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

MENU MATTERS

DAYPART TRENDS

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.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

Bacon, Maine Lobster and Tomato Sliders
These Maine Lobster sliders combine mayonnaise with more unexpected spices and garnishes like bacon, fennel and Sriracha.
A hearty hash made with cubed Idaho® Potatoes, braised short ribs and eggs. A delicious dish that will really stick to your customers’ ribs.
Pig out on these golden fried Idaho® Potatoes topped with mouthwatering carnitas, chorizo and bacon. Makes for a delicious starter dish or sharable plate.

GALLERY

FROM OUR FRIENDS

CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.
How Haliburton creates create classic-technique reduction sauces ready to use.
A select group of chefs with ethnic expertise discuss BBQ

LATEST TAKEAWAY

Latest Takeaway

 

 

 

 

LATEST TWEETS

 

 

 

 

LATEST TWEETS

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

FF: You Say "Potato" - t.co/ogR0E2TTX8

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

FF: Plant-based Purees - t.co/8iWOU2YnZE

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

FF: 10 Veg-Forward Upgrades - t.co/L2LtptpPAf