Flavor & The Menu

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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

Birria reimagined 🔥 Bad Daddy’s Burger Bar pushes boundaries with its Birria Burger, a craveable mash-up where Mexican t...
14/09/2025

Birria reimagined 🔥

Bad Daddy’s Burger Bar pushes boundaries with its Birria Burger, a craveable mash-up where Mexican tradition meets an American classic.

Get the details in our 2025 Best of Flavor: https://www.getflavor.com/when-birria-met-burger/

Weekend breakfast on the mind? This is the inspiration you need!Chef Brad Bergaus takes the breakfast burrito to the n...
13/09/2025

Weekend breakfast on the mind? This is the inspiration you need!

Chef Brad Bergaus takes the breakfast burrito to the next level by frying it, adding an irresistible crunch and deeper flavor throughout every bite. Filled with pinto beans, Spanish picante chorizo, scrambled eggs and a blend of three cheeses (Monterey Jack, cheddar and asadero), pickled red onions and Hatch chile salsa verde, it’s a bold mash-up of textures that delivers both balance and craveability.

Get the recipe: https://www.getflavor.com/fried-breakfast-burrito/

In Southern California, Smoking Tiger is redefining what baked goods can be. 🥐Their Galbi Musubi Croissant takes musubi ...
13/09/2025

In Southern California, Smoking Tiger is redefining what baked goods can be. 🥐

Their Galbi Musubi Croissant takes musubi in an entirely new direction, pairing buttery laminated pastry with marinated Korean short rib and furikake creating a global mash-up that feels both unexpected and instantly craveable.

Get more musubi insights: https://www.getflavor.com/flavors-on-the-edge-musubi/

Menu flights are a win-win: guests get to sample without the stress of choosing, while operators showcase creativity and...
11/09/2025

Menu flights are a win-win: guests get to sample without the stress of choosing, while operators showcase creativity and test new ideas. Wahlburgers' Triple Threat Slider Flight does exactly that, delivering variety, flavor, and a shareable experience worth talking about.

“People love a combo plate,” says Paul Wahlberg, co-owner and executive chef. “Variety, shareability and approachable innovation make it a guest favorite. It’s fun, satisfying and offers something for every palate.”

Read on: https://www.getflavor.com/wahlburgers-triple-threat/

In his Bacon and Bleu Sushi, Joseph Antosiak, executive chef, OVG Hospitality, sought to push boundaries and conventions...
08/09/2025

In his Bacon and Bleu Sushi, Joseph Antosiak, executive chef, OVG Hospitality, sought to push boundaries and conventions while honoring the spirit of the classic Japanese dish. Positioning Gorgonzola cheese as an umami star helped to bring an East-West dialogue to the plate—and earned Antosiak a once-in-a-lifetime trip to Dubai in January.

Read on: https://www.getflavor.com/kc-flavor-champion-joseph-antosiak/

State of the Plate: A New Frontier for Fusion Cuisine 🍽Years ago, fusion cuisine had a flashy yet short-lived moment in ...
03/09/2025

State of the Plate: A New Frontier for Fusion Cuisine 🍽

Years ago, fusion cuisine had a flashy yet short-lived moment in the spotlight, but the idea behind it—blending flavors and traditions from different cultures—never went away.

Today, that spirit thrives in the form of third-culture cooking, in which immigrant foodways meet American ingredients and techniques.

Read: https://www.getflavor.com/state-of-the-plate-a-new-frontier-for-fusion-cuisine/

Combining Japanese onigiri with Spam, musubi is more than Hawaiian comfort food—it's a versatile platform that’s flavor-...
02/09/2025

Combining Japanese onigiri with Spam, musubi is more than Hawaiian comfort food—it's a versatile platform that’s flavor-forward and highly adaptable.

From protein swaps and brûléed finishes to bowl deconstructions and pastry applications, this hyper-regional food is ready for mainland adoption.

Read on: https://www.getflavor.com/flavors-on-the-edge-musubi/

While often used in savory applications, hoisin sauce has an inherent sweetness that inspired Tiffany L. Sawyer. The fou...
26/08/2025

While often used in savory applications, hoisin sauce has an inherent sweetness that inspired Tiffany L. Sawyer. The founder and principal of Spicy Chef & Bev Consulting used the featured ingredient to create a luscious sabayon.

The resulting Grilled Plums with Basil-Lemon Shortbread Biscuit & Hoisin Sabayon dazzled Kikkoman Foods, Inc. judges and earned Sawyer a golden ticket to Dubai in early 2026.

Read on: https://www.getflavor.com/kc-flavor-champion-tiffany-sawyer/

By Patricia Fitzgerald

With nearly four decades at The Cheesecake Factory, Bob Okura has helped shape one of the most influential menus in Amer...
25/08/2025

With nearly four decades at The Cheesecake Factory, Bob Okura has helped shape one of the most influential menus in American casual dining.

Known for its expansive offerings, craveable flavors and generous portions, the menu reflects both culinary ambition and operational complexity—and Okura has been at the center of that balancing act.

Read on: https://www.getflavor.com/flavor-trailblazer-robert-okura/

Operators are discovering the power of Pop-Tarts through flavor-forward collaborations featuring the iconic snack. Meanw...
16/08/2025

Operators are discovering the power of Pop-Tarts through flavor-forward collaborations featuring the iconic snack.

Meanwhile, new entrée-worthy salads and fizzy beer-based libations are cropping up across menus.

Dive into these micro-trends in the latest edition of Bites & Sips By Nancy Kruse at getflavor.com 📲

State of the Plate: Nashville hot is h-o-t-t-o-g-o 🔥 🎶 A scorned lover is said to have spurred the Nashville hot trend, ...
01/07/2025

State of the Plate: Nashville hot is h-o-t-t-o-g-o 🔥 🎶

A scorned lover is said to have spurred the Nashville hot trend, which, nearly a century later, continues to find fresh flavor play. Chicken sandwiches are still the most ubiquitous rendition, but brands are experimenting across formats and dayparts.

In short, Nashville hot isn't cooling down—if anything, it's heating up.

Get the latest: https://www.getflavor.com/state-of-the-plate-nashville-hot-to-go/

Sending smoky signals 🔥Dovetailing with the increased attention to charring is the alluring byproduct: smoke. Whether na...
28/05/2025

Sending smoky signals 🔥

Dovetailing with the increased attention to charring is the alluring byproduct: smoke. Whether naturally occurring from the actual charring process or via an added smoky ingredient (like smoked paprika), the interplay is what makes this flavor system so irresistible.

The succulent synergy between charred and smoky flavors is on full display at 82 Acres, where charred cabbage is paired with smoked onion purée and charred fondue.

Read on: https://www.getflavor.com/charred-to-perfection/

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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.)