Flavor Trends, Strategies and Solutions for Menu Development
Flavor Trailblazer: Erin Hess
Filtering fast-moving trends through the lens of brand, operations and guest appeal
Best of Flavor 2026
Our Best of Flavor issue brings together 101 standout menu concepts, reflecting the creativity shaping today’s menus
Cheese and Fruit With an Autumn Upgrade
Bezel | Denver
Limited Time, Loads of Indulgence
Best of Flavor Insights: developing decadent LTOs
Challenges Fuel Creativity at the Culinary + Cocktail Clash
ProStart students team up with major restaurant brands
Bold Builds Start Here
Make Mountaire® Black Label Chicken your protein partner for modern menu innovation
KC Flavor Champion: Christian Hallowell
Successfully leveraging texture to deepen flavor impact
More To Savor
Bites & Sips: Just Around the Vend
Exploring microtrends, one bite and sip at a time
Flavors on the Edge: Labneh
Creamy, tangy labneh expands its menu footprint
Punching Up Pasta With Unexpected Finishers
5 easy-to-add differentiators for an instant upgrade
KC Flavor Champion: Kevin Ripley
Applying an artisan-forward approach to lift craveable concepts
State of the Plate: Noodling Around Asia
From ramen and pho to “Sprite” noodles and global mash-ups
The Plus-One Power Move
A strategic shortcut to crafting fresh menu wins
Thai Shrimp & Grits Recipe courtesy of J. Keith Morrison | Sponsor: SupHerb Farms®
Flavor Trends, Strategies and Solutions for Menu Development[google_sidebar_ad...
Steak Musubi with Chimichurri Sauce Recipe courtesy of Margaret Occhipinti | Sponsor: SupHerb Farms®
Credit: otysonphoto.com ...
Moroccan Meatball Sandwich With Creamy Harissa & Zesty Yogurt Sauce Recipe courtesy of Carrie Welt | Sponsor: SupHerb Farms®
Credit: otysonphoto.com ...
Grilled Caprese Chicken Recipe courtesy of Kevin Rasberry | Sponsor: SupHerb Farms®
Credit: otysonphoto.com...
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