Flavor Trends, Strategies and Solutions for Menu Development

Menu Matters

Strategy > Menu Matters

7.The Next Generation

What does Gen Z represent for restaurant brands, and how are operators strategizing? We took a snapshot to help better understand these younger dining consumers, coloring in the profile of Gen Z while also outlining a few concepts’ savvy approach in making them loyal customers.

10.The Main Event

How is innovation in other parts of the menu affecting modern entrée development? How are shifting consumer demands impacting the evolution of what an entrée looks like?

11.Why Lent Matters

For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.

RECIPES

Telling bold flavor stories gives menus a sharper competitive edge
Dave Woolley developed this fun taco spread featuring mole-inspired Bush’s Fiesta Beans layered with chiles and chocolate, smoky shredded chicken, pico de gallo, pickled jicama, sour cream and “street corn” guacamole.
Courtesy of Chef Dave Woolley Sponsor: Bush’s Best
Chef Dave Woolley’s creative plant-based tacos feature roasted cauliflower, avocado mash, honey-pickled onions, honey combtija (broken honeycomb mixed with cotija cheese) and cilantro.
Created by Chef Dave Woolley
Sponsor: National Honey Board

GALLERY

FROM OUR FRIENDS

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

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