Flavor Trends, Strategies and Solutions for Menu Development

November-December 2017

Magazine > November-December 2017

Nov-Dec 2017 Flavor cover


On the menu this issue: condiments make the menu, 12 breakfast trends, Lent on the menu, fried bar bites, burger builds and cocktail trends – and much more.

There’s also a strategic look at how the entertainment sector is upping the game on fun food, and ways to serve up signature dishes using adaptation, interpretation and reinvention.

Interested in receiving our print magazine six times a year?
Subscribe to the print magazine

Would you like to receive food and menu trend updates and recipes straight to your inbox?
Sign up for our weekly email newsletter

Stories in this Issue