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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
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
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.
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
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: 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.
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.
Karen Weisberg Award-winning business writer covering the foodservice industry, can be e-mailed at: kweisberg1@optonline.net.
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.
Kathy Hayden
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.
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
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.
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
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.
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.
Robin Schempp Founder and president of Right Stuff Enterprises, specializing in creative culinary market, menu and product development; robin@rightstuffent.com www.rightstuffent.com.
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.
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
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