Flavor Trends, Strategies and Solutions for Menu Development

Best of FlavorTop 10 Trends

Strategy

STRATEGY | MENU MATTERS

Cheese Makes The Menu

BY ROBIN SCHEMPP | SEPT 1, 2016

It’s comforting, craveable and central to our cuisine. Can cheese get even better?

STRATEGY | CONCEPT TRENDS

The Flavors of Fast Casual

BY KATIE AYOUB | AUG. 1, 2016

What’s making the fast-casual segment pull ahead? Innovation.

STRATEGY | DEMOGRAPHIC TRENDS

Forever Young

BY KATIE AYOUB | AUG. 14, 2016

Key into the flavor preferences of the hugely influential younger generations.

DEMOGRAPHIC TRENDS

1.The Next Generation

What does Gen Z represent for restaurant brands, and how are operators strategizing? We took a snapshot to help better understand these younger dining consumers, coloring in the profile of Gen Z while also outlining a few concepts’ savvy approach in making them loyal customers.

MENU MATTERS

1.The Next Generation

What does Gen Z represent for restaurant brands, and how are operators strategizing? We took a snapshot to help better understand these younger dining consumers, coloring in the profile of Gen Z while also outlining a few concepts’ savvy approach in making them loyal customers.

DAYPART TRENDS

2.Breakfast Breakouts

There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.

CONCEPT TRENDS

1.Eyeing The Future

The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.

COMMODITY BOARDS

1.Breakfast Breakouts

There are really no limits to flavor play in the breakfast space. We bring you inspiration. Salmon tacos. Avocado chicharrones. Adjarian Khachapuri - a flatbread from Georgia. A Roasted Pear, Spinach and Gorgonzola Omelette. And much much more.

2.Flavor Makers

Chefs know that the secret is in the sauce. Or the dip. Or the spread. It’s those condiments that carry big flavor, impacting all of the senses in significant—and hopefully memorable—ways. Creativity is key, offering big flavor in unexpected, but enticing combinations.

TECHNIQUE & TECHNOLOGY

RECIPES

This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors.
Aussie Grass-fed Beef Banh Mi, with finely sliced Australian grass-fed steak, along with Brie for richness.
This Black Soybean Taco Burger is made with a combination of textured vegetable protein (TVP) and black soy beans.

GALLERY

FROM OUR FRIENDS

How Custom Culinary® turns trends into reality with exciting new dishes that meet your operational needs, delight your customers and exceed your expectations.
Four opportunities for the sweet side of the menu
Surprising textural finishes offer big impact
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable

LATEST TAKEAWAY

Latest Takeaway

 

 

 

 

LATEST TWEETS

 

 

 

 

LATEST TWEETS

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

From Texas Pete Hot Sauce at The Flavor Experience 2018. Octopus marinated in Texas Pete hot sauce and green tea fo… t.co/zsLP1e8Y6k

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

With shrinking food margins and increasing labor issues, finding ways to cross-utilize premium cuts of protein is i… t.co/4dPArxMfpC

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

Boost your nonalc beverages by using emerging flavors that connect with broader trends. Add pops of color, functio… t.co/YaJKrHN52S