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.

Interested in receiving our print magazine six times a year?


Would you like to receive food and menu trend updates and recipes straight to your inbox?

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

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