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Flavor & The Menu

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

09/02/2025

With Valentine's Day on the brain, we rounded up some of our favorite Ghirardelli Chocolate Company recipes from recent Kitchen Collaborative features!

Get all these recipes and more at getflavor.com/recipes 🍫

08/02/2025

Dive Bar Culture: A Happy Medium Case Study 🍹

Happy Medium, winner of Eater San Diego’s “Best New Bar 2024,” crystallizes the modern dive bar experience. With a warm SoCal vibe, it’s casual, inviting and friendly, with tons of personality. Although deeply unassuming, both the food and beverage menus serve up high-quality offerings at a reasonable price point.

“The idea behind Happy Medium was just about coming back to the true neighborhood bar,” says Christian Siglin, owner and operating partner.

1️⃣ Color and whimsy drive the aesthetic at Happy Medium
2️⃣ For a touch of nostalgia, crafted frozen slushies are served in plastic tumblers.
3️⃣ The Chopped Cheese, with a chopped beef patty smothered in melted American cheese, demonstrates the menu’s alignment with a casual vibe.
4️⃣ Tang replaces orange juice in the Ward 8 cocktail at Happy Medium. A Tang-salt rim completes the novel twist.

Today’s dive bars are showing the way toward the essence of hospitality. Cheers! 🍽️

https://www.getflavor.com/dive-bar-culture/

07/02/2025

Leveraging the appeal of this enduring favorite is far from a half-baked notion 🥔

Baked potatoes aren’t necessarily trend-forward; they aren’t making moves on modern menus—yet. Instead, they are packed with potential to expand beyond expected applications at the steakhouse, the barbecue joint and the family diner. And considering they hit the trifecta of comfort, value and ease of ex*****on, exploring options to introduce or elevate baked potatoes is a smart strategy in today’s economic climate.

Showcasing a fine-dining application, the pictured New England Shrimp “Bake” features a smoked and grilled russet potato, split and filled with tail-on red shrimp, linguiça sausage, heirloom corn and a Greek yogurt-parsley sauce.

https://www.getflavor.com/load-up-on-fresh-ideas-for-baked-potatoes/

06/02/2025

The time for comfort food has arrived, and few can rival a warm, melty grilled cheese sandwich. While the basic formula of white bread and American cheese remains the gold standard, this humble handheld boasts much broader potential.

“The grilled cheese is a culinary chameleon,” explains Danni Eickenhorst, CEO of HuSTL Hospitality Group, which owns Steve’s Meltdown in St. Louis, Mo. “Its core components—bread and cheese—are incredibly versatile.”

The Don Ho, pictured here, at Steve’s Meltdown adds pineapple jam and ham to a pepper Jack grilled cheese, infusing the sandwich with Hawaiian flavor.

https://www.getflavor.com/comforting-yet-complex-grilled-cheese/

05/02/2025

Martinis Go Mediterranean 🍸️

lt’s a wonder that the traditional martini, with its limited ingredient list, continues to spawn new variations. Yet this enduring cocktail classic still provides a fertile playground for creative bartenders who develop new riffs and homages. At Mediterranean concept Balos Estiatorio, the signature Balos Martini takes on the flavors of Greece.

Explore the build by revisiting our 2024 Best of Flavor: https://www.getflavor.com/martinis-go-mediterranean/

04/02/2025

🍝 A crop of new restaurants has sprouted up, trading out traditional Italian-themed concepts that serve pasta to decidedly pasta-centric joints.

Fast casual Pasta Sisters, with two locations in Los Angeles, captures the trend perfectly, zeroing in on value, quality and approachability with its menu of customizable pasta dishes crafted from the generation-spanning recipe box of the Italian family owners.

Co-owner Giorgia Sinatra says they landed on the fast-casual model to keep menu offerings casual and accessible, applying sound back-of-house business efficiencies that ensure value remains front and center. “We incorporate touchpoints that feel elevated—like beautiful plating and a super-helpful staff,” she says.

“Our menu features simple, housemade pastas and sauces to pair, plus a few desserts and side dishes.” Inventory is streamlined, dishes maintain consistent quality and diners can enjoy a meal with feel-good ingredients for less than $20.

https://www.getflavor.com/the-casualization-of-pasta/

30/01/2025

The rise of globally inspired bakeries and cafés is fueling a wave of creativity in the sandwich world, particularly when it comes to Asian-inspired builds.

At the center of the movement is soft bread, from trending Japanese shokupan (milk bread) and Japanese/Korean salt breads to classic croissants, Wonder bread, Hawaiian rolls and brioche.

With 33 ghost kitchen partnerships dotting the U.S., the Egg Drop Sandwiches concept is helping introduce consumers to Korean-inspired breakfast sandwiches, anchored by toasted brioche for maximum crave factor. 🍞

Seek more handheld inspiration: https://www.getflavor.com/a-soft-sell-on-handhelds/

29/01/2025

Corn on the...Cocktail? 🌽

Mixologists have garnered attention of late with an unexpected combo: corn and cocktails. The Elote Old Fashioned fuses liquid versions of the Mexican street corn craze with the classic libation. Nixta Elote Liqueur and Abasolo Corn Whiskey—both Mexican imports—have emerged as preferred spirits.

Last fall, Co**se Reviver in Durham, N.C., showed that masa flavors can be paired with lighter spirits, too; its seasonal Off the Cob cocktail featured Conniption Navy Strength Gin, Nixta Licor de Elote and Jeppson’s Malört.

Get more bites and sips: https://www.getflavor.com/bites-and-sips-escargot-corny-cocktails-and-protein-power/

23/01/2025

While ramen may be the more familiar Japanese noodle dish among U.S. consumers, yakisoba brings portability to enjoying pasta, without the utensils and bowls.

To master the basic build:
1️⃣ Start with ramen noodles or yakisoba noodles for maximum visual appeal, sturdiness and easy eating.
2️⃣ Lightly toast a buttered hot dog bun to prevent moisture seepage from the noodles.
3️⃣ Go heavy on the sauce for full-flavored noodles without any dry spots.

From there, menu developers can tweak existing components and add new ones!

https://www.getflavor.com/the-best-japanese-street-food-youve-never-heard-of/

21/01/2025

In a new series from Flavor & The Menu, Managing Editor, Katie Ayoub, explores ingredients that are still under the radar but poised for more widespread adoption.

First up is perilla leaf, an herb found throughout Asia, especially in Korean cuisine. Boasting a unique, vegetal profile, perilla is ready for inventive menu applications, such as wraps, banchan and even desserts.

Get the details: https://www.getflavor.com/flavors-on-the-edge-perilla/

13/01/2025

Are we having fun yet? 🎊

If the cover of our Top Ten Trends print magazine is any indication, "fun" is the order of the day. This year's Top 10 Trends are rooted in nostalgia, approachability and next-level flavors and formats coming out of Asia, all of which set the stage for playfulness in food and beverage innovation.

See them here and share which Trend you're most excited for with us: https://www.getflavor.com/2025-top-10-trends/

23/12/2024

At Flavor & The Menu, we're all about trend-forward dishes and ingredients, but our team also has a soft spot for simple favorites—especially at this time of year. Rather than just wish you happy holidays, we'd like to share our picks for flavorful comfort this season.

What's a dish or sip you're nostalgic for this time of year? 🎄

16/12/2024

When Marlow’s Tavern opened in 2004, it sought to elevate the neighborhood pub paradigm through high-quality ingredients and global flair. Twenty years in, the multi-unit brand has made good on its promise and continues to evolve its menu.

Get the story at getflavor.com 📲

08/12/2024

Chocolate. Lava. Cakes. 🤤

Sometimes, all it takes is the name of the menu item to trigger a mouthwatering response, pretty much selling itself with no further description required. This is one of those dishes, “an all-time favorite dessert in my family,” says Chef Michael Boyer, F&B Product Development Chef, Nordstrom Restaurant Group.

Explore the celebratory nature of this indulgent treat: https://www.getflavor.com/kitchen-collaborative-michael-boyer/

26/11/2024

Legacy concept Jason's Deli continues to inspire its loyal guests with a dynamic menu of sandwiches, salads, bowls, soups and more. We sat down with Clare Wilson, vice president of culinary R&D, to discuss flavor innovation, creative process and menu inspiration—plus her passion for all things cheesy.

Get all the details: https://www.getflavor.com/flavor-trailblazer-clare-wilson/

20/11/2024

Flavor & The Menu is thrilled to announce an exciting new partnership for 2025: esteemed menu trends authority Nancy Kruse will join our team of trend experts as an editorial contributor.

Nancy will bring her renowned “State of the Plate” feature to our readership, along with additional trend-focused insights and articles. We are delighted to welcome Nancy to the Flavor family!

13/11/2024

Mac and cheese, please 🧀

Like many comfort foods, mac and cheese will never go out of style. That said, restaurants can set themselves apart with fresh renditions (mozzarella stick mac and cheese, anyone?) that are sure to curry favor across generations.

Read on: https://www.getflavor.com/crafting-mac-and-cheese-for-the-modern-consumer/

24/10/2024

Chocolate Coconut Cake Molded to Perfection 🥥

This Chocolate Coconut takes the cake, turning heads in the dining room of Stirrups, a Southern-inflected steakhouse. “It’s a reimagined Southern coconut cake, adding summery, Florida-style flavors,” says Yohann Le Bescond, executive pastry chef.

“Trying to bring in different techniques and flavors was the challenge, and I feel like we succeeded in doing so. I am very proud of the look and how it reveals three different layers, each of them unique but working so well together.”

Get more details on this inventive build: https://www.getflavor.com/chocolate-coconut-cake-molded-to-perfection/

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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!

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About Us

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.)