Flavor Trends, Strategies and Solutions for Menu Development

Select Page

 

 

 

By Mike Kostyo

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

 

Florian Pfahler

The Marisol was an LTO that scored big for Hannah’s Bretzel, earning a spot on the permanent menu of this sandwich shop known for its fresh-baked “bretzel” baguettes. As part of the brand’s guest chef series, Jason Hammel, Executive Chef/Owner of the award-winning Lula Café, developed The Marisol, a chicken sandwich that packs plenty of fresh flavor and texture play into each bite. Part of the concept’s Über Sandwich line, the handheld starts with the signature salty, organic baguette, followed by free-range roasted chicken, which interplays with butter lettuce, cheese, sliced avocado and fresh dill. While the baguette alone delivers a satisfying crunch, the sliced apples and chopped macadamia nuts double down on textural contrast. An herby finish with housemade green goddess dressing is the fi nal element. It’s an ideal representation of Hannah’s Über defnition: tasty, organic, whole grain, clean label, healthy and nutritious. “Since joining the menu, The Marisol has remained one of the most popular sandwiches among customers due to its fresh, organic ingredients for Chicagoans on the go,” says Florian Pfahler, Founder/CEO.

 

ABOUT THE AUTHOR

mmMike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].

ISSUE

Flavor & The Menu Best of Flavor 2023

STORY TAGS

Best of Flavor
Best of Flavor 2023


About The Author

Mike Kostyo

Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].