05/19/2020
Flavor & The Menu's cover photo
Flavor & The Menu
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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 a magazine covering flavor and menu trends, strategies and solutions for chefs and menu developers. Flavor & The Menu is published six times a year, including an annual Top Ten Trends issue.
05/18/2020
Flavor & The Menu's cover photo
05/18/2020
Flavor & The Menu's Best of Flavor 2020 edition
getflavor.com/best-of-flavor-2020
05/18/2020
Flavor & The Menu's cover photo
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/
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.
03/31/2020
As we look ahead to this week, we wanted to share a timely perspective from one of our partners.
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...
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
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
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
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
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
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
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
03/03/2020
Global Brunch Trend Insights - Flavor & The Menu
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
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
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
02/26/2020
Flavor Postcard: Australia's Tavern Culture - Flavor & The Menu
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
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.
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
02/13/2020
California Honey Festival - California Honey Festival
If you’re considering adding locally sourced honey to your menu, or if you’re curious about beekeeping, check out California Honey Festival happening this May in Woodland, CA!
The City of Woodland has been designated as an Official Bee City. Woodland recognizes the importance of pollinators in supplying our planet with with food and is committed to upholding Bee City’s vision.
02/12/2020
National Honey Board | Honey, Recipes, Research, Information
The team of chefs at Lazy Dog Restaurant & Bar pair up with local honey producers to bring a regional touch to the menu, such as Vanilla Bean Custard topped with local hive honey, candied almonds, bee pollen and fresh berries. If you’re searching to find a honey producer for your menu, discover local honey by using the National Honey Board honey locator.
Honey is nature's finest work. discover recipes, where to buy, information about bees, and resources for professionals.
02/07/2020
Translating Trends with Turkey: Hot Honey - Flavor & The Menu
Sweet heat delivers menu differentiation. In this trend-forward build from Butterball Foodservice, turkey meatballs carry big flavor in a global handheld.
From our Top 10 Flavor Trends for 2020 special at https://buff.ly/39d6MdA
From Sriracha and gochujang to sambal and habanero, the complexity of sweet and heat lends honey to a number of menu opportunities
02/06/2020
Honey 10 Ways - Flavor & The Menu
Jamie Simpson, executive chef liaison of the Culinary Vegetable Institute, shares 10 ways to use honey in trend-forward applications, providing thought starters for each.
From our Top 10 Flavor Trends for 2020 special at https://buff.ly/39d6MdA
Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each
02/05/2020
High on Honey - Flavor & The Menu
Chefs are tapping this ancient, beloved and natural ingredient, using it in unexpected ways—and unexpected forms. Creativity abounds, from “new” hot honey to fermented and whipped honey. Honeycomb, brittle and pollen as textural elements are whimsical touches. Innovative uses of honey help build complex flavor play, balancing savory and hot with nuanced sweetness. Employing intriguing applications creates memorable impact. Honey also presents an opportunity to connect a restaurant brand to a sense of place, highlighting local hives, honey varietals and the story of beekeeping.
From our Top 10 Flavor Trends for 2020 special at https://buff.ly/39d6MdA
Clever culinary techniques are deepening the impact of this beloved ingredient
02/03/2020
Craveable Crush - Flavor & The Menu
Watch the story of Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie that’s certified gluten free #ad.
Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie
01/31/2020
Forward with Fruit - Flavor & The Menu
Veg-centricity has opened up the doors to innovation with fruit. Chefs are applying aggressive, high-impact techniques, like roasting and pickling, yielding ingredients that bring splashes of color, contrasts of texture and depths of flavor to the table.
With the impact veg-centricity has had on menu development, it’s exciting to consider the possibilities with fruit. Beyond the wholesome and seasonal cues, the spectrum of flavor in the fruit world is vast, so execution of the trend promises to enthrall diners. Leveraging fruit in new ways also handily solves part of the food waste dilemma.
From our Top 10 Flavor Trends for 2020 special at https://buff.ly/2OjHm6m
Inspired by the veg-centric movement, fruit is revealing its culinary potential
01/29/2020
Cardamom Momentum - Flavor & The Menu
Chefs are leveraging the warm, aromatic, notes of this spice, moving it into the foreground in menu development. Thanks to the popularity of a handful of global cuisines that love cardamom, along with the embrace of chai spice, it’s not a big leap for consumers.
Landing the next flavor, the next spice that will help lift menu items and create differentiation is crucial today. Cardamom, when used judiciously, can play outside of Indian and Eastern Med, bringing savory, sweet, floral notes in unexpected but welcome places, delivering that all-important differentiation.
From our Top 10 Flavor Trends for 2020 special at https://buff.ly/2U2r45v
This warm, peppery spice is game for more menu play
01/27/2020
3 Egg-Centric Breakfast Heroes - Flavor & The Menu
With the egg’s built-in versatility and loyal fan base, it’s a safe platform for innovation. Three formats in particular are gaining traction on trend-forward menus. They offer menu developers a prime opportunity to create impactful limited-time offerings or signature menu items. All benefit from striking a balance between comfort and sophistication, along with an ease of adaptation and flavor adoption.
Quick culinary ideation inspired by trending egg dishes
01/26/2020
Creative Comfort - Flavor & The Menu
Five ways to ease into global mash-ups at brunch.
From our Top 10 Flavor Trends for 2020 special at https://buff.ly/381xQw2
Five ways to ease into global mash-ups at brunch
01/24/2020
Just Add Mango! - Flavor & The Menu
Join Chef James from Dole Packaged Foods for a look at the menu versatility and vibrant flavor of mango. He’ll show you how to enliven classic recipes like salsa, salad and cheesecake with the simple addition of one ingredient. From sweet to savory, breakfast to dessert, a value-added product like DOLE® Chef-Ready Cuts Diced Mango can add signature flair across your menu.#ad
Deliver a burst of color and flavor to the menu with ease
01/23/2020
Brunch's Next Frontier - Flavor & The Menu
This daypart is already established as a playground for bold flavor play, so watching chefs push into new global regions is exciting. A hotbed of innovation here is the global-themed restaurant using brunch to introduce guests to exotic flavors.
Winning at brunch is a good way to bring in younger generations, who seem particularly drawn to this daypart’s relaxed, anything-goes vibe. Adventure tends to be part of that equation, so new and emerging global flavors cushioned in familiar formats is a sound strategy.
From our Top 10 Flavor Trends for 2020 special at https://buff.ly/381xQw2
New global flavors bring a fresh wave of innovation
01/21/2020
Breaking Down Balkan - Flavor & The Menu
Borek, cevapi, fefferoni, lepinja, luteniza, pljeskavica, somun and urnebes. A primer on ingredients from the Balkan food culture.
From our Top 10 Flavor Trends for 2020 special at https://buff.ly/381xQw2
A primer on ingredients from this rich food culture
01/20/2020
The Top 10 Trends 2020 issue of Flavor & The Menu, aimed at chefs and menu developers.
Read it online at https://www.getflavor.com/top-10-trends-2020/
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Videos
The Future of Flavor - Condiments on the Cutting Edge
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.
Top 10 Flavor Trends in 2019
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.
Introduction to Flavor & the Menu magazine
What is Flavor & the Menu magazine?
Best of Flavor 2018
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/
Top 10 Flavor Trends 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/
Tamale With a Twist
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/
Flavor & the Menu's Sept-Oct issue
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.
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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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