July-August 2021
Stories in this Issue
Inspiration Flip: Food Halls
Inverting the R&D process
Flavor Makeover: Crispy Comfort
Combining texture and technique to maximize rice’s crave factor
Flavor Trifecta: Peter Farrand
A combo of three ingredients leads to a versatile blend of sweet, bright, smoky heat
Digital-exclusive content
LTO Wins: Firebirds
Running LTOs that push the flavor envelope helps Firebirds pull the long view into focus
Flavor on the Edge: Chile Crisp
Creative applications for this bold Chinese condiment
10 Flavor Builders: Being Fruitful
Modern menu building looks to fruit for flavor inspiration
Carrying Flavor
Making the carrier do some of the heavy lifting
Flavor in Focus: Burger Time
Trend-worthy ways to create craveable burgers
Sponsored Content
Better Burgers
Turkey offers a lean protein choice and countless possibilities for carrying flavor
A Conversation With Robert Okura
A reader's perspective on a few of the topics explored in this issue
Digital-exclusive content | Sponsored Content
Positively Pickled
Colorful and flavorful, quick-pickled blueberries offer multiple menu wins
Publisher's Page
Welcome to the July-August 2021 issue from Cathy Holley
Signature Flavor: Beefing Up
Beef Carpaccio transforms into a modern and memorable shareable
Recipe
Australian Grass-fed Beef Carpaccio Recipe
Created by Michael Slavin, VP of Culinary & Menu Innovation, Houlihan’s, Inc.
Deep Dive: The Evolution of Food Halls
This dynamic segment is shifting again, changing the face of modern dining
10 Beverage Upgrades: Bevs with a Boost
Lifting spirits with a non-alc development plan
Flavor in Focus: Spinning Salads
Invigorate this enduring category with fresh ideas
