Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Rob Corliss
January 9, 2020

 

Operators can take the premise of a bowl and conform it to showcase their menu identity. It offers a wonderful opportunity to feature a housemade creation such as a sauce, dressing, cooking technique or even charcuterie.

Of course, warm bowls resonate year-round, while cold bowls help deliver on spring and summer seasonality (think chilled noodle bowls or marinated bean bowls).

Here are four easy bowl builds:

  • Breakfast Bowl: Warm quinoa flakes/ hemp hearts porridge + mixed berry compote + lemon curd + chopped honeycomb
  • Buddha Bowl: Bamboo rice + baby spinach, lentils, roasted butternut squash + coconut dressing + pickled green mangoes
  • Ocean Noodle Bowl: Soba noodles and kelp leaves + mung bean sprouts, yellow bell pepper + miso broth + shredded sugar snap peas
  • Maple Protein Bowl: Maple baked beans + crispy plant-protein bites, blistered red onions, apple slaw + Hatch chile queso + crunchy corn nuts

 

About The Author

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Rob Corliss is a three-time James Beard House guest chef with more than 20 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and, currently, owning a consulting company, ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Mo., he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness.