| FLAVOR FORECAST: FLAVOR TRENDS |
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8 Ways to Beat 2008
Strategies for using shifting economic forces to create new opportunities in the year ahead
By Dr. A. Elizabeth Sloan
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Studies in Success
Restaurants that thrive in a downturn keep an eye on costs, but not at the expense of flavor
By Rita Negrete
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Flexing Menu Muscle
Chefs are keeping protein costs in line by using less-expensive varieties, alternative cuts and tenderizing techniques
By Karen Weisberg
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The South Rises Again
Infused with rich flavors, deep culinary traditions and craveable comforts,
Southern food is being reborn
By Joan Lang
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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
By Priscilla Martel
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Beyond Cold Comfort
Chefs are keeping the salad category fresh by adding palate-pleasing warm elements
By Susan Hughes
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Beer Hits the Big Time
Craft-made and European-inspired brews elevate beer to fine-dining status and show great food-pairing potential
By Jack Robertiello
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Building on Basics
A dollop of innovation can turn a dessert standard into a menu standout
By Maria Caranfa
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| FLAVOR FROM AFAR: GLOBAL INFLUENCES |
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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
By Gerry Ludwig
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Global Flavors Comes Home
As American menus adopt more global flavors, commodity boards offer road maps for using domestic ingredients in worldly ways
By Marilyn Dompe
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| FLAVOR FINESSE: FLAVOR STRATEGIES |
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Limited Time, Unlimited Potential
Savvy operators rely on flavor-forward, brand-oriented LTOs to get them through tough times
By Deb North
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Extra Profit from Produce
Some fresh utilization ideas for minimizing waste and getting the most from fruits and vegetables
By Chef Robert Danhi, CHE, CCP
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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
By Robin Schempp
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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
By Steve Schimoler
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| FLAVOR FIXTURES: IN EVERY ISSUE |
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Top Ten
Dried Fruit, Nuts and Seeds
By Joan Lang
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Flavor in Action
Recent happenings in the world of flavor development
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Finishing Notes
Flavor reflections and inspirations from topics covered in this issue
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