FOUNDERS

Michael C. Wigell
David J. Stafford

OUR TEAM

David J. Stafford
Principal
(503) 598-8500
david@flavor-online.com

Cathy Nash Holley
Publisher/Editor-In-Chief
(207) 865-4432
cathy@flavor-online.com

Kathy Hayden
Senior Editor
(207) 318-9202
hayden@flavor-online.com

Linda Skinner
Associate Editor
(207) 865-4432
lskinner@maine.rr.com

Sharon Pieniak
Art Director
Bluecat Media
sharon@bluecatmedia.com

Tom Lenberg
Vice President of Sales & Marketing
(312) 953-2407
tomlenberg@aol.com

Robert C. Stafford
Director of Sales
(360) 815-5889; rcstafford@gmail.com

Lisa Stafford
Director of Business Development
(503) 598-8500
lisa@flavor-online.com

Pete Chiboucas
Director of Marketing - Online
(503) 598-8500
pete@flavor-online.com

Dea-Anna Johns
Office Manager
(503) 598-8500
djohns@mediaunltd.com

THE FLAVOR EXPERIENCE 2009
www.flavorexperience.com

Sharyn Iler, BSI Inc., Managing Partner
888-EVENT-29
sharyn@bsiconferences.com

Flavor & The Menu is published five times a year by:
MEDIA UNLIMITED, INC.
7150 SW Hampton St.
Suite 206
Tigard, OR 97223
(503) 598-8500
(503) 387-5305 fax

EDITORIAL ADVISORY BOARD

JAMES CASSIDY
Corporate Chef
Ram International,
Lakewood, WA

JAMES DEGEN
President
J.M. Degen & Co. Inc.
Tucson, AZ

ROBERT DANHI
Chef/Owner
Chef Danhi & Co., Los Angeles

AL FERRONE
Regional Director of Food & Beverage
Hilton Hotels Corp., Bevery Hills, CA

STEVEN GOLDSTEIN
Partner
The Culinary Edge, New York, NY

ROSS KAMENS
Executive Chef
Noodles & Co., Boulder, CO

GERRY LUDWIG
Corporate Consulting Chef
Gordon Food Service, Grand Rapids, MI

BILL MAIN
Principal
Bill Main & Associates, Chico, CA

RON PAUL
President
Technomic, Inc., Chicago, IL

PUBLISHER'S NOTE

As I prepared this page’s collection of inspirations and takeaways, Technomic released its newest Flavor Consumer Trend Report, in which two-thirds of consumers say that the discovery of a new flavor can persuade them to return to the same restaurant for the same dish. More than a third (36 percent) of diners say they are more interested in trying new flavors than they were a year ago.

These are exciting prospects for marketing and menu development in the coming year; smart chefs and operators will focus more on flavor-first brand messaging to attract customers and will be on the lookout for new sources of flavor inspirations. Here are a few, for starters:

. . . . . . . . . .

Our recent Flavor Experience was a source of inspiration, from the wonderful foods and beverages to the simple but groundbreaking ideas the many sessions generated. I was especially inspired by a session in which Noodles & Company’s executive chef, Ross Kamens, shared a visual approach to connecting with guests through the flavor experience. Years ago, Noodles & Company reformulated its business strategy to a flavor-first approach and, in doing so, developed a diagram showing the critical steps leading to brand differentiation. Kamens reports that providing team members with a visual depiction of strategy solidifies the common goal, with the result of “connecting our guests to an experience we are proud to serve.”
TAKEAWAY: Make sure flavor has a place in your business model, and distill its impact down through a step-by-step, easily understood approach that leads to a business-building flavor experience.

. . . . . . . . . .

I know that learning a new language through immersion is an effective technique; the same can be true of learning new flavors. A new and unique program in Boston presents area culinarians with a “reverse immersion” course in the regional flavors of Italy. Founded by chef Carleen Haylett, La Pentola di Rame sponsors guest chefs from abroad with the goal of fostering regional Italian cuisine in the states. Each chef stays for two weeks, introducing area chefs and foodies to authentic flavors through classes and special dinners. Most recently, Calabrian chef Mario Cimino hosted a series of culinary classes and a special six-course dinner at The Herb Lyceum in Groton, Mass.
TAKEAWAY: Restaurant operations small and large should consider inventive opportunities for flavor immersions — intense, focused sessions to bring about new flavor inspirations.

. . . . . . . . . .

A friend and client, Bob Winnie, of Springfield, Mo., recently shared an unusual story illuminating flavor’s role in our lives. During a KSWF radio program in which DJs were discussing various forms of punishment they suffered through childhood, a woman called in to report that the most effective means of punishment invoked in her house was “the loss of flavor.” She described how her parents “took away my flavor” as a penalty, meaning that for a period of time, she was forbidden to enjoy such luxuries as butter, salt, pepper, ketchup, mustard. “Torture” was how she described it. No ketchup with fries? Now that’s cruel.
TAKEAWAY: Try to imagine a day without flavor to remind yourself how truly hard-wired we are for it.

. . . . . . . . . .

I would love to hear your flavor inspirations — those events, instances and anecdotes that drive your passion and create memorable flavor experiences for us all.

Cathy Nash Holley
Publisher/Editor-in-Chief

p.s. As always, I welcome your feedback; e-mail comments to cathy@flavor-online.com.