September-October 2022
Stories in this Issue
Hitting the Sauce
Creative, intentional approaches to flavor building provide critical points of differentiation
Flavor Makeover: Carrots
Carrots are flexing their plant power across all dayparts
Grilled Cheese, Please!
A classic sandwich, endless innovation
LTO Wins: Lemonade
A fresh approach to menu engineering
Sponsored Content
Sea Solutions
New Wave Shrimp helps restaurant operators expand their plant-based offerings
A Conversation with Kajsa Alger
A reader's perspective on a few of the topics explored in this issue
Flavor on the Edge: Dates
This ancient fruit offers trend-forward solutions for modern menus
Flavor Expedition: Los Angeles, Part 3
Trend tracking uncovers new menu opportunities: Japanese-Italian mash-ups, Nikkei cuisine and yuzu kosho
10 Beverage Builders: Savory Sippers
Unexpected flavor touches are introducing an exciting dimension to modern beverages
Flavor Expedition: Los Angeles, Part 2
Trend tracking uncovers new menu opportunities: Dry-aged finfish and fat-washed cocktails
Gen Z: Redefining Comfort
Reaching this demographic requires tapping into emotional connections to food
Flavor Expedition: Los Angeles, Part 1
Trend tracking uncovers new menu opportunities, including a new breed of both pizza and plant-based concepts
To-Go Breakfast Wakes Up
Morning menu innovation is back in full force
Sponsored Content
Small Size, Big Flavor
Packed with the brand’s signature qualities, these mini portions of Boursin offer big opportunity
Flavor Trifecta: Pablo Zitzmann
Morning menu innovation is back in full force
Gallery
Fried Chicken Moves to Mornings
The breakfast sandwich offers an ideal home for the red-hot fried chicken trend
Sponsored Content
On Trend with Gen Z
Leveraging one pantry item in three dishes that win with these customers
