Flavor trends, strategies and solutions for menu development Flavor & The Menu is a media brand covering flavor and menu trends, strategies and solutions for chefs and menu developers.
Flavor & The Menu is published in print six times a year, including an annual Top Ten Trends issue, and online at Getflavor.com.
Flavor & The Menu is published in print six times a year, including an annual Top Ten Trends issue, and online at Getflavor.com.
Operating as usual
Something new and exciting is happening with Chinese food on American Menus today. We're seeing inventive flavor play with both classic Americanized Chinese dishes and those that hold closer ties to authentic Chinese cuisine.
https://www.getflavor.com/january-february-2021-found-in-translation/
Chefs are taking Chinese-American food in unexpected, new directions
It's here! Proud to announce Flavor & The Menu's showcase issue, our annual Top 10 Trends edition. This special issue highlights those trends that came out of the foodservice industry's most challenging year, presenting flavor- and business-building opportunities for 2021 and beyond.
Read the articles here: www.getflavor.com/top-10-trends-2021/ and sign up to receive our Flavor Flash for trend stories to come.
Amid the fried chicken sandwich craze and the steady burger boom, opportunities abound within the seafood sandwich category. Through trend-forward seafood sandwich development, operators can hit multiple connection points with their guests.
https://www.getflavor.com/10-flavor-builders-seafood/
Ideal for takeout, handhelds reel in the growing demand for seafood
The sway of comfort food is powerful right now, offering weary consumers safe harbor in familiarity and pleasure. Also mighty is the draw of foods perceived as champions of wellness, providing functional benefits and feel-good vibes. Given this landscape, menu developers are calibrating while innovating, understanding that these are highly charged times.
https://www.getflavor.com/planting-comfort/
Leveraging the indulgent side of plant-forward menu innovation
A fixture on American diner menus, the patty melt is now itself delivering offshoots that keep the classic foundation, but with modern flavor updates.
https://www.getflavor.com/flavor-workbench-patty-melt-2/
The diner classic returns to the spotlight
When cooler weather moves in, diners’ expectations reflect the changing seasons. Satisfy their cravings by offering hot and cold beverages that provide warmth, spice and perhaps a touch of nostalgia. Read on for 10 beverage opportunities poised to punch up winter menus.
https://www.getflavor.com/10-beverages-for-cold-weather/
Creative ways to heat up beverage menus
Creative flavor play lifts the already soaring
fried chicken category higher and higher. In fact, since August, fried chicken concepts are among the top three most prevalent in new restaurant openings, according to CHD Experts.
https://www.getflavor.com/flavor-in-focus-fried-chicken/
Creative flavor play lifts the already soaring fried chicken higher and higher
Register now for The Flavor Experience, Dec. 1-2. (Free registration for foodservice operators.) Our agenda is jam-packed with trend-forward content to get you in the 2021 frame of mind. There's no better way to wind down 2020 than to gather [virtually] with your friends in the foodservice industry to celebrate flavor!
https://www.flavorexperience.com/
Burdock root, Seminole pumpkin and angelica are the three ingredients Chef John J. O’Leary of the Wee Burn Country Club in Darien, Conn., selected for our recent Flavor Trifecta. “The flavors emit a balance of earthiness reminiscent of kohlrabi and celery root and variations of sweetness,” he says.
https://www.getflavor.com/flavor-trifecta-john-j-oleary/
The three ingredients O’Leary chose—angelica, burdock root and Seminole pumpkin—each carry intrigue
Big fun coming up Oct. 28th! Join us as these 5 finalists come together for a virtual chef showdown on plant-forward cookery, and your votes select the winner! Register here: https://www.walnutsatwork.com/c/walnuts-work-live
Join us for a virtual chef showdown, as five professional chefs showcase the culinary versatility of California Walnuts: [email protected] Live Plant-Forward Virtual Cooking Competition on Oct. 28th. Save the date and tune in so that you can help us select the grand prize winner! Register here: https://bit.ly/2GZoPv4
Hotel/resort F&B teams, this one's for you! eMise 2020 conference is coming your way starting Sept. 14th! Free registration here:
https://www.miseconference.com/register.html
1. The first ever Online Hotel will go Live in mid-September: Watch favorite speakers, grab a drink at the bar with Tony P, download critical information, learn about new products and get set for success--all on your own time. It's not Zoom!
For his recipe for Crispy Waffle Fries Poutine, Brunell’s inspiration was a craving for classic pub fare during Covid-19 lockdown, without access to a fryer. “Knowing the U.S. has the best frozen retail potato products, I chose to use frozen waffle fries as the base because of their ability to carry a rich, creamy and spicy cheese sauce,” he says. Find Brunell's recipe for these and California Avocado & Miso Ginger Soba Noodles below.
California Avocados
Potato Goodness
Two recipes that offer signature spins on beloved builds
“We were expecting that it would be a great option for customers craving more heat,” says Molly McGrath, Chef and Culinary Director of Rōti Modern Mediterranean. “We didn’t realize that this would encompass almost all of our customers who order steak!” Read more about Roti’s Spicy Steak launch at the fast casual’s new Explōration Kitchen.
Spicy Steak and Hummus Feta Bowl features grass-fed beef marinated in a blend of 13 spices.
“I really like the idea of experiencing multiple flavor builds on a single plate for broader intrigue and sophisticated charm.” Says Chef Michael Slavin of his California Farmstead Tea Sandwiches. Find this recipe and his Cast Iron Aussie Lamb Dirty Rice recipe below.
REAL CALIFORNIA MILK
True Aussie Beef & Lamb Mexico
Thoughtful approaches to the mash-up create modern, craveable flavor combinations
“My inspiration behind creating this dish was to utilize one of my favorite snacks and to integrate it with the flavors of spring and a fusion of global cuisines,” says Chef David Stadtmiller of one of his three Kitchen Collaborative recipes.
Building crave in a comfort classic, a bright summer dish and a modern entrée
Flavor & The Menu's cover photo
Flavor & The Menu's Best of Flavor 2020 edition
getflavor.com/best-of-flavor-2020
Our Kitchen Collaborative recipe project with Summit F&B kicked off with Steven Sturm, Senior VP of Food & Beverage with Firebirds Wood Fired Grill. He created two recipes that reflect creative American comfort food.
1. Crisp Idaho Potato Steak with Peppercorn Gravy and Poblano-Cheddar Idaho Yukon Gold Mashed Potatoes.
2. Boursin Black Pepper Beignets with Honey-Chile Glaze.
Find those recipes and learn more about Chef Steven Sturm;
https://www.getflavor.com/kitchen-collaborative-steven-sturm/
At Flavor & The Menu, we celebrate chefs and their culinary passions. Flavor Trifecta gives us a chance to ask them about ingredient combinations that are surprising by revelatory. The answers always inspire. Link below.
As we look ahead to this week, we wanted to share a timely perspective from one of our partners.
The Immeasurable Value of Hospitality - Flavor & The Menu
By Cathy Nash HolleyMarch 18, 2020 SHARE In light of the overwhelming challenges confronting the foodservice industry today, including the devastating impact on the industry’s workforce, we are reminded of the infinite value of the hospitality experience, and the importance of personal interact...
Latin American flavor profiles are trending, and potatoes provide a plant-based option to recreate favorites like ceviche, chilaquiles, and more innovative dishes from Potato Goodness. #sponsored #ad
Creative ways to tap into trending Latin American profiles with a plant-based favorite
“... global components can come in as a seasoning, a prep for protein, or a component in a bowl, hash or sandwich, for example. Your guests might see one of those exotic ingredients, like kimchi on the grocery shelf, so they recognize it, but they don’t know who to trust to try it. Rather than getting the jar from the shelf, they’ll get it from a restaurant they trust in a format they know, like a rice bowl.” Shane Schaibly, VP of culinary strategy and corporate chef for First Watch
More on the benefits of global brunch in our Trends issue.
New global flavors bring a fresh wave of innovation
Chilaquiles perfectly combines comfort and creativity, which is why this dish is a new favorite on brunch menus. This trend is now becoming even more flavor forward, with chefs looking towards new versions, like this Pork Belly Chilaquiles made with crispy pork belly and sunny-side eggs over tortilla chips simmered in tomatillo salsa verde.
For the recipe and more menu ideas, see below.
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Savory pancakes add a hip street food sensibility to the brunch menu. One example is the Chinese bing, which takes diners on a flavor adventure using scallion, cilantro, soy paste and chili paste. Learn more about this global brunch hero and its menu adaptability below.
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
What better way to kick start the weekend than to talk about the Global Brunch Trend? Chefs incorporate familiar favorites with a flavor ride inspired by world cuisines. One menu innovation includes classic hash and baked egg skillets, where creative presentation and global flavors create exciting signature dishes.
Two popular formats are primed for signaturization now: hashes and baked egg dishes
Benedicts have always maintained a super star status at brunch. With global ingredients like Turkish sun-dried tomatoes, green onion and a dusting of ground nigella and sumac atop hollandaise, a traditional benedict is given a bold, new spin.
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
In “Creative Comfort,” Chef Rob Corliss discusses introducing global flavors to the brunch menu, allowing diners to explore beyond their culinary comfort zone.
Five ways to ease into global mash-ups at brunch
In our Trends issue, Chef Dina Paz and more industry experts share their insights on globalizing the brunch menu.
A handful of industry folks share their thoughts on the opportunity
Brunch’s next frontier is highlighted in our Top 10 Trends issue. Visit @getflavor on Instagram this week and find out how creative mash-ups and globally-inspired innovations are creating new favorites on the menu.
Photo: Proxi
What makes Aussie menu options unique? Learn this and more about Aussie cuisine and how it can be an easy menu transition in our Top 10 Trends issue.
https://buff.ly/2HH6CiU
Aussie Beef & Lamb highlights a village pub in New South Wales with grassfed lamb and farm fresh produce on the menu.
https://buff.ly/37Id0kP
#sponsored #aussiepubfare
Inspiration for casual yet inspired meat-centric dishes
All this week, we’re talking about the Aussie food trend. Bondi Harvest in Culver City, CA embraces a relaxed, modern, airy vibe that is translated onto Aussie-themed menus.
To learn more about Aussie cafes like Bondi Harvest and see more inspiring Aussie menu offerings, visit @getflavor on Instagram.
In our Top 10 Trends 2020 issue, we discuss the impact honey can have on the menu. Rob Corliss’ piece “Sweet Storytelling” highlights how honey varietals also lend a sense of place and a sustainability story to the menu.
https://buff.ly/2UKV6e7
Pair honey varietals and pollinator ingredients for impactful storytelling about bees, sustainability and sourcing
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One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.
We decipher 10 major menu-building opportunities for 2019. Read more at https://www.getflavor.com/top-10-trends-2019/ where you can find in-depth stories, menu inspiration and insights.
What is Flavor & the Menu magazine?
The Best of Flavor issue is out now from Flavor & the Menu magazine. This chef-based collection of 125 “best flavor builds” submitted by our readers is brimming with flavor-forward wins that showcase culinary skill and passion. Consider this a playbook of menu trends and ideas. When asked to put their best flavors forward, our readers delivered, sharing their own passions and shining a light on the bold flavor innovations leading menu development today. https://www.getflavor.com/best-of-flavor-2018/
What are the top 10 menu trends for 2018? Aimed at chefs and menu developers, this issue is packed with authoritative insights and inspiration. https://www.getflavor.com/top-10-trends-2018/
Some of the best menu innovations come from a simple reframing of a familiar idea. We tapped 13 commodity boards for creative suggestions - from Shepherd’s Pie Tart to Roasted Mushroom and Wheat Berry Salad with orange curry vinaigrette to Honey Drizzled Breakfast Pizza. http://www.getflavor.com/modern-menu-hits/
Tamales offer a tremendous platform for flavor innovation. They represent a few of today’s biggest trends—comfort food, global flavors and portability, all wrapped up with a street-food sensibility. RJ Harvey developed this North African Tamale with collard greens, potatoes and farmer’s cheese, for Potatoes USA. “We created this global mash-up by pairing the tamale concept with North African flavors and ingredients that go well with corn, such as slow-braised collard greens, potato, farmer’s cheese, almonds and harissa.” says Harvey. For this and other printable takeaways see http://www.getflavor.com/takeaways/
Are you a chef or foodservice professional? For more than 17 years, Flavor & The Menu has been the trusted source for flavor trends and innovation for food & beverage menu developers. Flavor & The Menu provides you with ideas and inspiration to elevate your menus for success. Find out more at getflavor.com.
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.)