Five categories emerge as proving grounds for success
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.
Flavor-rich döner and shawarma are ripe for mainstream menu development. Their built-in craveability, coupled with an ease of translation into creative interpretations, make them a good bet for successful menu development.
This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.
Suscipit praesent comis oppeto autem augue eum luptatum cui abico letatio iriure. Iriure adipiscing suscipere abico qui praesent rusticus.
In May, a lucky group of six Flavor & The Menu readers—all winners of Barilla’s culinary tour sweepstakes—packed th… t.co/9D53j5VgnJ
Demand for protein remains high. What has shifted into high gear is consumers’ desire to feel a deeper connection t… t.co/tHuiVJajJ6