Flavor Trends, Strategies and Solutions for Menu Development

Menu Trends

Eyeing the Future

As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year

Flavor Makers

Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways

Pasta’s Next Move

Five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.

BEVERAGE

INGREDIENTS

PROTEIN

PRODUCE

2.Planting 12 Ideas

The veg-centric movement built the road that led to a world of stunning innovation in vegetable cookery. Here are 12 ways into the trend, all serving up creativity and craveability with every delicious forkful.

GLOBAL

DESSERT

RECIPES

Bacon, Maine Lobster and Tomato Sliders
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.

GALLERY

FROM OUR FRIENDS

Bowl builds are a powerhouse on menus today, and play well in a number of dayparts. Here are three ways to bean up your bowls, using plant-based ingredients to carry big flavors, satisfy hunger and provide nutrient-rich foods.
Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.
Vibrant color dinnerware options from Libbey® help your one-of-a-kind plating ideas take flight, creating new looks to complement your venue’s unique character. Serve up an experience that is funky, eclectic or adventurous – and always memorable.
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.

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