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A Culinary Perspective on Menu Development
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A Culinary Perspective on Menu Development
1.
2.
3.
4.
5.
6.
7.
Food Trends Overview
8.
9.
10.
11.
12.
Consumer Trends Overview
13.
14.
15.
16.
17.
18.
19.
Understanding the Menu
20.
21.
22.
23.
24.
Eye Gaze Patterns
Mapped 3 4 7 2 1 5 6
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26.
27.
Margin Dollars Increase
by 30-50% ! $1.50 $1.05
28.
29.
30.
Flavor Trends
31.
Flavor Trends 1
Oregano/ Heirloom Beans Capers Fresh Herbs Chocolate - Artisan Mango Blood Orange Acia 2 Vanilla/ Cardamom Coconut Exotic Mushrooms Tea Achiote Madagascar Vanilla Yuzu 3 Chile/ Cocoa Heirloom Salts Spicy Sofrito Spicy - Habañero Pomegranate 4 Coriander/ Coconut Tamarind Pomegranate P-butter Ras-al-hanout Chocolate - Artisan, White Blood orange 5 Lemon Grass /Lychee Specialty Sugars Starfruit Vanilla Tandoori Lemon - Meyer Mocha 6 Red Curry/Masa Sea Salts Kiwi Combo flavors Tea Smoked Chipotle - non trad uses Tea 7 Orange Peel/Wood Mint Sour Orange Coffee flavors Charmoula Basil - non traditional uses Spicy 8 Allspice/ Exotic Meat Yogurt Sweet/ Hot Cumac Pomegranate Bourbon 9 Poppy Seed/Rose Chai Smokey Kaffir lime Yuzu Tamarind 10 Sage/Rye Whiskey Lemon Grass Tamarind Acia Combo Flavors
32.
Macro Trends
33.
Macro Trends
34.
35.
36.
37.
38.
39.
40.
Making Food Irresistible
41.
42.
Why it Works
Understanding Why Food Tastes So Good…or Doesn’t PLEASURE
43.
Genetics: Why We
Respond to Food Pleasure Humans begin 5,000,000 BC Hunter-Gathers Agriculture begins 8,000 BC 0 AD Industrial Age 1900 AD
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To Summarize Your
menu is the most important thing you have. Never take it for granted!
53.
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