The current issue of FLAVOR & THE MENU
Flavor Cover
The more I learn about flavor, the more I realize it's an infinite source of exploration and inspiration to chef's and diners alike. I look forward to sharing more of these observations with you.

Cathy Nash Holley
Publisher/Editor-in-chief
Flavor & the Menu Magazine
Click the cover or link for the online copy!

 

Flavor as a Business Model

 The Flavor Pyramid The Flavor Pyramid can work for every aspect of an operation, from menu R&D to guest interactions. Noodles & Company , based in Denver, refined its business model to focus entirely on flavor throughout its 175 locations. Executive Chef Ross Kamens ran all aspects of Noodles' menu development - from testing new ingredients to staff training and website design - through the flavor filter.
The Flavor Pyramid
is a visual system. Learn how to build complex and satisfying flavors. .
How one operation used the Flavor Pyramid for a big win win.. Provide confidence building for team members.
Featured Articles
Flavor-systems image
Working the System Flavor-system innovations are transforming the foodservice industry with improved functionality, nutrition and satiety.
Flavor Expeirence Image
The Multi-Sensory Flavor Experience New research sheds light on the mysteries of flavor preferences. 
 
 
Top Ten Trends Cover

Top Ten Trends


Special 2009 issue with articles covering the top ten flavor trends in the year. Topics include the top menu making trend, top concept trends and more. A comprehensive look at the top flavor trends influencing menu development in the coming year. 		    
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