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

Demographic Trends | Menu Matters

1.Flavor Demographics: Across the Board

by Maeve Webster | Nov 12, 2019

Appeal to multiple generations through familiar formats with changeable features

Demographic Trends | Dessert

2.The Sweet Spot for Younger Generations

by Flavor & The Menu | Oct 8, 2019

Three ways to capture their attention

MENU MATTERS

Concept Trends | Menu Matters | Strategy | Technique & Technology

1.Deep Dive: Virtual Reality

by Katie Ayoub | Apr 14, 2021

Optimizing the pathway to a thriving marketplace

Beverage | Coffee & Tea | Menu Matters | Partner Content

2.Coffee All Day, All Night

by Flavor & The Menu | Mar 8, 2021

How can a coffee program make all the difference to today’s operator?

DAYPART TRENDS

Daypart Trends | Global | Ingredients

1.Flavor Makeover: Miso

by Rob Corliss | Nov 12, 2020

Miso is poised to deliver its unique, savory earthiness to brunch

Daypart Trends | Takeaway

2.Give Me Something to Hold Onto

by Flavor & The Menu | Sep 30, 2020

With takeout and delivery in full focus, handhelds offer a practical, proven format for portability

CONCEPT TRENDS

Concept Trends | Menu Matters | Strategy | Technique & Technology

1.Deep Dive: Virtual Reality

by Katie Ayoub | Apr 14, 2021

Optimizing the pathway to a thriving marketplace

Concept Trends | Meatless

2.Plant-forward Propels Menu Innovation

by Maeve Webster | Jul 2, 2019

Five categories emerge as proving grounds for success

COMMODITY BOARDS

Commodity Boards

1.Take It Away

by Eliza Amari | Apr 4, 2021

Trend-forward inspirations for the to-go landscape

Commodity Boards | Digital-exclusive content

2.Commodity Boards: Craveable Indulgence

by Eliza Amari | Oct 25, 2020

Commodity boards serve up trend-forward indulgence

TECHNIQUE & TECHNOLOGY

Concept Trends | Menu Matters | Strategy | Technique & Technology

1.Deep Dive: Virtual Reality

by Katie Ayoub | Apr 14, 2021

Optimizing the pathway to a thriving marketplace

Menu Matters | Strategy | Technique & Technology

2.Deep Dive: SKU-ed Perspectives

by Katie Ayoub | Nov 9, 2020

Optimizing and tightening menus while keeping the innovation pipeline flowing

RECIPES

California Queso Patacones

Created by Chef Mary Grace Viado Sponsor: California Milk Advisory Board

Thrice-Baked Cheesy Idaho® Potatoes

Created by Chef Mary Grace Viado Sponsor: Idaho Potato Commission

Tyson Foodservice: Chorizo Birria Stacked Tacos

Created by Chef Mary Grace Viado
Sponsor: Tyson Foodservice

GALLERY

English Muffins

Love & Salt, Manhattan Beach, Calif.

Photo: Andrea Bricco

English muffins are the artisan darling of the bread world. Love & Salt’s housemade muffins come with a cube of rosemary-sea salt cultured butter.

FROM OUR FRIENDS

No excerpt

Roasted Vegetable Stuffed Poblano video

Developing a host of trend-forward menu items while maximizing one new SKU

Six Ways to Punch Up Flavor

This Turkey Banh Mi delivers the big flavors of the incredibly popular Vietnamese-style sandwich with the wholesomeness and approachability of turkey.

Turkey carries global flavors while keeping things familiar in modern sandwiches

World View

This Southern Fried Chicken Sandwich with Honey Butter is a fierce contender for today’s chicken sandwich showdown. It’s a craveable classic with a perfectly modern twist thanks to a drizzle of honey butter and the lightly sweet King’s Hawaiian Original Little Island Bun.

Say “Aloha” to craveable fried chicken sandwiches

Carry the Trend: Fried Chicken

LATEST TAKEAWAY

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INSTAGRAM

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Mary Grace Viado is particularly deft at filtering

Mary Grace Viado is particularly deft at filtering today’s flavor trends so they resonate with her dining consumers at Village Tavern, a neighborhood restaurant concept based in Winston-Salem, N.C. Two of her recipes showcase the balance between broad appeal, bold flavor and global “newness.” Viado’s Tyson Foodservice Chorizo Birria Stacked Tacos takes the classic Mexican stew in a new flavor direction and her California Queso Patacones turn this Latin snack into a versatile handheld. Her third recipe, the Thrice-Baked Cheesy Idaho® Potatoes, reinforces the value of reinvention.

Working with commodity boards, writer Eliza Amari

Working with commodity boards, writer Eliza Amari highlights nine solution-oriented menu ideas, each ready for takeout and delivery, and primed with on-trend flavor. Story link in bio.

Justin Fields is the Corporate Executive Chef of B

Justin Fields is the Corporate Executive Chef of Bonefish Grill + BBI International, an American seafood restaurant chain in the Bloomin’ Brands family. When asked to develop recipes for Kitchen Collaborative, he drew inspiration from the star ingredients, positioning them in creative pairings and formats that are both surprising and inviting. His Smoky Mezcal Watermelon Mojito successfully hitches light with dark. Fields’ Chiles Rellenos Stuffed with California Queso Fresco and Elote sees a winning combination of two craveable Mexican favorites, and his Wildflower Honey-Turmeric Greek Yogurt Dip easily transforms three ingredients into a nutrient-rich and versatile menu item.

Tracey MacRae is the campus executive chef of Hous

Tracey MacRae is the campus executive chef of Housing and Food Services for the University of Washington in Seattle. When asked to share an inspiring flavor trifecta, she reached back 20 years, calling on three ingredients that she first put together when testing recipes at The Kingfish Café, Seattle’s once iconic, but now shuttered soul food restaurant.

“Htipiti literally means ‘beaten’ or ‘whip

“Htipiti literally means ‘beaten’ or ‘whipped’ in Greek. It is great as a dip with pita bread or crunchy vegetables, but is equally delicious in the role of a condiment,” says Michael Costa, concept chef at Zaytinya, a Mediterranean restaurant in Washington, D.C.

Opportunities for innovating this Mexican menu sta

Opportunities for innovating this Mexican menu stalwart are rooted in new cross-cultural flavor introductions and creative applications—all executed without losing sight of the flavor fundamentals inherent in this griddled classic. Story link in bio.

Sandwiches and burgers come to life through layers

Sandwiches and burgers come to life through layers of unexpected flavors and textures. The boom in fried chicken sandwiches has no doubt helped elevate the value of enhanced textural attributes in any sandwich build, and today, chefs are using additions of creative crispy ingredients as an added layer of flavor.

Brad Kent knows his way around dough. As co-founde

Brad Kent knows his way around dough. As co-founder and Chief Culinary Officer of Blaze Pizza, he has spent years perfecting classic, high-rise and keto-friendly pizza dough. He also has been tinkering with bagel dough because he’s developing a new pizza-by-the-slice and bagel shop slated to open later this year.

So it’s no surprise that Kent provided two recipes featuring well-crafted dough wrapped around his star ingredients. His Boursin® Bagel Bites are filled with savory, rich flavor and ideal for breakfast on the run. And his Idaho® Potato Bialys with Tomato Chutney spin this New York classic into an unexpected, but decidedly appealing handheld.

Jeffrey Quasha is the corporate executive R&D chef

Jeffrey Quasha is the corporate executive R&D chef at Morrison Healthcare, a division of Compass Group. He and his culinary team challenge the traditional hospital cafeteria model, having morphed the classic grill/deli/pizza formula into a food-hall type experience through clever, dynamic pop-up concepts. Implemented across 750-plus hospitals, each location runs a rotation of three to five trend-forward themes weekly or monthly, choosing from a current total of 42 pop-up concepts. Examples include the veg-centric Beet Root and the sustainable seafood-themed Tackle Box.

As a culinary nutritionist and menu/concept/flavor

As a culinary nutritionist and menu/concept/flavor consultant, Pam Smith, founder of Shaping America’s Plate, is often tasked with targeting wellness while keeping the crave factor dialed up. Her Toasted Orzo, Baby Spinach, Sweet Corn and Best Berries Salad with Citrus-Seared Salmon delivers flavor and promises immunity-boosting goodness. She offers a play on the classic prosciutto and melon with the Crispy Prosciutto Watermelon Poppers, and her Spiced Pulled Chicken on a Southwest Stacked Salad with Tomatillo Salsa Verde is a visual stunner.

Chef Quinn Adkins applies a laser focus on flavor

Chef Quinn Adkins applies a laser focus on flavor in everything he develops, clearly evident in the three recipes he developed for Kitchen Collaborative: a nutrient-rich Honey-infused “Super Muesli,” an elegant Herb-roasted Aussie Leg of Lamb with Hazelnut Demi-glace, and a savory, flavorful Spinach and Kale Salad with Baked Bean “Caviar.” Story link in bio.

Kirsten and Mandy Dixon, the mother-daughter culin

Kirsten and Mandy Dixon, the mother-daughter culinary team running Within the Wild Alaska Adventure Lodges, demonstrate fresh seaweed’s incredible versatility through a variety of applications ranging from fritters to popcorn to pickles. "The seaweed introduces a salty, savory flavor,” says Dixon. Story link in bio.

"It's sparkling water with intent! Use hard seltze

"It's sparkling water with intent! Use hard seltzer as a pairing, branding or ingredient inclusion. Treat it much like you would sparkling water or champagne. Use the light body and carbonation of hard seltzer to cut through rich and decadent dishes, as well as offer a complimentary flavor pairing. If incorporating into recipes, use it in cold applications to maintain the delicate flavors of the products," says Chef Adam Moore, President of Flashpoint Innovation, a food and beverage innovation network located in Chicago.

"With more big/reputable brands stepping into this

"With more big/reputable brands stepping into this area, we could see consumers trying more plant-based dairy options. Coffee-based beverages and cocktails are the low-hanging fruit here, but there are many more options for innovation with plant-based dairy," says Chef Tony Pereyra of The Spirits In Motion, a Los Angeles-based beverage consultancy. (@thespiritsinmotion)

“We were already seeing a demand for functional

“We were already seeing a demand for functional ingredients before 2020,” says Mike Kostyo, trendologist with Datassential. “In fact, functional foods define what we call the Healthy 3.0 era of health and wellness, but last year upended that. Now, it’s all about immunity.”

Sandwiches are the ultimate takeout item, so think

Sandwiches are the ultimate takeout item, so thinking through the away-from-restaurant experience is crucial for success. Layers Sandwich Co., a food truck in Seattle, showcases sandwiches built for on-the-go occasions, while boasting serious culinary pedigree.

“We’re taking all of our fine-dining experience and putting it between two pieces of bread,” says chef Avery Hardin. “We’re offering our customers an upscale experience for an approachable price.”

This Southern staple makes a strong case as the ne

This Southern staple makes a strong case as the new American cheese. Chefs have been showcasing the versatility of this comfort classic for a number of years now, but mostly framing it in a Southern context. Now, they’re taking pimento cheese out of its regional bounds.

"Thai tea’s color is optimistic and cheerful, an

"Thai tea’s color is optimistic and cheerful, and my guess is this will be a big theme for this year, so any product that features Thai tea will inevitably be influenced by that gorgeous orange color,” says Maeve Webster, president of Menu Matters foodservice consultancy.

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