Flavor Trends, Strategies and Solutions for Menu Development

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By Rob Corliss
January 27, 2021

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Restaurant takeout has been thrust into uncharted territory. Operators have risen to the challenge and creatively cross-utilized existing ingredients in newly formatted ways to sustain business and address shifting consumer consumption preferences. Thus, the proliferation of take and bakes. Here are five ideas for bakes with on-trend flavor combinations.

  • Carnitas & Migas Bake
    Pork carnitas + migas + shredded Mexican cheese blend + salsa
  • Sausage, Biscuit & Egg Strata
    Buttermilk biscuits + seared ground maple sausage + whisked egg + aged cheddar cheese + peppered white gravy
  • Huevos Rancheros & Hashbrowns Casserole
    Refried black beans + crispy shredded hashbrowns + scrambled eggs + green chile gravy + shredded 3-cheese blend + tortilla crumbles + salsa
  • Loco Moco Casserole
    White rice + seared ground hamburger + fried eggs + brown gravy
  • Popcorn Chicken Parmesan Casserole
    Large elbow pasta + tomato sauce + popcorn chicken + shredded mozzarella/ground Parmesan + garlic-bread breadcrumbs

 

ABOUT THE AUTHOR

mmRob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.

ISSUE

From the January-February Top 10 Trends 2021 issue of Flavor & The MenuFrom the January-February Top 10 Trends 2021 issue of Flavor & The Menu

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STORY TAGS

2021 January-February Top Ten Trends
Bakes Trend
Take-home bakes


About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.