Flavor Trends, Strategies and Solutions for Menu Development




By Lisa Shames
June 3, 2022

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


Nico Nieto

Custom-built bowls based on an Eastern Med flavor profile may be stock-in-trade for fast casual Rōti, but curated bowl builds hold their own on its menu, inviting guests to explore a tantalizing array of taste and texture combinations that they may not have considered on their own. Among these is the Flip the Bird, which features char-grilled chicken on a bed of saffron rice topped with black lentils, a curried carrot salad and signature rainbow slaw.

“Typically, if customers aren’t choosing a build-your-own adventure, they will order Flip the Bird, as it is a great introduction to the endless combinations we offer,” says Nico Nieto, VP Marketing & Brand. “Our blend of herbs and spices on the chicken anchor the dish, while the carrot salad with golden raisins and rainbow slaw with Brussels sprouts together bring out bold and vibrant flavors and textures,” he says.

But arguably it’s two Rōti signature sauces, green s’chug and amba, that take this bowl to the next level. “Using our green s’chug elevates and completes the dish,” says Nieto of the jalapeño-based recipe, while crediting the creamy amba sauce for offsetting the s’chug’s heat. Indeed, this double saucing approach to building flavor is clearly fundamental to Rōti’s success.


About The Author

Lisa Shames

Lisa Shames has combined her lifelong passions for food, restaurants and travel into a 20-plus year career of writing about the equally passionate people who make it all happen. [email protected]