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FLAVOR FLASH E-NEWSLETTER:
Flavor & The Menu logo
Flavor & The Menu current issue
FLAVOR FLASH E-NEWSLETTER:
Flavor & The Menu logo
Flavor & The Menu current issue
FLAVOR FLASH E-NEWSLETTER:
Flavor Trends, Strategies and Solutions for Menu Development

 

November-December 2021

Magazine > November-December 2021

November-December 2021 Flavor cover

The November-December 2021 issue of Flavor & The Menu, for chefs and menu developers. Featuring QSR game plan, bowl mania, cardamom craze, Flavor Experience highlights and more.

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Stories in this Issue

Le Pain Quotidien’s Sunny-Side Breakfast Bowl uses a health-forward base (nutty farro), artisan descriptors (“massaged” kale), in-season ingredients (butternut squash), next-level flavors (citrus-cumin salt) and texture-driven toppers (pistachio dukkah) to create a signature bowl that ensures against palate fatigue.

Breakfast Bowls

by Mike Kostyo | Dec 8, 2021

Creative bowl builds expand options for today’s discerning consumer

A fast-food version of vada pav, this Indian street food snack stars a crispy battered potato sandwiched in a soft bun with chutney and chile pepper. Here, the potato is given a Nashville hot treatment, dipped in chile oil, then battered and fried. As more consumers seek out convenient, craveable snacks, approachable yet unexpected menu items like this one are poised to win.

Quick Thinking

by Katie Ayoub | Dec 6, 2021

Innovations in quick serve are informed by a tough market yet propelled by eager consumers

First Watch’s latest LTO is a Million Dollar Breakfast Sandwich, sporting the restaurant’s signature bacon, along with an all-natural pork sausage patty, over-easy cage-free egg, smoked Gouda, fresh arugula and a Mike’s Hot Honey drizzle on a griddled English muffin.

LTO Wins: First Watch

by Flavor & The Menu | Dec 5, 2021

Shane Schaibly uses LTOs to lean in on what is truly unique to the First Watch brand

This Salsa Verde Hummus combines the plant-centric power of hummus with the always popular flavors of Mexican fare. Garbanzo beans and black beans, seasoned with Mexican spices, are blended with tahini, garlic, lemon juice and olive oil. A swirl of salsa verde completes the dip.

Dipping into Flavor

by Mike Kostyo | Dec 1, 2021

Trend-forward dips and spreads are menu powerhouses

Cava’s bowl options include flavorful elements like the chain’s SuperGreens and basmati rice, jalapeño-infused feta mousse, hummus, harissa-honey chicken, fire-roasted corn, avocado, pickled onions, cucumber and feta and a hot harissa vinaigrette.

Bowl’ed Moves

by Mike Kostyo | Nov 18, 2021

Creative bowl builds expand options for today’s discerning consumer

Bowled Over

by Flavor & The Menu | Nov 18, 2021

Sauces, toppings and seasonings are key to signature bowl builds

Publisher's Page

by Cathy Nash Holley | Nov 1, 2021

Welcome to the November/December 2021 issue from Cathy Holley

Elevating Flavor

by Rob Corliss | Nov 1, 2021

Quickfire tactics to home in on three quick-serve classics

7 Wins With Blueberries

by Flavor & The Menu | Nov 1, 2021

Leverage blueberries' signature qualities for unexpected applications