Flavor Trends, Strategies and Solutions for Menu Development

Beverage

Menu Trends > Beverage

12.Next-Level Non-Alcoholic Beverages

With the growing interest in soda alternatives plus innovation in the cocktail space, creative non-alcoholic offerings are vying for menu space. Fast casuals are leading the way with fresh-pressed juices; hand-crafted sodas; flavor-forward lemonades and iced teas; iced coffees and more.

RECIPES

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.
Hand-made Idaho® Potato dough is formed, boiled and browned with a savory wild mushroom melange.

FROM OUR FRIENDS

Prepared in house at Halifax in Hoboken, N.J., this seacuterie platter comes with maple- smoked wild salmon, smoked rainbow trout, smoked mussels, smoked pollock rillettes and marinated seafood salad.
Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes in this video, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.
This pillowy soft charred Indian flatbread stars Greek yogurt
Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread
Trending tastes created by Kathy Casey: Chia Oats with coconut milk, honey and blueberries, served at Dish D’Lish® in Seattle; and a Japanese whiskey cocktail with spiced ginger syrup, Aperol, yuzu and fresh lemon.
Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.
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.

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