Volume 12 Issue 5

Article Index

Ten Beverage Builders:Top Cocktail Trends
The revival of the cocktail culture is manifesting in all the A-list conferences, symposiums and soirees that feature mixology’s “rock stars.” Recent cocktail showcases include the venerable Tales of the Cocktail, The Manhattan Cocktail Classic, the National Restaurant Association’s International Wine, Spirits & Beer Event and, of course, Flavor & The Menu’s own Flavor Experience. Here are ten cocktail trends making a star showing this year.

Ten Flavor Upgrades:Bread
Bread specialties have moved out of the basket and onto the plate. Small wonder: They’re versatile, popular and economical and offer utilization opportunities across the menu.

A PLACE On the Menu
For national chains, catering to regional tastes across the country can be a tough but rewarding job

By Monica Rogers

CHEESE Stands Alone
However you cut it — as a global accent, a melt, atop steak or burgers and in old faves — cheese can set your menu apart

By Rita Negrete

PROOF Positive
Develop a list of no- and low-alcohol libations to ensure a drink menu that serves every guest

By Robin Schempp

Looking Back MOVING FORWARD
Drawing on classic recipes and heritage ingredients, a new breed of chefs reinvigorate regional-American cuisine

By Monica Rogers

BEER & WINE Join the Cocktail Crowd
It’s taken awhile, but creative bartenders finally recognize that beer and wine are ready to take their turn in the cocktail renaissance.

By Jack Robertiello

SWEET Deals
Whether shareable, seasonal or smaller in size, fun and creative dessert-sales strategies abound

By Monica Rogers

A Dozen Ways to Play Up Background Flavors
Special behind-the-scenes ingredients are what make menu signatures

By Joan Lang

Stews The World Over
Inspiration for slow-cooked flavor and technique has roots in diverse global cuisines

By Christopher Koetke

Flavors of the ARAB EAST
Healthful ingredients with intriguing tastes define cuisines of desert oases and Mediterranean shores

By Melissa Coury

CHILD'S PLAY Means Serious Business
Commodity boards can help build a menu and message around kids’ meals that are both fun and good for them

By Karen Weisberg

Playing up PRODUCE
With fruit and vegetable consumption headlining nutrition policy, chains are putting produce to work

By Katie Ayoub

Flavor Experience Savoring Flavor
Flavor trends and business-building strategies come to life at the annual Flavor Experience