Flavor trends, strategies and solutions for menu development Flavor & The Menu is published in print six times a year, including an annual Top Ten Trends issue.
Flavor & The Menu provides flavor and menu trends, strategies and solutions for food & beverage menu developers. Getflavor.com
Paul Fabre is the SVP of culinary innovation for Subway, a heritage brand quick serve with 20,000 in the U.S. alone.
With that large of an operation, innovation is both challenging and paramount.
We sat down with Fabre to discuss Subway’s recent launches, which sees the brand take big swings, pushing into more meal occasions and responding to modern consumer demand.
Read on: https://www.getflavor.com/flavor-trailblazer-paul-fabre/?utm_source=Facebook
As Senior Vice President of Food & Beverage at Golden Corral, Darryl Mickler leads the brand's F&B direction, development and ex*****on. Indeed, the chef has a passion for creating and delivering exceptional dining experiences.
“I love the craft of cooking and bringing together flavors in both new and classic ways,” he says. In pursuit of this passion, Mickler produced a trio of starters that put a new spin on classic recipes.
Get the recipes: https://www.getflavor.com/kitchen-collaborative-darryl-mickler/?utm_source=Facebook
Here are a few recent Kitchen Collaborative recipes to explore for key ingredients and menu development!
➡️ Cheesy California-Style Banh Xeo
➡️ Soy-Mushroom Noodle Bowl
➡️ Latin-Roasted Pork Flatbreads
Get these recipes and more at getflavor.com/recipes 🍽️
Under Vishwatej Nath's direction, Cleveland’s Progressive Field is a playground of innovation.
As executive chef, Nath puts an elevated yet fun spin on classic fare like hot dogs and nachos, while also bringing in global dishes and flavors. Here's how he balances innovation with expectation: https://www.getflavor.com/flavor-trailblazer-vishu-nath/?utm_source=Facebook
Executive Chef Matt Voskuil enjoys all facets of a chef's life—even the less glamorous realities of running a kitchen or business. “Interacting with the front of house and making smart business decisions are all part of ensuring ongoing success," he says. "They’re all rewarding in their own right."
That said, Voskuil particularly relishes the culinary art of recipe ideation, and his talents in this area are in full display with these three recipes.
Read on: https://www.getflavor.com/kitchen-collaborative-matt-voskuil/?utm_source=facebook
Looking for coffee inspo? Look to these 3 regions 🌎
Gen Zers and other novelty-seeking consumers are craving more global flavors in their food, so why not their coffee, too? Intriguing toppings, infused syrups and other global ingredients open the door to fun concoctions in a familiar format.
Explore these three regions for fresh inspiration: https://www.getflavor.com/3-regions-brimming-with-coffee-inspiration/?utm_source=facebook
The ultimate delicatessen icon, the Reuben is unrivaled in its taste and textural complexity, all centered around mouthwatering stacks of beautifully crafted meat.
By applying unexpected flavoring systems, menu developers can pique the curiosity of Reuben aficionados and novices alike.
See how Jewish-African fusion restaurant, JewFro, twists up the classic reuben: https://www.getflavor.com/reuben/
For Christian Hallowell, the sweet spot in recipe development lies in finding depth of flavor—not flavor dominance. The corporate executive chef and senior director of R&D for Bloomin' Brands, Inc. deftly threads the needle in his creations for Kitchen Collaborative.
Across this trio of dishes, the taste experience strikes a careful balance between flavors that are assertive but never overpowering.
Get the recipes: https://www.getflavor.com/kitchen-collaborative-christian-hallowell-2024/?utm_source=Facebook
At Tur Kitchen, ruby chocolate isn’t the only eye-catching ingredient in the Pâte à Choux; craquelin made with beet root powder enhances the dish’s rosy glow while also imparting earthy flavor notes.
A finish of flowers and berries rounds out the presentation. 🍓
Get more tips on subverting guest expectations through surprise ingredients and unconventional twists: https://www.getflavor.com/the-dessert-disruptors/
Gravy imparts flavor and texture to any dish it graces and is a cost-efficient means to jazz up any number of dishes. Menus often default to tried-and-true varieties, but fresh renditions of three classics—white country gravy, brown and blonde gravy, and red-eye gravy—prove it's a flavor builder worth exploring.
Read on: https://www.getflavor.com/get-onboard-the-gravy-train/
The culinary range of cheese offers chefs the freedom to turn traditional recipes on their head through one-of-a-kind creations. With cheese, menu developers can use the same ingredient and come up with completely different dishes.
Take ricotta as an example. At Ophelia’s Pizza + Bar in Nashville, Tenn., the Cannoli Sundae turns the classic Italian dessert inside out; creamy ricotta ice cream is topped with amarena cherries, chocolate chips and pistachios, while a housemade pizzelle serves as an accent piece rather than a carrier for the ricotta.
Get more cheese innovation: https://www.getflavor.com/the-delicious-drama-of-cheese/?utm_source=Facebook
West African cuisine is characterized by a vibrant street-food culture, aromatic spice blends, spicy condiments and comfort-centric rice dishes, stews and soups. Its cuisine is complex and varied, with each country in the region boasting its own unique dishes and drinks.
We had 6 experts weigh in on the allure of this vast region: https://www.getflavor.com/trend-insights-west-african-cuisine/
Fries are an all-time fan favorite, but, like all classics, continued innovation is key to keeping the category fresh. Craveable companion dips provide an ideal platform for flavor building that will spark consumers' curiosity—whether they're dip purists who adhere to staple condiments or adventurous eaters ready to dip into something new.
Elevate your fry game 🍟: https://www.getflavor.com/bringing-firepower-to-fry-dips/
➡️ Ghirardelli® Chocolate Bread Pudding with Candied Walnuts
“You can be very traditional and make the same thing that everyone else is doing. Or, you can do something different.” Juan Serrano, Culinary Partner, Paul Martin’s American Grill, is direct about the motivation behind his unconventional take on classic bread pudding.
Get the recipe: https://www.getflavor.com/ghirardelli-chocolate-bread-pudding-with-candied-walnuts/
Getting a Jumpstart on Lemonade Season 🍋
At Yellow Café in Washington, D.C., the Yellow ‘Spro not only marries coffee and lemonade, it also takes inspiration from iced tea. The seasonal beverage features two shots of espresso, tonic water and simple syrup made of charred lemon and Assam tea.
Get more lemonade flavor builds: https://www.getflavor.com/getting-a-jumpstart-on-lemonade-season
Matt McMillin loves creating new recipes, but “it’s something I don’t get to do enough of these days,” he says. Indeed, as the chief culinary officer of Cooper's Hawk Winery & Restaurants, McMillin is busy guiding the concept's F&B program.
Projects like Kitchen Collaborative help satisfy his professional craving for out-of-the-box recipe ideation and hands-on ex*****on.
Head to our website for the recipes for his 3 flavor-forward dishes:
✨️ Whipped Feta Spread with Za’atar Crostini
✨️ Ghirardelli Double Chocolate Pots de Crème with Salted Caramel and Lemon Shortbread Stix
✨️ Thai Red Curry with Aussie Select Lamb Prime Rib
https://www.getflavor.com/kitchen-collaborative-matt-mcmillin/
Keenly deployed global spins cast a wide net of menu opportunity for fish and chips 🐟️
These ideas emphasize fresh looks at infusing global flavor inspiration into a simple, yet beloved, favorite:
➡️ Introduce a nontraditional side pairing
➡️ Go big on chip seasonings
➡️ Cool down with dips
➡️ Warm up with sauces
Get the inspiration: https://www.getflavor.com/a-deep-dive-into-fish-chips/
5 TikTok trends to inspire your next LTO 🍽️
Fried chicken with... caviar? Olive oil ice cream? "Sleepy Girl" mocktails? TikTok is teeming with content for foodies—and inspiration for chefs and menu developers. Check out the five red-hot trends, plus ideas for incorporating them into your menu over at getflavor.com 😋
https://www.getflavor.com/tiktok-trends-hit-the-menu/
If your sandwich menu doesn't include bagels, you're missing out on a flavor-forward—and potentially lucrative—opportunity. Bagels can withstand the heaviest and juiciest of fillings, and the sheer number of flavors offers menu developers an immense canvas.
When it comes to menu ideation, there’s always a method to the madness of pairing ingredients. Get the details: https://www.getflavor.com/under-construction-bagel-based-sandwich-builds/
Since its earliest days, Popeyes Louisiana Kitchen has been known for its signature spicy fried chicken. Years later, that focus remains strong, but it hasn't stymied innovation, as exemplified by Popeyes' recent expansion into the wings market. 🍗
In the third installment of the Flavor Trailblazer series, we sat down with Amy Alarcon, VP of culinary innovation, to discover how she approaches menu extensions and explores new flavor frontiers. 🔥
Read on: https://www.getflavor.com/flavor-trailblazer-amy-alarcon/
The Latin American flatbread dates back thousands of years and has gained widespread traction. But the humble tortilla is more than a muted background player. Chefs and menu developers have started showcasing heirloom varietals, artistic presentations and regional specialties to give the tortilla the prominence it deserves.
Here, Nashville’s Maíz de la Vida attracts attention with artisan tortillas, including its tetelas, featuring embossing and marbling techniques.
Get more tortilla inspiration at getflavor.com!
In recent years, many of the vibrant flavors and distinctive dishes of Hawaii have subtly found their way onto mainstream menus, acting as a postcard of tropical escape and hinting at broader possibilities.
Now, the rich narrative of the state’s cuisine is coming into sharper focus on the mainland, with Hawaii-inspired fare firmly establishing itself in the national culinary landscape.
Holey Grail Donuts celebrates Hawaii’s taro in its donut batter. The Rick Martinez stars raspberry, coconut, dragon fruit and tres leches. 🍩
Read on: https://www.getflavor.com/homing-in-on-hawaii/
Producers and restaurants alike are finding value in flavor-infused tequila 🍹
Head to our website to see different menu applications that create a super-premium sensibility: https://www.getflavor.com/catching-the-wave-of-flavored-tequilas/
Escape-worthy ingredients brighten menus and moods 🍍
What are the best tactics for infusing a little island flavor into your menu? Two culinary directors from the resort dining space offer breezy ways to bring feel-good vacation vibes to your menu—even if you’re far from a tropical destination.
Read on: https://www.getflavor.com/tropical-flavors-break-bounds/
4 tips for thinking outside the bun 🍔
The burger may be one of America's most common menu items, but that doesn't mean all burgers are common. Swapping in more premium proteins and cheeses can elevate the humble dish, while out-of-the-box ingredients and visual appeal add fresh intrigue.
Get the details: https://www.getflavor.com/how-to-build-a-one-of-a-kind-burger/
As consumers continue to embrace Asian beverage culture, cocktail crossovers are ripe for innovation.
From adding textural intrigue through boba and jellies to incorporating savory garnishes like nori, the Far East's flavor potential is near infinite.
Get the inspiration: https://www.getflavor.com/5-ways-to-bring-asian-inspired-accents-to-your-beverage-menu/
TikTok Craze Turned Menu Inspiration 📲 🍽
Last year, the "chopped sandwich" became a viral hit. But unlike some flash-in-the-pan trends, this one is teeming with menu potential. A standard Italian salad was the inspiration for the original, but a number of salads, from Caprese and Cobb to Green Goddess and Caesar, are ripe for reimagining.
Read on: https://www.getflavor.com/catching-the-chopped-sandwich-craze/
For Hagop Giragossian, creating new menu items is the best part of his job. The partner and co-founder of craft-casual brand Dog Haus relishes the challenge of building flavor-forward sausages that never skimp on quality or creativity—even as the brand eclipses 60 locations.
Giragossian shares a behind-the-scenes look into Dog Haus' monthly LTO pipeline: https://www.getflavor.com/flavor-trailblazer-hagop-giragossian
Gulkand, rose petal jam, imbues floral, sweet notes to both sweet and savory dishes. 🌹
See how it's been a hit for Sabi Singh, Chef de Cuisine, Tulsi Indian Eatery, based in Los Angeles: https://www.getflavor.com/a-flavor-discovery-part-2-slide4/
Recipe of the day! Watermelon Soup with Crab courtesy of Kim Moyle, Executive Chef, The Brown Palace Hotel and Spa and the National Watermelon Board for our Kitchen Collaborative series!
Get the recipe and so many more at getflavor.com/recipes 🍴
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6 recipes with an unexpected twist 🍽️There’s no denying the craveability of established dishes like shrimp scampi, croque madame and chocolate pots de crème, but even successful menu items can benefit from a refresh. Whether swapping in unexpected ingredients or incorporating global flavors, these six recipes build on the appeal of the originals and take them to new heights.Get the recipes at getflavor.com ✨
The unexpected takes center stage in our fourth collection of flavor-forward recipes. Pork belly grounds lighter-than-air Japanese soufflé pancakes; the combination of seven sauces and vinegars imbues a noodle bowl with multifaceted flavor; and mozzarella and ricotta cast a new light on banh xeo. Get the recipes at getflavor.com!
Our Top 10 Trends issue goes live next week! Visit the link in our bio to join our newsletter and get it delivered straight to your inbox.http://eepurl.com/dhSKND
Though it was inspired by Germany’s “Hamburg-style” chopped beef steak, the hamburger we know and love today is a thoroughly American creation. There are few dishes that are equally at home on both a fast-food and a fine-dining menu, and for decades, chefs have spun countless variations on this classic, showcasing an enviable number of ways to turn a meat patty and two buns into something spectacular.More on these burger trends at getflavor.com.
Building cocktails and nonalcoholic drinks from a trend-forward combination of two star ingredients gives menu developers a focused field for innovation. Done well, these drinks are poised to capture attention and entice guests. The flavors highlighted in the following builds display a prominence and continued influence on menus. See further inspiration and recipes for these trend forward ingredients at getflavor.com.
Mark Casale is executive chef of @dos_coyotes, a fast casual specializing in fresh, local Southwestern cuisine and headquartered in Davis, California.We asked Casale to ponder a trio of ingredients that, when combined, bring out a revelatory flavor experience. He came back to us with honey, preserved lemon and anise. “Although it is cliché to say that flavors evoke emotion and tease memories that create a sense of nostalgia, my flavor trifecta does exactly that for me,” he says. “My first flavor memories are of the smells of my grandmother’s New Jersey kitchen. As an immigrant from Sicily, it was her daily routine to care for the hard-won harvests from my grandfather’s Italian garden. In Grandma’s kitchen could be found a trifecta of flavors that I now use repeatedly, and some would say successfully, in every menu category from appetizers to desserts, to cocktails and coffee drinks.” More inspiration at getflavor.com
The twin benefits of comfort and affordability are inherent in both shakes and smoothies, making them well positioned for menu success. With proper attention paid to creativity, the category can artfully balance strong consumer affinity for core classics while building on a familiar base to showcase contemporary flavor combinations. More at getflavor.com.
Kaegan Welch has spent the last year re-engaged with Le Pain Quotidien, the Belgian bakery-café that is reopening locations across the country after being purchased in 2020 by Aurify Brands, headquartered in New York. In his role as chef collaborator, Welch is in a great position to bring Le Pain Quotidien’s vision into focus. He led the chain’s food and menu innovation globally from 2009 to 2018. Today, the restaurant chain’s updated menu includes plant-forward, creative options such as the Black Lentil Bowl with balsamic beets, hummus, lentils, tomatoes and mixed greens, along with Ricotta & Snap Pea Toast with fresh lemon, mint and extra-virgin olive oil. We asked Welch to consider a trifecta of flavors that inspires him. He came back to us with butter, coffee and capers. Read on by visiting getflavor.com.
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For nearly 20 years, Flavor & The Menu has looked at the industry through the lens of flavor. It has been the trusted source for flavor trends and innovation for food & beverage menu developers in all market segments. Flavor & The Menu remains keenly relevant, providing readers with ideas and inspiration to elevate their menus for success among consumers of today and tomorrow.
In print as a magazine six times a year, Flavor & The Menu positions flavor as the strategic point of differentiation and growth for foodservice operators. Our audience represents the growth of the foodservice industry—those innovators having the most impact on the majority of menus nationwide.
We don’t just cover the “what” in food and beverage trends—we dig deep to understand the “why,” providing the tools and information to drive both culinary intellect and innovation in the foodservice market, all the while igniting the passion for flavor among our readership.
PHOTO: Aussie Grill’s Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles. (Read about this build in our 2020 Best of Flavor issue.)
