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

OMG, that cheese pull 😧 Many popular cheese-pull dishes, like pizza and grilled cheese, are solidly Americanized, but in...
20/10/2025

OMG, that cheese pull 😧

Many popular cheese-pull dishes, like pizza and grilled cheese, are solidly Americanized, but international dishes, including Korean coin bread and Middle Eastern kenafa, are stepping into the spotlight.

At the same time, chefs are experimenting with new ingredients, formats and more.The common thread? That oh-so-irresistible ooey-gooey stretch that sets the internet on fire.

Get the details: https://www.getflavor.com/the-cheese-pull-goes-global/

Cheesecake's Modern Makeover 🍰 Cheesecake is a timeless dessert that needn't a revamp to stay relevant—but where's the f...
09/10/2025

Cheesecake's Modern Makeover 🍰

Cheesecake is a timeless dessert that needn't a revamp to stay relevant—but where's the fun in that? Operators are experimenting with formats and flavors to delicious results.

One Nebraska concept serves rotating flavors by the scoop; another in Las Vegas and Miami shapes it into a savory-sweet ear of corn; and multi-unit Black Tap Craft Burgers & Beer places a traditional slice atop a shake for a treat that's anything but ordinary.

Read on: https://www.getflavor.com/modern-menu-builder-cheesecakes-renaissance/

Since the first McDonald's Happy Meal launched nearly 50 years ago, kids' meals have offered operators a means to pull i...
02/10/2025

Since the first McDonald's Happy Meal launched nearly 50 years ago, kids' meals have offered operators a means to pull in family business and delight the youngest members of their customer base.

While the playbook has changed, with full-service brands entering the arena and restaurants leaning into healthier options, kids' meals remain flavorful and fun.

Read on: https://www.getflavor.com/state-of-the-plate-the-new-wave-of-kids-meals/

By Nancy Kruse

“Street food-forward,” is how Denise Covert, culinary innovations manager, BJ’s Restaurant and Brewery, defined her awar...
29/09/2025

“Street food-forward,” is how Denise Covert, culinary innovations manager, BJ’s Restaurant and Brewery, defined her award-winning Gochujang-Glazed Bacon in Fried Chiu Chow Chili Bao Buns. The bacon imparts smoky, savory and rich notes, which are complemented by pickled veggies. It's all folded into bao buns that have been coated with a blend of breadcrumbs and chili oil and fried for an unexpected, crunchy exterior.

Read on: https://www.getflavor.com/kc-flavor-champion-denise-covert

By Patricia Fitzgerald

Beehive Honey Biscuits and Ham courtesy of Chef Thomas Dritsas 🍯 Given that the baseline craveability of Southern-style ...
28/09/2025

Beehive Honey Biscuits and Ham courtesy of Chef Thomas Dritsas 🍯

Given that the baseline craveability of Southern-style honey butter biscuit sliders is pretty high to begin with, Dritsas found himself taking on the delicate challenge of elevating an iconic dish without alienating its fans. For his Beehive Honey Biscuits & Ham, that meant swapping in a rosemary lamb ham, adding bee pollen dust and kicking up the flavor with a hot honey infusion

Get the recipe: https://www.getflavor.com/beehive-honey-biscuits-and-ham/

Four old fashioneds are better than one 🥃 With the Whiskey Wayfarer, guests at Tupelo Honey are invited on a guided tour...
27/09/2025

Four old fashioneds are better than one 🥃

With the Whiskey Wayfarer, guests at Tupelo Honey are invited on a guided tour through American whiskey country—one sip at a time. This cleverly curated flight features four mini Old Fashioneds, each built to spotlight the unique character of a different whiskey while honoring the cocktail’s booze-forward simplicity.

“The flight is designed to showcase the differences that various types of whiskeys can have in an Old Fashioned cocktail,” says Lindsey Farris-Felty, beverage director of this Southern-inspired concept.

See the lineup: https://www.getflavor.com/four-old-fashioneds-are-better-than-one/

Indian Street Food Turned Elegant Amuse-Bouche 🌸 “Start simple” is a trusted way to commence a multi-course dinner, but ...
26/09/2025

Indian Street Food Turned Elegant Amuse-Bouche 🌸

“Start simple” is a trusted way to commence a multi-course dinner, but chances are Sujan Sarkar would find such an approach lackluster if his Pani Puri Tart is any indication.

“It’s a playful and unexpected way to start a meal, and it sets the stage for the innovative and exciting culinary journey that awaits,” says the chef and owner of fine-dining Indian restaurant Indienne.

Get the details in this year's Best of Flavor: https://www.getflavor.com/indian-street-food-turned-elegant-amuse-bouche/

The club sandwich gets a glow-up ✨ With a century-plus track record, the club sandwich has won fans around the world tha...
25/09/2025

The club sandwich gets a glow-up ✨

With a century-plus track record, the club sandwich has won fans around the world thanks to its simple yet craveable flavor and ease of preparation. But within the framework of the original, the sandwich invites opportunities for new additions, ingredients swaps and regional flair.

Read on—and join the club: https://www.getflavor.com/join-the-club-sandwich-club/

Leslie Serrano, senior manager of culinary innovation at Chipotle Mexican Grill, is helping shape the future of fast-cas...
24/09/2025

Leslie Serrano, senior manager of culinary innovation at Chipotle Mexican Grill, is helping shape the future of fast-casual dining at one of America's most influential brands.

In this conversation with Flavor & The Menu's Katie Ayoub, she shares how Chipotle is rethinking value with platforms like Build-Your-Own-Chipotle, why LTOs such as Adobo Ranch and Chipotle Honey Chicken are resonating with fans, and how inspiration strikes everywhere.

Read on: https://www.getflavor.com/flavor-trailblazer-leslie-serrano/

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/

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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.)