By Cathy Nash Holley
May 7, 2021

If ever there was a barometer on the state of menu innovation, this special “Best of Flavor” edition might be it.

Our editorial team casts a wide net out to our readers, inviting them to submit their “best” flavor builds. This could be a top seller, a surprise menu hit, or anything they view as a “best of.” The resulting collection of 100 entries is not only a resource of shining food & beverage innovations—we see these flavor stories as the collective intellect of modern menu development, with key themes that reflect the times:

• Mexican-inspired flavor builds, from taquitos to chicken poblano—no doubt due to their broadened position as comfort food fare among American consumers
• Building on the love of Mexican flavors, mash-ups conveying both familiarity and ingenuity, in particular Indian-Mexican creations; these cuisines share a natural affinity, merging flatbreads into tacos, wrapping up the warm, redolent flavors of both pantries
• Tropical flavors like mango, passionfruit and pineapple seeing more menu play, naturally buoying our spirits in the process
• Innovation leveraging comfort-centric ingredients like chicken, bacon, brisket, bagels, cheese and cheese sauces
• A welcoming playfulness of favorite flavors that indicate a safety of experimentation—Nashville hot for example, or pimento further pushing regional boundaries

Menu developers also tap into the learned strategies that have helped keep our industry afloat through the past year, and are proving to be long-term solutions, like meal kits beautifully designed to optimize the at-home dining experience, and critical cross-utilization of ingredients.

One fundamental through line in this special issue is the enthusiasm and passion these contributors have for flavor and for their craft. To thoughtfully create a menu item that not only is a standout representation of their brand, but offers a winning flavor experience for their guest is the highest form of hospitality. These “best of” builds underscore the perseverance of the food & beverage masters who drive the foodservice industry. Here’s to our continued climb upwards.

Managing Editor Katie Ayoub’s talent, hard work and positivity not only make my job more enjoyable, but make this special issue a standout. Her knowledge of and dedication to the foodservice industry is exceptional, and evident throughout these pages.