| FLAVOR TRENDS |
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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
By Dr. A. Elizabeth Sloan
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LTOs Go Bold
Operators are taking a fast, flavorful approach to new and seasonal menu options that keep diners coming back for more
By Rita Negrete
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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
By Katie Ayoub
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Protein Heads Down Home
Homey, outdoorsy, wood-fired flavors are coming inside and making a mark on protein preparations
By Karen Weisberg
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Flavor Expedition: New York City
This flavor epicenter offers a world of ideas for handheld meals, anytime treats and simple-yet-satisfying indulgences
By Gerry Ludwig
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Desserts to Dine For
Seasonal specials, bundling, sharing and other strategies prove that desserts can still be a sweet deal for operators and diners
By Priscilla Martel
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| BEVERAGE TRENDS |
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Savory Sips
Mixologists use fresh veggies, herbs and spicy touches from the kitchen to put a culinary spin on drinks
By Jack Robertiello
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A Spirited Revolution
Upgrading beverage programs with venerable classics and sophisticated sips brings a new cocktail culture to the bar
By Robin Schempp
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New Tails to Tell
Mixologists are shaking up the cocktail scene, using wine and beer to give new life to mixed drinks
By Jack Robertiello
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| GLOBAL INFLUENCES |
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East Meets Sweet
Asian-inspired treats, focused more on texture and flavor than sweetness, add a new dimension to American dessert menus
By Chef Robert Danhi, CHE, CCP
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| FLAVOR PARTNERS |
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A Dozen Ways to Get On Board
Looking for the latest and tastiest menu ideas? Check in with commodity boards.
By Kathy Hayden
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| FLAVOR STRATEGIES |
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Cross-Segment Strategies
Savvy operators prove that bringing signature flavors to new markets helps them grow through some lean times
By Joan Lang
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Flavor Tricks & Treats
With some clever culinary sleight of hand, less fat can lead to more flavor in even the richest recipes
By Steve Schimoler
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| IN EVERY ISSUE |
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Top Ten
Barbecue Flavor Upgrades
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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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