Flavor & The Menu

Trends in flavors, tactics, and approaches for creating menus.

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State of the Plate: A Scoop on Ice Cream Trends

1 week ago | getflavor.com | Nancy Kruse

The origin of ice cream is uncertain: Some historians credit the Chinese, while others nod to the Persians. Details of its arrival in the U.S. are similarly cloudy, though multiple sources note that the Founding Fathers regularly indulged. In fact, merchant records show that George Washington spent $200 on ice cream at a New York shop in the summer of 1790.
Greens With a Side of Indulgence

1 week ago | getflavor.com | Mike Kostyo |Leigh Kunkel

A distinct but related version of girl dinner is a yin-yang combo of a salad and fries—martini optional, but encouraged. This style of snack plate is all about balance, with fresh, crunchy greens set off by crispy, salty fries. It’s healthy and still includes a little treat. And because both salads and fries are infinitely customizable, it’s easy to make the dish work on just about any menu.
Create a DIY Experience

1 week ago | getflavor.com | Leigh Kunkel

Creativity and personalization are some of the biggest benefits of snack dinners at home, and operators would do well to adopt a similar mindset when embracing the snack-dinner trend. Take a neutral base like naan, tortilla or water crackers and serve it with a variety of snacky toppings that guests can mix and match to suit their own palates.
All Sides, All the Time

1 week ago | getflavor.com | Mike Kostyo |Leigh Kunkel

One strong perk of snack dinners is that they offer the perfect venue for supporting players to steal the show. Popeyes may be known for fried chicken, but last summer, the Louisiana-inspired chain turned the spotlight on its classic sides through a limited-edition Girl Dinner Meal. Through a special tab on the brand’s website, customers could create their dream snack dinner, with offerings including coleslaw, mac and cheese and Cajun-spiced fries. Was it mostly a marketing trick? Sure. Did it work?
Embrace an Eclectic Mess

1 week ago | getflavor.com | Mike Kostyo |Leigh Kunkel

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From “Girl Dinner” Fad to Snack Plate Sensations

1 week ago | getflavor.com | Leigh Kunkel

Why choose just one dish when you can have a little of everything? Back in 2023, when TikTokers first began sharing their plates of various veggies, spreads, crackers and more, they called it #GirlDinner—and the first video to coin the term racked up more than 1.3 billion views. Since then, the name has expanded to be as inclusive as its contents, and #SnackDinner has exploded across social media.
Bad Daddy’s Better-Burger Evolution

2 weeks ago | getflavor.com | Nicole Duncan

Arguably the most iconic of American dishes, the burger is a simple offering that can be upgraded in quality, customized in build and mashed up with other flavors and cuisines. For these reasons, the category thrives across price points and service formats, dominating the fast-food segment while still cropping up on fine-dining menus.
Flavor Trailblazer: Mark Wynsma

3 weeks ago | getflavor.com | Katie Ayoub

Sweetgreen stands out with a commitment to “new news” and consistent flavor innovation. Although the fast casual is known for its wholesome salads and bowls, it’s always putting craveable flavor experiences front and center. To gain deeper insights into this process, we spoke with Mark Wynsma, R&D chef at Sweetgreen, delving into recent bold moves and how the brand brings signature dishes to market. Katie Ayoub: Let’s start with Sweetgreen’s best-selling dish.
Bites and Sips: Flights of Fancy and Pigment Panache

3 weeks ago | getflavor.com | Nancy Kruse

Innovation is the lifeblood of menu development, with countless new items invigorating restaurant brands and energizing the industry as a whole. While many of these may not evolve into long-term trends with major-league status, they still represent valuable niche opportunities to perk up offerings and generate buzz. Each month, we’re serving up a platter of ideas that aim to create a connection with customers and deliver a promotional pop.
The Softer Side - Flavor & The Menu

1 month ago | getflavor.com | Katie Ayoub

Yuzu finds a comfortable home on the dessert side of the menu, playing well with strawberry, raspberry, matcha, cinnamon, mocha and so much more. It’s finding its way into chain concepts now, with sweets offering a safe adventure to consumers. At Pinkberry, based in Scottsdale, Ariz., the Yuzu Meringue frozen yogurt combines the punchy citrus flavor of yuzu with an airy meringue, then tops it with crumbled pie crust and fresh raspberries. Beverage is another frontier that yuzu has crossed into.