Flavor Trends, Strategies and Solutions for Menu Development




By Liz Barrett Foster

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Oliver Plust

Modern consumers regularly seek out bold flavors, interesting spices and diverse textures in their dining choices. “Our goal with the Thai Shrimp Bowl was to bring the experience of going to a traditional Thai restaurant by mimicking the flavor of the classic green papaya salad,” says Oliver Plust, Corporate Executive Chef at Los Angeles-based One Table Restaurant Brands, parent company of chef-led fast casual Tender Greens.

Tender Greens invites guests to choose between grilled sustainably farmed shrimp or grilled medium-rare steak to top its Thai bowl, which includes coconut sushi rice, green papaya, cabbage, tomatoes, carrots, cucumbers, Thai basil, cilantro, Fresno peppers and a Thai lime vinaigrette created from a recipe Plust discovered while working in Hong Kong. The grilled shrimp is currently outselling the steak by a wide margin, according to Plust.


About The Author

Liz Barrett Foster

Liz Barrett Foster is a corporate content writer, editor and B2B trade writer focused on food, restaurants and marketing. [email protected]