Trends and patterns having an impact on food and beverage preferences
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
Hot dogs and sausages carry a winning combination of familiarity and street cred
This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone
Pei Wei offers Spicy General Tso’s Chicken: spiced with Sriracha, chile pods, chile paste and red chile flakes, served with carrots, red peppers and scallion
With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.
Indian food is catching fire this year. Approachability is everything. With diners game for the next flavor frontier, Indian mash-ups are poised to offer a differentiating thrill.
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.
In today’s foodservice landscape, unique flavor-building is key to menu differentiation and brand loyalty. Spicy yogurt helps tell a compelling flavor story that draws guests in with the guarantee of a creamy mouthfeel and the promise of adventure.
Today's tacos take inspiration from all cuisines including Latin, Southeast Asian, Indian, Mediterranean. There's a huge opportunity in global taco mash-ups with a casual, social vibe.
Falafel is a plant-based superstar, with craveable texture, customizable flavor and endless versatility. It’s cheap and delicious, and chefs can create signature versions to keep customers interested and satisfied.
Try these add-ins to keep this condiment on the cutting edge.
Ideas and inspiration for how to use yogurt creatively in your menus.
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
This paella with shirred eggs is an example of how dinner dishes are showing up at breakfast and egg dishes are growing dramatically on dinner menus.
This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.