Flavor Trends, Strategies and Solutions for Menu Development

July-August 2019

July-August 2019 Flavor cover

Menu ideas for the meat lover, cross-generational trends, brunch hits, burger trends, Asian condiments and toast 2.0.

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Stories in this Issue

Flavor Playlist: Neri Giachini

Neri Giachini is the head gaucho chef and director of operations for Fogo de Chão churrascaria, a Brazilian steakhouse based in Plano, Texas

Ciao Italia!

A culinary adventure abroad inspires with flavor and tradition

Making Protein Count

Sourcing quality products with a great story offers a rich menu narrative

Flavor Trifecta: Alejandro Benes

Alejandro Benes is the director of culinary development for Wood Ranch BBQ & Grill, an American concept based in Westlake Village, Calif.

Flavor Takeaway: Plant-based Protein

Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today

New Plant-based Hero

Offering chefs new options for today’s healthy menu demands

Keeping It Friendly

Pairing pasta with Asian flavors is a growing trend that ensures a comfort level while delivering some of the hottest flavors in foodservice today

Flavor Postcard: Australia part 2

This is our second postcard from Australia, a country that boasts a food culture of global mash-ups and diners with similar tastes to the American consumer.

Lighten Up

Two trending flavors capture summer in a glass. Both Monin Lime and Coconut Concentrated Flavor help elevate beverage and culinary menu development with nuanced, natural and on-trend profiles