Flavor Trends, Strategies and Solutions for Menu Development

Publisher’s Page March-April 2019 Welcome to the March-April 2019 issue from Cathy Holley

If you want someone to remember something, make that person feel something in the moment.”

This was a statement made recently in a forum at my kids’ school regarding teaching styles, but it has solid application in the foodservice world, and in menu development in particular. It’s all about building a memorable moment with your consumer, be it a student or a dining guest.

While objectives for menu-development initiatives vary, the ultimate goal of any project should be to create a connection with your customers, a moment that will serve as a reminder of a positive experience. It’s that connection that will bring them back for repeat visits, and have them become an ambassador for your brand, ultimately reinforcing R.O.I. on your initiatives.

Throughout this issue, we present many trend-forward menu items that offer an opportunity to create a memorable connection that outlives the moment, from Saffron Indian Bistro’s creative Masala Omelette and Willa Jean’s marvelously melty Artichoke Dip to standout sandwiches like the Bulgogi Marinated Cheesesteak in “Sandwiching the Globe”.

And new this year, chef Rob Corliss gives us 20 easy builds to make both a showstopper pizza and an impressive non-alc beverage, tapping into on-trend ingredients and builds.

And can we talk about hummus? It’s thrilling consumers and menu developers across the country, transforming the humble stalwart into stunning, memorable fare. In both Gerry Ludwig’s “Flavor Expedition” and Carly Fisher’s “Eastern Med Moves In”, hummus is one of the core menu items leading the wave of Eastern Med.

Maintaining that all-important connection proves to be a hurdle for delivery, a topic which Katie Ayoub dives into in her article on the subject. She explores how operators are trying to hold onto this crucial component of foodservice through the growth of the delivery model.

In all, creating an impactful moment for customers to remember is the most important, yet most challenging, aspect of your work. It’s also what makes culinary development such a dynamic and rewarding part of foodservice.


Cathy Nash Holley
cathy@getflavor.com | @GetFlavor


From the Mar/Apr 2019 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.


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About The Author


Cathy Nash Holley has been Publisher and Editor-in-Chief of Flavor & The Menu since the magazine began over 20 years ago. With its annual Top 10 Trends issue, Flavor & The Menu is a valuable resource for the foodservice industry, serving as a source of flavor and menu trends, strategies and innovation. In addition to overseeing the media brand, Cathy also serves as President of The Flavor Experience, an annual foodservice conference held each August, and is past-president of the International Foodservice Editorial Council. A native of the west coast, she resides in Maine with her husband and is mom to twin college students.