Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 5, 2020

 

Jim Cannon photo

Jim Cannon

Color, composition, flavor and function make this Beets + Avocado Bowl a winner, found at Urban Plates, a fast casual that specializes in wholesome scratch cooking. Trend-forward concepts like Urban Plates are leveraging the bowl platform’s natural leaning toward feel-good builds, then taking that further by layering in functionality. With that approach, they’re satisfying consumers who are following lifestyle diets or are simply seeking options that can help power them through their days.

The Beets + Avocado Bowl is vegan and gluten-free. The menu also touts its protein, fiber and antioxidants. It provides a colorful array of marinated red beets, avocado, pickled red onions, walnuts, organic quinoa, hemp seeds and a housemade miso-lemongrass dressing. “It’s dynamic with notes of sweet, savory and tangy,” says Jim Cannon, VP of Culinary. “It’s a dish our guests feel great about eating for its nutritional value. It also wholly satisfies hunger, provides long-lasting energy and is simply delicious.”

 

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