Clockwise from top left: An afternoon excursion enables attendees to explore San Diego’s vibrant North Park neighborhood; enjoying the vibe at Happy Medium (from left) are Dessert Holding’s Andrea Todd and Eric White, Patrick Roso of Twin Peaks, Quinn Adkins of HCJB Enterprises, Twin Peaks’ Alex Sadowsky, Eric Stein of Church’s Texas Chicken and Sterling-Rice Group’s Christie Wood; in a fascinating operator panel discussion, Mindy Armstrong, VP of Menu Innovation, Ascent Hospitality (right), interviews Amy Alarcon, VP of Culinary Innovation, Popeyes Louisiana Kitchen (left) and Mark Wynsma, R&D Chef, Sweetgreen (center), talking through innovation challenges and flavor wins; attendees speak candidly about emerging flavors at our annual Flavor Trends Roundtable, led by Cathy Nash Holley (not pictured); Mike’s Hot Honey sponsored a visit to Tribute Pizza, a spot known for its wood-fired pizzas that pay homage to iconic pies across the country and around the world; Gerry Ludwig, former Corporate Consulting Chef of Gordon Food Service and a longtime Flavor Experience presenter, came out of retirement to take attendees on a virtual restaurant tour of Chicago’s South Side.

Save the date for the 2025 Flavor Experience
August 17-19
Newport Beach, Calif.

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.