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

2.Influencing Flavors

by Maeve Webster | Sep 10, 2019

Trends and patterns having an impact on food and beverage preferences

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

Kitchen Collaborative: Jeff Mann

Serving a muse that demands new bold flavor takes on traditional dishes

Idaho® Potato Braised Vegetable Shepherd’s Pie

Created by Chef Jeff Mann
Sponsor: Idaho Potato Commission

Smashed Ranchero Beans & Veggie Torta

Courtesy of Chef Jeff Mann Sponsor: Bush’s Best

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

Chef Scott Fogle of Treaty Oak puts a spin on traditional Texas BBQ with these 5 innovative dishes using a variety of King’s Hawaiian breads.

Using an iconic brand to elevate 6 dishes

King's Hawaiian at Treaty Oak

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

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In our Kitchen Collaborative project, Jennifer Etz

In our Kitchen Collaborative project, Jennifer Etzkin OBrien, Senior Manager of Culinary Development, Global US and Canada Food & Beverage, Marriott International, noted, “I love a hearty salad.” Tyson’s Pre-Cooked Pulled Chicken is the star of her Roasted Chicken Farro Salad, with the ultimate aim being to “hit all the marks for texture, flavor and appearance.”

Use of the prepared chicken is a smart strategy, she says, as it eliminates a laborious preparation step and allows greater focus on building flavor. Her choice of farro, rather than another ancient grain, to costar in the salad is another thoughtful touch.

“To me, farro is such an incredibly satisfying, delicious and hearty grain. It also has the most wonderful texture when served cold, which is a fantastic attribute for a salad.”

More via the link in our bio.

Photo by Carlos Garcia

When you’re a barbecue joint selling meat by the

When you’re a barbecue joint selling meat by the pound, expectations on the quality of that meat are high.

Matt Horn, Pitmaster and Owner of @hornbarbecue, delivers, offering up what he describes as West Coast barbecue: meat-smoking techniques of Central Texas infused with the foodways of the Black South.

“It isn’t easy, and it can’t be done on the grill or done fast. The brisket takes 14 to 16 hours, so it’s a commitment,” he says.

More from Chef and Pitmaster @matthornx via the link in our bio.

When it comes to dessert today, flavorful fun is t

When it comes to dessert today, flavorful fun is the key hook. Modern desserts have become destination drivers, tapping into consumer desires for experiential treats, new premium comforts, adult whimsy.

@saltandstraw delivers unexpected flavor combinations that both surprise and delight, like its Goat Cheese Marionberry Habanero ice cream.

Elevate the consumer experience with memorable desserts that set cravings high.

Read on by visiting the "Sweet Something To Go" Link in our bio!

Echo, an oceanfront bar and restaurant at the King

When Executive Chef Michael Mayer launched a new m

When it comes to dessert today, flavorful fun is t

Mexico City neighborhood rotisseries are at the he

Mexico City neighborhood rotisseries are at the heart of cherished childhood memories for Roberto Santibañez, Culinary Director and Co-Owner of Mi Vida Restaurante. Today, this chilango (a native of Mexico City) honors his past in his culinary present by menuing the Pollo Chilango, pairing simple rotisserie-style roasted chicken with thoughtful accompaniments to send guests on an evocative flavor journey.⠀
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@mividamexico #getflavor #menudevelopment #cheflife @pollochilango

JOIN US AT THE FLAVOR EXPERIENCE 2021⠀ ⠀ Septe

A premium take on a comfort-food staple, the shows

The Taco Kit from ATX Cocina stands out with a fla

As Pastry Chef of RPM Seafood, Andrea Coté serves

As Pastry Chef of RPM Seafood, Andrea Coté serves enticing desserts in guest-friendly formats. The Banana Cream Napoleon is the menu star—a best seller that separates shingles of crispy phyllo with banana filling and vanilla whipped cream. A warm caramel sauce that Coté describes as ”caramelized bananas Foster” is poured over the dessert tableside. Read on for details.

Link to story in our bio.

#dessert #getflavor #bestofflavor2021 #chefs #menudesign #flavor

“Our new Chimichurri Bowl has a little bit of ev

For his three Kitchen Collaborative recipes, Jerem

For his three Kitchen Collaborative recipes, Jeremey Lett, Corporate Executive Chef of Fleming’s Prime Steakhouse & Wine Bar, homed in on comfort while demonstrating a wide scope of field for inspiration. His Barilla Orecchiette with Sausage and Spinach is tossed in a lemon cream sauce and topped with toasted breadcrumbs, promising both familiar and out of the ordinary. He makes the homey grilled cheese into an elegant toasted sandwich with his Grilled Cheese with Boursin, Apples and Fig Jam, and with small, but impactful flavor moves, Lett’s Tyson Foodservice: Spanish Omelette with Aidells Chicken and Apple Sausage turns the tortilla into a signature brunch item.

Link in bio.

Toasted white chocolate is still very much in its

Toasted white chocolate is still very much in its infancy as a trend, which gives chefs time for experimentation and thought about how this flavor could work in their operations. It also offers menu developers the opportunity to be on the leading edge in creating unique options using a familiar ingredient.

Link in bio.

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.

Link in bio.

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.

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.

Link in bio.

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.

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