Flavor Trends, Strategies and Solutions for Menu Development

Global

Menu Trends > Global

16.Flavor Watch: Play That Toum

Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus

17.Signature Flavor: Shawarma Show

Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity

18.Flavor Find: World Bites

There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.

19.On-trend: Tacos 3.0

With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.

RECIPES

Applying a deft touch in a bid for modern menu innovation

FROM OUR FRIENDS

Spring-seasonality and grassfed Australian beef puts the OMG in this LTO
Short Rib Ropa Vieja with roasted red pepper sauce
With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop
From the miso aïoli underneath to the sweet chile-honey glaze atop these deep-fried meatball skewers, sauces are the flavor drivers on modern menus.
Signature sauces move menus

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