Flavor Trends, Strategies and Solutions for Menu Development


Menu Trends > Protein

2.Lent's Momentum

What better springboard for seafood innovation than Lent? Seafood consumption up, and there’s a general uptick in excitement around seafood. The pathway to success follows two strategies that walk hand-in-hand today: flavor and sustainability.

3.Going Upstream

At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.

7.Hooked on Fried

Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.

9.'Cue Up Flavor

Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.

10.Championing Chicken

Chicken moves into stardom when chefs show it some love, developing recipes that are delicious and trend-forward. Here are three dishes that stand out—each bringing a different approach to a very familiar protein.

12.Omelette, Oh My!

Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”



Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
Blueberries offer a meaningful connection for healthy diners
Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada


Latest Takeaway









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Flavor & The Menu

Finally, vegan fare is discovering the “wicked” side of menu development. Vegan fare now includes indulgences like… t.co/kXwXQLiYNA

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Flavor & The Menu

From croissants that are hollowed out and filled from the top with savory sandwich ingredients to pastries that beg… t.co/e260IrUnUN

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Flavor & The Menu

Thanks to serious creativity, the everyday egg is moving into a high-impact category and is one of our top 10 flavo… t.co/3qh4FzFdlF