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Flavor in Focus: Dig It Chefs are looking to trending potato-centric dishes to drive consumer excitement
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Optimizing SKUs, Maximizing Flavor Chef Jeffrey Quasha shares his unique—and successful—management system
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Making a Splash An array of dairy alternatives broaden their scope for today’s menus
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Ch-ch-ch-churros Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert
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Skin Deep Menu developers are wielding fried chicken skins in wildly creative ways
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Pimento Makes a Play This Southern staple makes a strong case as the new American cheese
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The Sandwich Revolution Elevated handhelds take the lead in creative menu development
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Hit Refresh Innovation in the hard seltzer world is moving at lightning speed
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Tea it Up The elements of Thai tea emerge as a fun and versatile flavor system
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Immunity On the Menu Rocketing consumer demand inspires creative flavor development in both food and beverage
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Found in Translation Chefs are taking Chinese-American food in unexpected, new directions
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Bread Love Propelled by a number of strong drivers, bread is making a comeback
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In the Weeds Chefs discover seaweed’s depth of character and leverage its adaptability
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Easy Bake Flavor-driven take-home bakes are a perfect fit for today’s menus
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Signature Flavor: Raise a Toast A trio of toasts wows with big, balanced, beautiful flavors
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Planting Comfort Leveraging the indulgent side of plant-forward menu innovation
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Deep Dive: SKU-ed Perspectives Optimizing and tightening menus while keeping the innovation pipeline flowing
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Going Old School Lazy Dog Restaurants looks to the past as it continues to expand its takeout options
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Worldly Ways Employing a modern approach with global flavors for plant-forward menu development
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Deep Dive: Carried Away Turning off-premise food & beverage challenges into opportunities
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Plant Forward on the Move Translating modern meatless flavor experiences into optimal off-premise options
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Signature Flavor: Meat+3 Moves In Greek-style Meat and Three with Date-Crusted Aussie Lamb
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Deep Dive: What Comes Next? High-volume chefs reflect on the steep learning curve of the past few months, and share strategies for the path forward
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The Mexican Gateway Plant-forward cuisine is finding inspiration in modern Mexican flavors
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Smoke’s New Draw Chefs employ modern approaches to the art of smoke
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Signature Flavor: Translating Sabich This Green Chermoula Alaska Sole Sabich riffs on an original
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Trend 2020 Case Study: Lamb Kebab A Cali take on Mexican-meets-Eastern Med reveals an evolving approach
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Aussie Invasion This fun, casual dining culture offers big opportunity for easy translation
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