Flavor Trends, Strategies and Solutions for Menu Development

Putting the OMG in LTOs: Modern Restaurant Concepts Spring-seasonality and grassfed Australian beef puts the OMG in this LTO


In this series, we’re celebrating chefs and restaurants who are bringing innovation back to the menu with special items and LTOs to lure in patrons new and existing. Upping the game with sustainably sourced proteins like Australian grassfed beef adds instant appeal and differentiation.

Here, Modern Market Chef Nate Weir cooks up a spring-season special that hits its stride with Aussie grassfed beef.

Curious? Learn More.


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