MAGAZINE

Optimizing and tightening menus while keeping the innovation pipeline flowing. Plus: seafood handhelds, fried chicken, cold weather cocktail trends, comforting plant-forward dishes, patty melts, dessert innovations, and transitioning from customizable menus to curated menus.

CURRENT ISSUE

Jan-Feb 2021 Top 10 Trends

From the Jan-Feb 2021 Top 10 Trends issue of Flavor & The Menu. Read full issue online

2020 ISSUES

November-December 2020 issue of Flavor & The Menu
November-December 2020
Delivering hospitality through unique F&B tactics, Tahini takes over, Cheese makes the menu, Breakfast wins the day, and more stories and inspiration aimed at chefs and menu builders.
September-October 2020
Flavor & the Menu cover Jul-Aug 2020
July-August 2020
2020 Best of Flavor May-June 2020
Seafood & the Menu March-April 2020
March-April 2020
Flavor & The Menu's Top 10 Trends 2020

2019 ISSUES

November-December 2019
Seafood & the Menu September-October 2019
September-October 2019
July-August 2019
2019 Best of Flavor May-June 2019
March-April 2019
Seafood & the Menu March-April 2019
January-February Top 10 Trends 2019

2018 ISSUES

November-December 2018
Seafood & the Menu Sept-Oct 2018
September-October 2018
July-August 2018
May-June 2018 - Best of Flavor
March-April 2018
Trends 2018 Cover
2018 Top 10 Trends January-February 2018

2017 ISSUES

Nov/Dec 2017 Flavor & the Menu - cover
November-December 2017
September-October 2017
July-August 2017
2017 Best of Flavor May-June 2017
March-April 2017
Top 10 Trends 2017

2016 ISSUES

November-December 2016
September-October 2016
July-August 2016
2016 Best of Flavor May-June 2016
March-April 2016
Top 10 Trends 2016