Volume 12 Issue 3

CONTRIBUTORS

A.E. Segerstrom
A Culinary Passage to India With its layered spices and focus on healthful vegetables, Indian cuisine promises to be the next big influence on American menus.
Aimee Harvey Aimee Harvey is editor at Technomic Information Services, the publishing arm of Technomic Inc., a leading foodservice research and consulting firm. This article is based in part on research taken from Technomic’s exclusive subscription-based online menu-tracking service, MenuMonitor, which tracks all changes on menus of leading chains, regional emerging chains and influential independent restaurants.
The Latest Flavor Immigration Regional cuisines from culinary hot spots and updated fusion inject bold flavors into American menu development Appetizers Step Up Always the place to experiment, the appetizer course continues to lead with creative combinations, downsized comfort foods and a renewed interest in fusion
Bill Briwa , chef-instructor, teaches at The Culinary Institute of America, Greystone, and can be emailed at b_briwa@Culinary.Edu.
Flavors at a Simmer From low food costs to less labor and more menu variety, there are plenty of reasons to adapt slow-cooking traditions to the modern restaurant kitchen. Embracing the Bitter Side One of the least-appreciated and most-misunderstood tastes has a lot to offer the curious cook.
Carolyn Walkup CAROLYN WALKUP, a freelance food, restaurant and travel writer with two decades’ experience covering all aspects of the restaurant business, can be e-mailed at carolyn.walkup@gmail.com.
Dessert Amour Pastry chefs are making French classics new again with subtle updates, reconstructed forms and regional ingredients
Chef Kathy Casey is a food, beverage and concept consultant and freelance food writer. She owns Kathy Casey Food Studios and Liquid Kitchen in Seattle, online at www.kathycasey.com.
Herbal Remedies Herbs make fruit flavors sparkle and shine, especially at the bar, where creativity is flowing like never before
Chef Robert Danhi, CHE, CCP , partners with organizations to support their R&D, human resources, marketing and sales departments and can be reached at robert@chefdanhi.com or chefdanhi.com.
The Flavor of Fire Chiles’ addictive burn also adds rich flavor and color to enliven all parts of the menu East Meets Sweet Asian-inspired treats, focused more on texture and flavor than sweetness, add a new dimension to American dessert menus Extra Profit from Produce Some fresh utilization ideas for minimizing waste and getting the most from fruits and vegetables The Eastern Way with Greens Menus seeking new ways to add more distinctive leafy vegetables, intense aromatics and fresh flavors can look to Southeast Asia Pesto, Refreshed Herb-based sauces break away from tradition in unique global variations Tropical Heat Wave Fruit from the tropics is warming up American palates as menus take a sultry turn A Fresh Take on Frozen Advanced seafood-freezing technologies capture optimum flavor and quality, forcing operators to redefine “fresh” Singapore Street Smarts The street fare of one of the world’s greatest dining destinations is ready to roll onto American menus The Next Culinary Hit Chef Robert Danhi explores the issues, techniques and thinking involved in adapting the latest culinary concepts to mass-market menus. INTERVIEW WITH CHEF ROBERT DANHI Street Smarts A pan-regional approach to Mediterranean ingredients and techniques translates into fresh and flavorful American menus. Noodling Around Asia Building on pasta’s appeal, savvy operators are adding plenty of Asian-inspired noodle dishes to menus, creating best-sellers in the process The Indulgent Side of Produce We know it’s good for us, so now’s the time to make produce an irresistible menu choice, from tempura starters to fabulous fruit desserts By Chef Robert Danhi Spices: Ancient & On-Trend Delivering both flavor and function, spice blends from antiquity inform modern menu development
Darren Tristano , managing director of Technomic Information Services (a division of Technomic that produces market intelligence reports and newsletters for the foodservice industry), can be reached at 312-223-9790 or dtristano@technomic.com.
Building on Burgers Piled high with cheese, endlessly customized and even without beef, burgers are one of the most adaptable platforms on top chain menus. Seafood: A Rising Tide Offering great variety and exceptional menu versatility, seafood captures more dining dollars
David Henkes , is a senior principal at Technomic Inc., responsible for directing strategic consulting and research assignments for supplier, operator and trade-association clients in the food and beverage industries. He is also the executive director of Technomic’s Adult Beverage Insights Group; dhenkes@technomic.com.
Beverage Flavors Grow Up Coffee, tea, energy drinks, dessert ingredients — it’s all fair game in the quest to capture and retain adult drink sales
Deb North Freelance food writer, marketing professional and student of Le Cordon Bleu College of Culinary Arts, can be e-mailed at: debubrat@bellsouth.net.
The Flavor of Success Flavor-based promotions, tantalizing LTOs and repeat customers ensure survival of foodservice’s fittest A Dozen Ways: Single-Serving Desserts are a Sweet Deal Made-for-one treats deliver high-impact flavors at a size and price that diners find irresistible Fit to be Fried Better products, healthier oils and state-of-the-art frying equipment are improving the fitness and flavor of fried foods. Limited Time, Unlimited Potential Savvy operators rely on flavor-forward, brand-oriented LTOs to get them through tough times Nuts to Dessert Nuts are nothing new to the last course, but innovative pastry chefs are drawing more flavor and texture from these old standards Food Meets Fire Techniques for bringing the heat, smoke and sizzle of outdoor cooking into any kitchen Flavor Assist Notable chefs discuss the equipment that helps them achieve a flavorful edge Drawn to the Flame From floor-to-ceiling rotisseries to hot-rock tabletop cookers, equipment takes center stage in exhibition cooking Flavor Delivery Decisions As on-demand flavor and freshness become the industry norm, chefs take the lead in equipment selection Technique and Technology Versatile technologies are on the rise, providing more flavor options and greater precision in cooking. Protein: Front & Center From surf to turf and beyond, a primer on how to maximize protein flavors in menu development Flavor on the Fast Track Advanced cooking technology delivers high-quality food in record time for all dayparts and every menu The Mystique of Umami Umami know-how can unleash the “deliciousness” factor on your menu Flavor as a Business Model The Flavor Pyramid can work for every aspect of an operation, from menu R&D to guest interactions.
Deborah Grossman San Francisco Bay Area food and wine journalist, can be e-mailed at: deborah@deborahgrossman.com
Accounting for Taste Smart chefs learn that a successful menu balances personal flavor preferences and mainstream appeal Tempting Tastes More chefs and operators are starting the meal with amuse-bouches or other gratis bites to tantalize diners, pique appetites and set the dining tone Tableside Delights Culinary touches at the table add value through customization, intensified flavor, made-for-you freshness and interactive drama Flavor in Full View The best menu design works as a culinary tour guide and marketing toolkit Fats Shape Up The race for trans-fat-free alternatives is shaking up American menus The Art of Menu Making Just as important as what goes into a cuisine is the way it’s presented on the menu Word of Mouth Menu descriptors are the ultimate cues for flavor expectation, so choose them wisely Wine-Infused Flavor From classic French techniques to California cuisine, wine enhances guests’ expectations and food flavors Change-Making Menus Innovative menu designers keep pace with a host of new culinary and cultural influences.
Dee Munson , president of The Food Professionals, a Seattle marketing-communications company, can be emailed at professionaldee@mindspring.com
Culinary Connections In the collaborative world of menu development, commodity boards and R&D chefs make powerful partners Making Culinary Connections Commodity boards demonstrate the versatility and appeal of American-grown crops. From the Groud Up Farmers, researchers and scientists work together to ensure a more flavorful food supply. The Flavor of Place Across the country, distinctive climates and growing conditions create regional specialties, which commodity boards help turn into branded flavors By Dee Munson
Dr. A. Elizabeth Sloan President of the consulting firm, Sloan Trends & Solutions. Dr. Sloan can be emailed at: sloantrends@attglobal.net
Hand-Held Feasts & Favorites The sandwich category is exploding in all directions, from comfort-food and mini versions to upscale and ethnic Sideshows in the Spotlight Sharing center plate these days is a wide array of tempting side dishes that shine on their own Home-Grown Flavor Operators look to regional roots for menus touting local, artisanal food and beverages Redefining Luxury Whatever their income level, consumers crave a taste of the good life Hook, Line & Sinker Diners are hungry for fish and shellfish, and operators can bait them with lesser-known species, unusual preps and new flavor pairings Thirsty for Flavor A tough economy hasn’t dampened beverage sales; in fact, drink opportunities abound in every daypart 8 Ways to Beat 2008 Strategies for using shifting economic forces to create new opportunities in the year ahead Off with the Kid Gloves Children’s menus are ripe for reinvention with grown-up flavors and appealing, healthful options Flavors Golden Age An aging population means boundless opportunity for foodservice operators who can meet this hip crowd’s needs Growth from the Garden From the quest for crunch to a growing understanding of umami, 10 great new reasons to pump up produce offerings Small Bites, Big Business From breakfast morsels to dessert shots and between-meal snacks, tasty little treats are hugely popular Farm-Fresh Flavor “ Local,” “artisan,” “seasonal” and “organic” bespeak freshness on the menu The Changing Face of Comfort Demand for comfort foods remains high, while regionality, seasonality, shifting patterns and a focus on health put new spins on old favorites. New Ways to Do Lunch Eating patterns are shifting, but great flavor, convenience and clever portability will keep this daypart strong Bringing Back Boomers Baby boomers wield consumer clout and are the biggest spenders at restaurants; here are some tips on tapping that lucrative market. Steak is From Mars, Chocolate is from Venus Steak is From Mars, Chocolate is from Venus New data on gender and dining preferences will help menu developers appeal to both sexes Portable Premium Feasts Faced with fallout from consumers’ belt-tightening, smart operators view quality, convenience and value as opportunities for growth
Dr. A. Elizabeth Sloan and Larry Atseff President of the consulting firm, Sloan Trends & Solutions. Dr. Sloan can be emailed at: sloantrends@attglobal.net - Dr.Larry Atseff, of MenuMine can be reached at larry.atseff@fsrin.com; 888-386-6368.
Flavor Without Borders Menu innovators are taking a cross-cultural approach to appetizers and entrées
Felix Caulfield is a freelance writer based in New York City.
Pitcher Perfect Shareable, fruit-filled pitchers provide a cool way to quaff warm-weather cocktails Spirited Flavors Distillers across the country are creating exceptional beverages for a discriminating niche market Drinks for Everyone It’s time to dip deeper into the well for creative non-alcoholic beverages that captivate all customers Cocktails Raise the Bar London’s drink revolution sparked global flavor innovation for this American export Hot Trends in Winter Beverages The world of mixology adds heat and plenty of flavor for the chilliest months of the year. Soaking in Tropical Flavors Warmer weather, an influx of tropical fruits and a taste for all things Latin make rum drinks the next wave on the bar scene Make it a Double When chefs and mixologists work together to craft thoughtfully paired bar menus, profits pour in By Felix Caulfield
Gerry Ludwig Consulting chef for Gordon Food Service in Grand Rapids, Mich., where he creates trends-based culinary solutions for operators, conducts seminars and workshops, and hosts trend-tracking tours in New York, Chicago and San Francisco; he can be e-mailed at: gerry.ludwig@gfs.com.
Flavor Expedition: New York City Big Apple restaurants drive the casualization trend Flavor Expedition: Miami Heat Newly emerging Latin flavors abound in South Florida Flavor Expedition: Los Angeles A new wave of casual cuisine shakes up this trendsetting town Flavor Expedition: Street Food Explosion Focusing on global street foods unearths a world of flavor for grab-and-go menu ideas Flavor Expedition: Chicago Chefs are quick to spot new flavor opportunities from New York and remake them in Windy City ways Flavor Expedition: New York City This flavor epicenter offers a world of ideas for handheld meals, anytime treats and simple-yet-satisfying indulgences Flavor Expedition: San Francisco The streets of San Francisco’s varied neighborhood restaurants push authentic regional cuisines toward the mainstream and provide ideas for grab-and-go meals A Mediterranean Flavor intensive The Worlds of Flavor conference gives a tasting tour of what the region’s varied cuisines can bring to American menus Flavor Translation: Burmese Tea Salads Multilayered crunch takes composed salads into new territory Flavor Translation: Pupusas & Arepas Expert R&D ideas for translating two Latin treats into ready-to-menu handheld flavors Flavor Translation: Banh Mi Expert R&D ideas for using a single inspiration to inject new flavors throughout the menu Flavor Translation: Okonomiyaki Expert R&D ideas for using a single inspiration to inject new flavors throughout the menu.
Jack Robertiello Writes about spirits, cocktails, wine, beer and food from Brooklyn, N.Y.; he can be e-mailed at: applejak@earthlink.net.
Autumnal Accents Gear the drink menu to cool-weather flavors with essences of apple, pear, pumpkin and cranberry Happier Hours Old-school, after-work promos are back, with 21st-century panache, sophisticated food and thoughtful drink pairings Packing a Punch Festive, communal drinks are making a big splash in the cocktail world Make It Pop Chefs are harnessing carbonation’s power in new and old ways to liven up the bar Tea Time for Cocktails Black, green, herbal and otherwise, tea makes a return engagement in both hot and cold bar drinks Wine Bar Menus Mature Wine bars are having a renaissance, and this time the food is as important as the wine Richer, Darker, Stronger Autumn and winter drink menus add flavor and intensity with warming spices, brown spirits and seasonal produce New Tails to Tell Mixologists are shaking up the cocktail scene, using wine and beer to give new life to mixed drinks Savory Sips Mixologists use fresh veggies, herbs and spicy touches from the kitchen to put a culinary spin on drinks New Parameters for Pairing Chefs, sommeliers and winemakers look beyond color-coding to create worldly, taste-driven matches for food and wine A Pastry Chef Walks Into a Bar As kitchens and bars cross-pollinate, American bartenders find inspiration in dessert ingredients and techniques Beer Hits the Big Time Craft-made and European-inspired brews elevate beer to fine-dining status and show great food-pairing potential Elevated Spirits Distillers worldwide are enhancing classic quaffs and resurrecting others to create a deeper well of flavor possibilities Raising the Bar Flavor infusions, rims, syrups and other extras give operators an edge with beverage programs. Balance at the Bar Well-crafted cocktails combine individual ingredients for a fully harmonized flavor experience Bridging the Drink Divide Sophisticated cocktail creations stretch beverage-ordering behavior for both sexes.
James Degen, CMC , president of J.M. Degen & Company Inc., can be reached at 805-434-2400 and www.degenconsulting.com
The Flavor Pipeline From moisture-enhancing dried-plum powder to aromatic peanut oils, commodity boards make the world a more flavorful place Flavor Infusion Vacuum tumblers impart deep flavor, offering value-added versatility for meats, fish and veggies Putting a Brand on Breakfast From quick-serve cereal cafes to name-brand coffee, breakfast branding is waking up morning flavors everywhere. Barbecue Beyond Borders When it comes to slathering ribs or a brisket, barbecue is clearly a matter of regional taste. Regional Romance From local produce to the nation’s best seafood, recognizing regional brands on the menu promotes quality, care and great flavors By James Degen
Jim Britt , manager of foodservice and hospitality accounts for gBritt Public Relations and Marketing, can be e-mailed at jim@gbritt.com
Keeping Pace with Flavor Demographic shifts have key foodservice players jumping to deliver the high quality and refined taste consumers demand.
Joan Lang Founder and editorial director of Full Plate Communications in Cape Elizabeth, Maine, can be emailed at: joanmlang@aol.com.
A Dozen Ways To Light a Spark with Starch À la carte or included, there’s no excuse for serving drab starches Center-Plate Shift Even protein-loving chefs see the beauty of piling vegetarian, vegan or produce-heavy options onto menus Big Dish Redux The small-plate approach has changed dining patterns forever, but some chefs prove that bigger is sometimes better Cross-Segment Strategies Savvy operators prove that bringing signature flavors to new markets helps them grow through some lean times Flavor Collaboration Some of the most successful menu specials are created with a hand from commodity boards Top Ten Dried Fruit, Nuts and Seeds The South Rises Again Infused with rich flavors, deep culinary traditions and craveable comforts, Southern food is being reborn Top Ten Mediterranean Menu-Makers Japan, Beyond Sushi From noodles and hot pots to grilled meats, traditional Japanese flavors wow American diners Flavor Solutions Amazing Glazes Top Ten Alcoholic Additions Top Ten New Ways to Tea Up Korea Comes to the Fore With healthy ingredients, simple preparations and flavorful meat, Korean cuisine could be the next great Asian inspiration Top Ten Flavors in the House Taste of Tradition Chefs foster great flavor and a good cause with the heritage-breed movement Recession-Proof Flavors While belt-tightening is scary for some, clever chefs and operators thrive on flavor Sweet Comfort When it comes to desserts, a touch of familiarity breeds sales Welcome to Club Med A pan-regional approach to Mediterranean ingredients and techniques translates into fresh and flavorful American menus. Proprietary Flavors As more concepts rely on signature sauces, spice blends and other flavor boosters, outside flavor experts are becoming vital partners in restaurant kitchens Dessert Goes Soft Full of flavor innovation and old-fashioned charm, pudding-based sweets prove their versatility and appeal By Joan Lang Top Ten House-made Condiments Moor Flavor With its built-in diversity and rich history of culinary influences, Moroccan cuisine is ready for prime time.
Joanne Lichten Ph.D, RD , registered dietitian, consultant, speaker, author and president of Nutrifit Consulting, can be e-mailed at drjo@drjo.com.
The Picture of Health Successful operators are finding tasteful new ways — including symbols and color codes — to flag healthful menu items.
Jody Shee An Olathe, Kan.-based foodservice researcher and writer, can be reached at jody.shee@sbcglobal.net.
Contracted to Satisfy Food- and facilities-management companies are turning yesterday’s cafeteria into tomorrow’s food bazaar
Karen Weisberg Award-winning business writer covering the foodservice industry, can be e-mailed at: kweisberg1@optonline.net.
Healthful Helpings Behind the scenes and online, commodity boards drive efforts to upgrade nutrition on the nation’s menus Tantalizing Tidbits From Southern-fried chicken skins to mini meatloaf sandwiches, chefs have fun with profitable, one-bite creations Skewers Make the Point Versatile, cost-effective and fun to eat, food on sticks inspires chefs with protein, produce and flavoring options Sparking Sales Commodity groups get operators fired up though education, innovation and even promo bucks — all free of charge Power Pairings Look to the fresh bounty of the season for flavors that complement center-plate proteins Far From the Old Grind Chefs are taking ground meats far beyond simple burgers, creating signature mixed blends and menu hits A Passport to Protein Chefs know no international boundaries when it comes to infusing the center of the plate with global flavors, techniques and treatments Protein Heads Down Home Homey, outdoorsy, wood-fired flavors are coming inside and making a mark on protein preparations Hitting the Sauce From earthy mushrooms to fresh herbs and fruit, distinctive sauce ingredients are making creative matches with center-of-the-plate proteins Flexing Menu Muscle Chefs are keeping protein costs in line by using less-expensive varieties, alternative cuts and tenderizing techniques Slow Cooking, Low Costs Using low-temp, homey techniques like braises and confit brings out the best in less expensive cuts of meat A New Coat of Flavor Coatings, rubs and crusts create a new layer of flavor for meats, enhancing mouthfeel, eye appeal and textural interest Burgers at Their Best The all-American favorite has evolved to suit all tastes, from meat-eaters, to seafood-lovers to vegetarians Protein Takes Shape Roll it into roulades, slice it or dice it — creative ways to bring new forms, textures and flavors to the center of the plate.
Kathleen Fleury , a freelance writer who lives in New York City, can be e-mailed at kfleury@zshliterary.com.
Favored Flavors Four chefs reveal their current flavor inspirations. Chocolate for Grown-Ups Darker, richer, blended, more intense — today’s chocolate desserts lend a sophisticated air to the end of the meal.
Kathy Hayden
Flavor Cues from the Big Three New opportunities await operators whose menus take global flavors beyond basic Mediterranean, Latin and Asian fare Three Days to Think Flavor Flavor trends and strategies came to life at the 2010 Flavor Experience in Newport Beach, Calif. A Dozen Ways to Pour on the Sauce Great sauces prove that the smallest component of a dish can often make the most impact New Classics in the Making As chefs and menu developers seek the next great flavor combinations, commodity boards go outside the box to help A Dozen Ways: Theres an App for That Snacking, at-the-bar eating and happy hours are on the upswing, giving appetizers more appeal than ever A Dozen Ways to Stir the Pot Comforting, affordable and easy to embellish, soup is a great food for our times, and chefs are finding ways to make it even greater Making Sense of Flavor From umami know-how to optimum fruit ripeness and the best cooking techniques, commodity boards are leading the way to better sensory awareness A Quality Time Quality and flavorful points of differentiation were common refrains at the fifth annual Flavor Experience in San Diego A Dozen Ways to Get On Board Looking for the latest and tastiest menu ideas? Check in with commodity boards. A Dozen Ways for Breakfast to Break Out The morning meal has turned into an anytime way to serve up affordable, comforting flavors for hungry and harried diners Fresh Flavors Abound Plenty of innovative food and beverage ideas were on the menu at the fourth annual Flavor Experience in San Diego Desserts to Savor Multi-dimensional sweets like curried pastry cream, salty caramel and fruit carpaccio blur the line between courses Produce in its Prime Produce options, including frozen, canned or dried, offer peak flavor year-round. Drink in Springtime As warmer weather ushers in fresh herbs, aromatics and fruits, bar menus sprout new flavors. Making Room for DessertNew Page The ripple effect of the “coffee culture” and snackable desserts means new flavor opportunities in the dessert world. Flavor Shock The second annual Flavor Experience demonstrates why dazzling diners is an industry imperative By Kathy Hayden Flavor With Passion Menu makers and mixologists gather in San Diego for an inspiring event: the third annual Flavor Experience
Katie Ayoub Katie Ayoub, an award-winning writer and former food-magazine editor, owns Katie Ayoub Editorial Services; she can be contacted through www.katieayoub.com.
Redefining Rustic Produce is at the heart of well-loved, homestyle recipes with a rustic accent. A Plan for Produce Three foodservice associations want to double produce usage by 2020; industry leaders show how it can be done Fruit Affinities Chefs add flavor complexity to fruit desserts with surprising ingredient combinations Finely Chopped Flavor Paying attention to the size and shape of produce cuts lets chefs dictate taste in every bite Fresh From the South Local bounty and updated culinary traditions make produce a defining feature of the Southern table Joining Forces for Flavor When commodity boards collaborate, unique messages and delicious ideas are part of the mix Well-Bred Flavors Chefs looking for the latest, greatest flavors turn to the produce category, where better taste is a matter of good breeding Produce at Its Peak Leading multi-units use fruits and vegetables to set their menus apart, bringing great texture, flavor and nutrition to the table Making Bundles with Produce Stuffed, wrapped or in other unique packages, produce is giving new shape to small plates, sides and other veggie-centric dishes
Lindsay Sterling Food writer who began her career cooking under legendary chefs Jeremiah Tower and Sam Hayward. www.lindsaysterling.com.
Sprouting Young Foodies From veggie-rich sides to a la carte fruit plates and slimmer smoothies, produce comes to the rescue on children’s menus Fresh Take on Texture Produce provides boundless textural options on the menu and proof of quality in the kitchen The Fresh Frontier Younger, wilder, super-small and multipurposed: the many ways menus are upgrading produce Produce Pairings New ways to use fruit and vegetables in classic flavor combinations The Power of Produce When it comes to inspiring menu development, produce leads the way. Here, industry experts weigh in with fresh ideas and strategies for putting more produce power to work Salad Style Watch From roasted roots to clean slaws and splashes of citrus, chefs are putting innovative spins on salads Scintillating Sides Parsnip puree, on-trend terrines and yucca fries are just a few new options adding flavor and variety to the plate. Out of the Ballpark Sausage has outgrown its humble, kitchen-trim roots and become a delicacy on contemporary menus Produce Front & Center Chefs tune in to the limitless potential of produce as the main event.
Maria Caranfa , director of Mintel Menu Insights, is a registered dietician, speaker and trend analyst. She can be reached at mcaranfa@mintel.com or 312-932-0400. Mintel Menu Insights tracks menus from more than 575 U.S. restaurants, from chains to independent fine dining.
Pie Revised Continued desire for hearty, simple fare means pie’s time has come again, and it’s being rolled out in traditional and updated forms Texture Takes Hold Crisp, fresh, brittle or creamy, textural descriptions have the power to evoke emotions, entice appetites and sell food Building on Basics A dollop of innovation can turn a dessert standard into a menu standout Fruitful Finishes Pastry chefs have bushels of ideas for keeping fresh fruit on dessert menus Sweet Perfection The classic pairing of fruit and cream brings dessert into balance
Marilyn Dompe , founder and president of Dompe & Associates, specializing in strategic marketing communications to foodservice, retail and consumer segments, can be reached at mdompe@ainet.com.
Global Flavors Comes Home As American menus adopt more global flavors, commodity boards offer road maps for using domestic ingredients in worldly ways Just Add Research Whether tracking dining demographics or researching attitudes about sustainability, boards prove operators don’t have to go it alone Taste-Making Partnerships Commodity boards help foodservice operators turn ordinary ingredients into extraordinary menu highlights
Priscilla Martel Author, foodservice educator and consultant, provides product and menu development and marketing services; she can be e-mailed at: info@allabout-food.com.
Building a Better Breadbasket Operators are learning that high-quality bread service supports the rest of the menu The Appeal of Pasta The Italian staple, in all sizes, shapes and formulations, is seeing a resurgence on U.S. menus Speaking of Flavor There’s no single flavor lexicon, but chefs and scientists are moving in that direction Desserts to Dine For Seasonal specials, bundling, sharing and other strategies prove that desserts can still be a sweet deal for operators and diners The Soul of Sweetness Refined sugar and high-fructose syrup find competition in the quest for more healthful and natural sweetening agents Breakfast Makes a Move Once a menu afterthought, breakfast is now an anytime profit center, as operators pile on flavor options to capture more business Mining the Mediterranean Chefs coax new culinary inspiration from the classic ingredients and flavor dynamics of this region’s rich and varied cuisines Secret Flavor Sources Whether foraging in secret spots or scouting for obscure ingredients online, some chefs go out of their way to find distinctive flavors Breads Rising Role Tap the surging interest in artisan and whole-grain bread to add flavor, texture and rustic charm to menus Working the System Flavor-system innovations are transforming the foodservice industry with improved functionality, nutrition and satiety Rustic Revival Whether taking an ingredient-focused approach or revisiting heartier baking techniques, pastry chefs find flavor in simplicity Quest for the Real Deal Anyone can call their food authentic, but it takes a culinary anthropologist to deliver true cuisine Brave New World With lines blurred between flavorists and culinarians, who will create the next “new” flavor? Go Nuts From toasted and spiced for salad toppings to raw and ground in sauces, nutritious nuts add personality and flavor to every part of the menu. Dessert on Ice Creative pastry chefs, inspiring ingredients and brisk sales prove frozen desserts are cooler than ever Seasoning with Scent Chefs are tapping this powerful sense like never before, using aromatic ingredients to create a new flavor palette By Priscilla Martel Flavor in Full Bloom Flavor-forward chefs and mixologists find that floral flavors and accents offer more than aesthetic appeal.
Rita Negrete Senior editor at Technomic Information Services, the publishing division of leading foodservice research and consulting firm Technomic Inc. She can be reached at: rnegrete@technomic.com.
Deep-Fried Foods with New Finesse Diners’ love affair with the deep-fryer grows hotter as more creative ingredients and flavors hit the fat Greens Mean Business Smart operators are innovating with salads, capturing more healthful eaters and snackers Flavor is Always in Season Tie limited-time offers to seasonal ingredients for fresh-tasting items that set your menu apart LTOs Go Bold Operators are taking a fast, flavorful approach to new and seasonal menu options that keep diners coming back for more Repositioning Protein Value-seeking diners want to find bold flavors and ‘wow’ preparations at the center of the plate Studies in Success Restaurants that thrive in a downturn keep an eye on costs, but not at the expense of flavor Flavors Rising Stars Positioned between mainstream and independents, emerging chains offer clues to what’s next on menus By Rita Negrete & Aimee Harvey Flavor Darwinism Nimble operators at emerging multi-units find niches and specialized flavors are the ways to grow Soup: More than a Simmer From classic chicken noodle to nouveau French onion, soup is hot, easy and ready for more menu action The New Naturals Natural, organic and local ingredients meet consumer demands for fresh flavor and better-for-you offerings Limited Service, Unlimited Flavor Quick-serve restaurants and coffee chains appeal to flavor-hungry Americans with menu upgrades and more sophisticated flavors Pizza: Whats on Top Highly versatile yet oh so familiar, the pie is poised for upscaling and innovation Salad Days A creative and flavorful approach to greens can turn salads into menu moneymakers.
Rita Negrete and Aimee Harvey
Stepping Up Kids Menus Successful kids’ menus tie into larger culinary trends: fresh, healthy fare; bolder, more-sophisticated flavors; and interactive fun
Robin Schempp Founder and president of Right Stuff Enterprises, specializing in creative culinary market, menu and product development; robin@rightstuffent.com www.rightstuffent.com.
Flavors from the Halfshell Bivalves add ocean-fresh flavor and an eco-friendly element to the menu in many interpretations Modifying Flavors Mixologists tap a world of old and new ingredients to create flavor alchemy in modern cocktails Big Easy Pieces Always a source for culinary inspiration, New Orleans is leading the nation in preserving and promoting its distinct regional foodways Sweet and Sour Power House-made, locally sourced or proprietary, signature pickles pack a peck of flavor A Spirited Revolution Upgrading beverage programs with venerable classics and sophisticated sips brings a new cocktail culture to the bar A Dozen Ways: Lessons from 2008 Quality, comfort and casual approaches made for a great year of dining, and 2009 promises more delicious flavor interpretations A Dozen Ways with American Artisan Cheese U.S. cheeses hold their own with the best in the world and deserve a place of pride on more menus A Dozen Ways: Eco-Friendly Fish Fare Seafood choices that benefit the environment are also good for business A Dozen Ways with Grains Grains from around the globe inspire chefs with their unique textures and tastes A Dozen Ways: Big Ideas for Beans Legumes offer creative chefs a treasure trove of flavor in dishes both frugal and fancy A Dozen Ways: Bacon & Eggs Beyond Breakfast These two culinary workhorses deserve to star in all dayparts, both together and apart A Dozen Ways to Sustain Your Menu Sustainability starts with a series of small steps, not necessarily massive changes A Green Cuisine Primer An easy-to-digest guide to what eco-labels really mean Flavor First A baker’s dozen strategies for avoiding the “enjoyment penalty” on healthful menu options. A Dozen Ways to Cook Up Cocktails With the bar and the kitchen connecting like never before, inspiration flows in both directions.
Sally Noble A Maine-based freelance journalist, copywriter and public relations consultant, covers culinary topics from oysters to cherry air.
Sleek New Finishes From dehydrated fruit to wasabi crystals, on-trend garnishing delivers exciting dessert flavors and visual impact. Sweet Sips With or without alcohol, drinkable desserts deliver decadent flavor with a light touch.
Stephen Beaumont , an internationally recognized beer writer, author, consultant and creator of “The 8 Hour Beer Expert” training program, can be reached at www.worldofbeer.com
Drinking on Cue The smoke and sizzle of summertime grilling herald great beverage pairings for beer, wine and spirits Cheeses New Chums While red wine has been the default pairing with the cheese course, whites, beer and spirits can also make friends with fromage Drinking to Dessert With sweet elements, fruity notes and dark-chocolate-like roasts, beer and spirits form a surprisingly natural complement to dessert Bringing Beer to the Table Pairing beer with food brings an untapped flavor partner from behind the bar, at a premium profit for operators Brewing up FlavorNew Page From malty brews in stews to chocolaty stouts in the dessert course, chefs are tapping beer’s full flavor potential By Stephen Beaumont
Steve Schimoler , general manager of culinary business development for Sysco Corp. and chef/owner of The Mist Grill in Waterbury, Vt., can be emailed at steve@mistgrill.com
Splendid Isolation When ingredients are at their peak, a chef’s job is knowing how to let them speak for themselves The Sidelines If you give supporting players a shot, they can make center plate shine Go Greens The salad category is fertile ground for profit, flavor, freshness and greener sourcing options Flavor, At Your Service Well-planned ingredient tastings for waitstaff build servers’ confidence and customers’ trust, along with repeat business Flavor Tricks & Treats With some clever culinary sleight of hand, less fat can lead to more flavor in even the richest recipes Winning Flavor Converts With food aversions and special-menu requests on the rise, one chef takes a counterintuitive approach to nudging diners outside their flavor comfort zones Degrees of Flavor Finding the optimal temperature for taste challenges standard notions of hot, cold and every level in between Flavor on the Road Portuguese-inspired fare at Café Zao makes for a pleasant surprise in Pittsburgh Flavor on the Road The convergence of temperature and timing impacts texture and taste Flavor on the Road The French Laundry delivers perfection as this road trip draws to an end Flavor on the Road Simple flavors, deftly layered by a wise young chef, provide a memorable experience in Florida Flavor on the Road Two restaurants on opposite sides of the continent prove that local is universal Primal Flavor Ancient eating patterns embedded primal flavor preferences in us; modern science will help us understand them. Flavor on the Road A dispatch of flavor highlights from a vibrant culinary scene. Flavor on the Road Enjoying umami overload in a Canadian culinary mecca Flavor on the Road Less proves to be so much more in Los Angeles By Steve Schimoler In the Thick of It An appreciation for starches in the creation of optimal textures, forms and flavors
Steven L. Kaun , president of Flavor Solutions, Inc., can be reached at skaun@flavorsolutions.org.
Building on the Flavor Pyramid A new menu development strategy for stirring new cuisines into your menu mix.. The Multi-Sensory Flavor Experience New research sheds light on the mysteries of flavor preferences.
Susan Hughes San Francisco-based foodservice public relations expert, can be reached at: suzehughes@earthlink.net.
Beyond Cold Comfort Chefs are keeping the salad category fresh by adding palate-pleasing warm elements Super Foods, Super Flavor Make the most of nutritional powerhouses that offer the best of both worlds: great taste and good health On Board with Beverages Commodity boards are helping bartenders add flavor and nutrition with drink-friendly fruits, vegetables and nuts The Subtleties of Flavor From seasonal variations to food-aging techniques, boards help chefs discover ingredients’ nuances Winning Flavors Board-sponsored chef competitions cast familiar products in a new light.
Susan R. Boyer of Food Marketing Resources wrote on behalf of the Produce for Better Health Foundation; www.5aday.com. Susan can be e-mailed at susan@foodmktg.com.
Changing Menus, Changing Seasons Chefs across the nation have great ideas for using colorful, early produce to signal the coming of spring. Produce Paves the Way When industry leaders put the focus on fruit and vegetables, fresh menu approaches follow By Susan Boyer & Jody Shee
Tom Miner , a principal at Technomic Inc., can be e-mailed at tminer@technomic.com.
A Full Palette of Flavor A look at the palette of taste patterns influencing mass-market foodservice.
Victoria Scanlan Stefanakos VICTORIA SCANLAN STEFANAKOS writes about whole foods and organic living for national magazines.
Sweet Sips In the world of beverages, stevia, cane sugar and natural nectars are sweetening the pot