March-April 2017
Stories in this Issue
Inspiration | Street-level Trends
1.On Trends 2017 - part one
Street-level research brings fresh ideas and menu strategies
Demographic Trends | Strategy
3.The Millennial Effect
The priorities of a generation continue to shape our industry in profound ways
10 Flavor Upgrades | Beverage | Cocktails | Inspiration | Menu Trends
4.10 Beverage Upgrades: Preserved, Pickled & Fermented
Cocktails go deep with these high-impact ingredients
Menu Matters | Menu Trends
5.Innovating Within Ubiquity
Breathe new life into late-stage trends with creative flavors and forms
Commodity Boards | Concept Trends | Strategy
8.Super Bowls
Commodity boards harness the momentum of the bowl trend
RECIPES
This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
Aussie Grass-fed Beef Banh Mi, with finely sliced Australian grass-fed steak, along with Brie for richness.
This Black Soybean Taco Burger is made with a combination of textured vegetable protein (TVP) and black soy beans.
LATEST TAKEAWAY
