Flavor Trends, Strategies and Solutions for Menu Development

March-April 2018

Magazine > March-April 2018

Mar-Apr 2018 Flavor cover

How consumer preference and flavor trends are changing the traditional entree.

The 2018 Trends Tour focuses on breakfast. New horizons in seafood menu development. Breakfasts – their shifting definition. Innovation in pizza. Fried chicken, salads with a modern narrative, and nonalcoholic refreshments.

And don’t forget to make room for dessert – how to infuse your brand’s personality into dessert offerings.

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Stories in this Issue

2.The Main Event

How is innovation in other parts of the menu affecting modern entrée development? How are shifting consumer demands impacting the evolution of what an entrée looks like?

5.Baked Egg Dishes

Baked egg dishes are an easy menu addition and allow for endless creativity using existing inventory items