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


ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu. [email protected]