Flavor & The Menu

@GetFlavor

Flavor trends, strategies & solutions for menu development

Joined August 2010

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  1. Feb 14

    FF: : Innovation In The Fan Favorite -

  2. Feb 12
  3. Feb 12

    Here are 10 flavor embellishments, enhancements and adornments happening right now:

  4. Feb 12

    Fresh and profitable, juice and juice blends pack plenty of positives on a menu:

  5. Feb 11

    Next-Level Non-Alcoholic Beverages - A Refreshing Change:

  6. Feb 11

    In a new embrace of Mexican cuisine, chefs are adopting recipes and ingredients as their own:

  7. Feb 11

    Comfort bases get culinary upgrades in hashes, chilaquiles and savory porridges:

  8. Feb 10

    Modern nachos offer a fun shareable with endless potential around creative builds and premium upgrades

  9. Feb 10

    10 Chile Pepper Flavor Upgrades

  10. Feb 10

    Guajillo offers the combination that modern diners seek: complex heat with global flair

  11. Feb 9

    The Lenten season is primed for restaurants to experiment with innovative seafood dishes and menu LTOs:

  12. Feb 9

    Seafood sandwiches are prominent during Lent, but can translate to year-round opportunities:

  13. Feb 9

    Bar bites, appetizers, small plates, and snacks offer the biggest opportunities for seafood innovation:

  14. Feb 8

    Seafood is becoming more hip, elbowing its way into brunch, global mash-ups and modern flavors:

  15. Feb 8

    Seafood is turning heads with its flavor-forward, casual vibe:

  16. Feb 8

    We’ve gathered 12 proven flavor systems that are worth exploiting:

  17. Feb 7

    For restaurateurs, Middle Eastern dishes are good business, with lower food costs, health-forward and big flavor:

  18. Feb 7

    The humble chickpea emerges as a menu superstar:

  19. Feb 7

    FF: Small Potatoes: Big Versatility -

  20. Feb 7

    We asked experts to define authenticity and share ideas on how to connect to it in a meaningful way

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