Flavor Trends, Strategies and Solutions for Menu Development




By Rob Corliss
January 27, 2021


Restaurant takeout has been thrust into uncharted territory. Operators have risen to the challenge and creatively cross-utilized existing ingredients in newly formatted ways to sustain business and address shifting consumer consumption preferences. Thus, the proliferation of take and bakes. Here are five ideas for bakes with on-trend flavor combinations.

  • Carnitas & Migas Bake
    Pork carnitas + migas + shredded Mexican cheese blend + salsa
  • Sausage, Biscuit & Egg Strata
    Buttermilk biscuits + seared ground maple sausage + whisked egg + aged cheddar cheese + peppered white gravy
  • Huevos Rancheros & Hashbrowns Casserole
    Refried black beans + crispy shredded hashbrowns + scrambled eggs + green chile gravy + shredded 3-cheese blend + tortilla crumbles + salsa
  • Loco Moco Casserole
    White rice + seared ground hamburger + fried eggs + brown gravy
  • Popcorn Chicken Parmesan Casserole
    Large elbow pasta + tomato sauce + popcorn chicken + shredded mozzarella/ground Parmesan + garlic-bread breadcrumbs


About The Author


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. robcorliss@7ate9.biz