Menu Trends
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
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
Five emerging opportunities that help position pasta as trend-forward, while never losing its inherent charm and likability.
BEVERAGE
Beverage | Cocktails | Coffee & Tea | Non-alcoholic | Trend Solutions
1.15 Fresh Takes on Fall Flavors
With fall in full swing, dining consumers look to warmer flavor tones in their coffee drinks, smoothies, cocktails and more. Here are 15 flavor combinations that just might give pumpkin a run for its money
Beverage | Cocktails | Coffee & Tea | Front Page
2.All The Buzz
Together, coffee and tea carry a lot of good menu juju. The cocktail world is plugging in, rewiring some of that buzz into boozy beverage development.
INGREDIENTS
Chef's Notes | Front Page | Ingredients
1.Flavor Trifecta: Timothy Griffin
Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Chef's Notes | Front Page | Ingredients
2.Flavor Playlist: Jonathan Rohland
Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.
PROTEIN
Seafood | Seafood and the Menu
1.Here’s to Your Health: Eight Facts to Boost a Seafood Sale
Seafood nutrition facts curated by the Seafood Nutrition Partnership servers can use to seal the seafood sale.
10 Flavor Upgrades | Beef | Front Page | Pork | Protein
2.10 Flavor Builders: Meaty Matters
Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.
PRODUCE
Front Page | Partner Content | Produce
1.Bowls, Glorious Bowls
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.
Front Page | 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 | Global | Trend Solutions
1.The Beauty of Buñuelos
Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.
Front Page | Global
2.Ramen Phenomenon
Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.
DESSERT
Dessert | Global | Trend Solutions
1.The Beauty of Buñuelos
Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.
Dessert | Front Page
2.Signature Flavor: Sundae Shift
Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.
RECIPES
GALLERY
English Muffins
Love & Salt, Manhattan Beach, Calif.
Photo: Andrea Bricco
English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.
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