. In 1998, she joined Media Unlimited Inc., to develop Flavor & The Menu, taking over as owner in 2013. In addition to overseeing the magazine, Cathy gives presentations on flavor trends at industry events, and also serves as President of the International Foodservice Editorial Council. Cathy hails from the Oregon Coast, but for the last 20+ years has lived in Maine with her husband Lex and teenage twins. She enjoys travelling, hikes with her dog Freeda and downtime with the family, and good food or drink, especially anything with Mexican flavor profiles and a cocktail with either Mezcal or St-Germain.