See how the Top 10 Trends from Flavor & The Menu can apply to your restaurant this year—with tips and new recipes from our professional kitchens.
1. Salads: More Substance, More Style
Salads are enjoying a much-deserved time in the spotlight: adding appeal with flavor, color and texture, thanks to crispier greens—think romaine & iceberg.
2. Japanese: Cutting-Edge Comfort
The popularity of ramen bowls leaves diners ready to try more traditional Japanese dishes they may not have seen before. Kushiyaki and katsu, for instance, give a global twist to familiar chicken.
3. Small Potatoes: Big Versatility
Minis, marbles and fingerlings are showing their potential for taste and technique in bar bites, shareables and sides, like in our Knorr® Braised Beef Tip and Fingerling Potatoes.
4. Skillets: Sizzling Rusticity
Comfort food gets an upgrade in skillet pasta dishes, shareable dips and veg-centric bar bites. Our Sundried Chicken Tomato Pasta with Squash Sauce highlights veggies center-of-skillet.
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5. Mindful: The Holistic Approach
Guests continue to be mindful of what’s on the menu. Transparency in sourcing is going to continue to appeal, especially to younger diners.
6. Chickpeas: A Star is Born
The small-but-mighty garbanzo is having its day—both as a plant-based protein in salads and bowls, and as a versatile ingredient in Middle Eastern fare.
7. Seafood: Riding a New Wave
Seafood is seeing a surge across the menu—from bar bites to entrees to tacos. Try a fresh take on fish with our Maryland Crab Cake Burger.
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8. Guajillo: The Next Hot Chile
This Mexican pepper—a staple ingredient in harissa—offers heat that diners crave and flavorful character chefs want to experiment with.
9. Nachos: Innovation in the Fan Favorite
Moving beyond just chips and cheese, nachos are the perfect dish to showcase layers of textures and flavors—allowing for creativity in a familiar format.
10. Non-Alcoholic: A Refreshing Change
Unique details in signature sodas, fresh-pressed juices, and flavor-forward lemonades and iced teas continue to hold their own as a trend on the beverage menu.