Flavor Trends, Strategies and Solutions for Menu Development


Menu Trends > Protein

8.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.

9.Flavor ROI: 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.

12.Hooked on Fried

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

14.'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.

15.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.

17.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.”


This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
Aussie Grass-fed Beef Banh Mi, with finely sliced Australian grass-fed steak, along with Brie for richness.
This Black Soybean Taco Burger is made with a combination of textured vegetable protein (TVP) and black soy beans.


How Custom Culinary® turns trends into reality with exciting new dishes that meet your operational needs, delight your customers and exceed your expectations.
Four opportunities for the sweet side of the menu
Surprising textural finishes offer big impact
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable


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From Texas Pete Hot Sauce at The Flavor Experience 2018. Octopus marinated in Texas Pete hot sauce and green tea fo… t.co/zsLP1e8Y6k

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With shrinking food margins and increasing labor issues, finding ways to cross-utilize premium cuts of protein is i… t.co/4dPArxMfpC

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Boost your nonalc beverages by using emerging flavors that connect with broader trends. Add pops of color, functio… t.co/YaJKrHN52S