Flavor & The Menu

Flavor & The Menu 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

It's here! Proud to announce Flavor & The Menu's showcase issue, our annual Top 10 Trends edition. This special issue hi...
01/14/2021

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.

The sway of comfort food is powerful right now, offering weary consumers safe harbor in familiarity and pleasure. Also m...
12/16/2020
Planting Comfort | Flavor & The Menu

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

Register now for The Flavor Experience, Dec. 1-2. (Free registration for foodservice operators.) Our agenda is jam-packe...
11/20/2020

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 ...
11/12/2020
Flavor Trifecta: John J. O’Leary | Flavor & The Menu

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

Join us for a virtual chef showdown, as five professional chefs showcase the culinary versatility of California Walnuts:...
10/02/2020

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 registra...
09/11/2020
Register

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...
06/25/2020
Kitchen Collaborative: Chef Keith Brunell | Flavor & The Menu

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 Culina...
06/24/2020
Spicy Steak and Hummus Feta Bowl | Flavor & The Menu

“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 ...
06/23/2020
Kitchen Collaborative: Chef Michael Slavin | Flavor & The Menu

“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 ...
05/29/2020
Kitchen Collaborative: David Stadtmiller | Flavor & The Menu

“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
05/19/2020

Flavor & The Menu's cover photo

Flavor & The Menu's Best of Flavor 2020 editiongetflavor.com/best-of-flavor-2020
05/18/2020

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...
05/14/2020

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 abou...
04/24/2020

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.
03/31/2020

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
03/18/2020
The Immeasurable Value of Hospitality - Flavor & The Menu

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 cevich...
03/11/2020
Potatoes Take On Latin Favorites - Flavor & The Menu

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 e...
03/09/2020
Brunch's Next Frontier - Flavor & The Menu

“... 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 tr...
03/08/2020
Chilaquiles - Flavor & The Menu

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 diner...
03/07/2020
Global Savory Pancakes - Flavor & The Menu

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 favorit...
03/06/2020
Global Skillets - Flavor & The Menu

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,...
03/05/2020
Global Benedicts - Flavor & The Menu

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 expl...
03/04/2020
Creative Comfort - Flavor & The Menu

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

Brunch’s next frontier is highlighted in our Top 10 Trends issue. Visit @getflavor on Instagram this week and find out h...
03/03/2020

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 transitio...
02/28/2020

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

All this week, we’re talking about the Aussie food trend. Bondi Harvest in Culver City, CA embraces a relaxed, modern, a...
02/24/2020

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 Storytellin...
02/14/2020
Sweet Storytelling - Flavor & The Menu

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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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.)

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