Flavor Trends, Strategies and Solutions for Menu Development

By Charlie Baggs
February 12, 2023

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Asian influence at breakfast is a natural extension from its popularity at other mealtimes. And breakfast menus overall have been leaning toward the savory side of flavor. With Asian breakfast gaining momentum, restaurants that typically only serve lunch and dinner can look at expanding into the breakfast/brunch sector.

Recipe development within this trend calls for minimal additional ingredients or operational challenges in order to create savory, bold breakfast offerings with a global twist. Consider these operational advantages in a number of trending Asian breakfast dishes:

  1. Eggs, rice and thinly sliced vegetables offer a quick pick-up-time in menu items like:
    • Breakfast Pho
    • Breakfast Fried Rice Bowl
    • Walking Omelette with Stir-Fried Vegetables
  2. Sauces provide an easy pathway to menu differentiation. For operations that can handle the complexity of sourcing authentic global ingredients, the opportunities are boundless. Sauces, which can be batched ahead of time at large volumes, allow operators to easily create impactful and flavorful dishes.
  3. Look to classic American breakfast formats, then add creative Asian flavor touches. Examples include:
    • Spicy Korean Chicken & Scallion Waffles
    • Okonomiyaki Benedict
    • Fried Egg Sandwich with curry mayo



About The Author

Charlie Baggs

CHARLIE BAGGS is Executive Chef/Founder and creative fire behind Charlie Baggs Culinary Innovations in Chicago, leading a team of chefs, food scientists, nutritionists, brand specialists/marketers, food stylists and photographers to develop innovative foodservice solutions. For more than 20 years, he has consulted on product development, with a focus of integrating an innovative, quality approach that ensures every client meets their culinary business goals. Building strategy, managing finance, creating and implementing marketing plans, sales forecasting and planning, and designing technical and culinary programs are just a few of the skills he has honed while running his company. He deploys his skills with Culinary in Motion virtual tasting using his BASICS taste and flavor model to drive home craveability. Charlie has a B.S. in management and an A.O.S. in nutrition from Purdue University, as well as an A.O.S. in culinary from The Culinary Institute of America, where he is a newly inducted Fellow. He is also an Adjunct Professor at Illinois Institute of Technology.