Flavor Trends, Strategies and Solutions for Menu Development

September-October 2020

Magazine > September-October 2020

March-April 2020 Flavor cover

Delivering hospitality through unique F&B tactics, Tahini takes over, Cheese makes the menu, Breakfast wins the day, and more stories and inspiration aimed at chefs and menu builders.

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Stories in this Issue

Going Old School

Lazy Dog Restaurants looks to the past as it continues to expand its takeout options

Worldly Ways

Employing a modern approach with global flavors for plant-forward menu development

Flavor Find: Pass the Paneer

Urban Village in Lone Tree, Colorado serves Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer

Deep Dive: Carried Away

Turning off-premise food & beverage challenges into opportunities

Publisher's Page

Welcome to the September-October 2020 issue from Cathy Holley