Flavor Trends, Strategies and Solutions for Menu Development

Commodity Boards

Strategy > 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.

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

Dinner theatre — by way of Dubai — is pure extravagance, and has a definite place in modern foodservice
Cauliflower rice serves up a world of menu possibilities.
Make salads signature with one of America's favorite fruits
A classic plant-forward dish from the Levant is paired with pasta for modern comfort.

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What is the next opportunity stemming from the exploration and adaptation of Eastern Med cuisine? Exploring deeper… t.co/wSTCV0vwZm

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Familiarity and adoption in the retail space has helped propel cauliflower rice into the limelight. Chefs can take… t.co/ANyCFDSU5o

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