Flavor Trends, Strategies and Solutions for Menu Development

November-December 2020

Magazine > November-December 2020

March-April 2020 Flavor cover

Optimizing and tightening menus while keeping the innovation pipeline flowing. Plus: seafood handhelds, fried chicken, cold weather cocktail trends, comforting plant-forward dishes, patty melts, dessert innovations, and transitioning from customizable menus to curated menus.

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Stories in this Issue


Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert

Skin Deep

Menu developers are wielding fried chicken skins in wildly creative ways

Publisher's Page

Welcome to the November-December 2020 issue from Cathy Nash Holley