Flavor Trends, Strategies and Solutions for Menu Development

March-April 2018

Magazine > March-April 2018

Mar-Apr 2018 Flavor cover

How consumer preference and flavor trends are changing the traditional entree.

The 2018 Trends Tour focuses on breakfast. New horizons in seafood menu development. Breakfasts – their shifting definition. Innovation in pizza. Fried chicken, salads with a modern narrative, and nonalcoholic refreshments.

And don’t forget to make room for dessert – how to infuse your brand’s personality into dessert offerings.

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