Flavor Trends, Strategies and Solutions for Menu Development

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Clockwise from top left: TJ Delle Donne, Assistant Dean of Culinary Relations & Special Projects at Johnson & Wales University (JWU), introduces the school’s students and alumni who provide critical culinary support at Flavor Experience; JWU’s Dean of College of Food Innovation & Technology Jason Evans talks about “calamity as inspiration,” turning food system challenges into opportunities for innovation; Impossible featured a mini puff pastry bite with Impossible Unbreaded Chicken, sage gravy, peas and carrots; CSSI’s Rachel Royster leads a dynamic panel discussion on successful growth strategies and marketing campaigns, featuring Lori Primavera, VP, R&D and Product Marketing for Smoothie King; Andrew Ruga, Senior R&D Manager and Corporate Chef for Checkers and Rally’s; and Missy Schaaphok, Taco Bell’s Director of Global Nutrition & Sustainability.

Flavor Experience celebrated its 20th anniversary in August, showcasing three days of flavor trends and consumer insights, along with food and beverage inspiration—all aimed at giving high-volume menu developers a roadmap to menu success in 2025 and beyond. Presented by Flavor & The Menu magazine, this singular annual event explores the ever-evolving world of flavor, marking two decades of inspiring innovation in foodservice.

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About the Author

mmKatie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]

 

 

About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]