Clockwise from top left: Monin offered a Coconut Shrimp with ube sauce and a matcha drizzle paired with a Tropical Itch 2024, a riff on the classic cocktail with mango purée and passion fruit syrup; Custom Culinary’s Nicole Yossifon presents a platter of Indian-Style Chicken & Waffles for the crowd; flavor exploration is the name of the game at Unilever’s Tasting Table, offering an interactive experience of combining unexpected flavors; Datassential’s Renee Lee Wege shares the next big beverage trends, diving into both non-alc and boozy opportunities.
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.
About the Author
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]
