Kerry Publishes an Educational Article about Building a Restaurant Menu on Flavor

BELOIT, Wis. (July 14, 2015) — To support chain operators in the commercial segment, Kerry introduces its new series of educational articles. Focused on building a flavorful restaurant menu, this article explores how to identify trends, select ingredients with integrity, balance the art and science of flavor pairing and communicate the unique story to customers.

A revived interest in flavor diversity has created “Restless Palate Syndrome” for some1 of the 57 percent of Americans who consider themselves adventurous eaters.2 Furthermore, only one in four customers say they are satisfied with the availability of ethnic foods at restaurants.3 This poses a new challenge for chefs and restaurant operators alike.

“Staying ahead of flavor trends and consumer preferences is crucial to surviving in today’s foodservice landscape,” says Brenda Renee Turner, marketing director of beverage brands for Kerry. “We hope this article helps busy commercial chain operators develop a menu based on flavor, complete with quality ingredients and a unique story.”

In addition to trends and consumer research, Kerry cites real life examples from key influencers in the flavor category such as Cathy Nash Holley, editor-in-chief of Flavor & The Menu magazine, along with a variety of Kerry flavor specialists.

“We’re seeing a shift from brand-loyal consumers to flavor-loyal consumers,” says Holley. “Developing a menu based on a signature, flavor-forward approach is one that will resonate with younger demographics while enhancing the all-important craveability factor to set a concept apart in today’s competitive landscape.”

To learn more, read the complete article on building a restaurant menu on a strong foundation at

About Kerry

Kerry provides the foresight and technology to help develop, manufacture and deliver innovative taste systems, functional ingredients and integrated solutions that delight and nourish consumers across the globe. Kerry has more than 30 manufacturing facilities across the United States. Kerry’s food and beverage brands include Golden Dipt®, Golden Ladle®, Wingers® Hot Sauces, DaVinci Gourmet®, Big Train® and Oregon Chai®.


1- 11 Hottest Food & Beverage Trends for 2015, Baum + Whitman
2- 5 Flavor Trends to Watch in 2015, IFT, November 2014
3- American Millennials, Barkley Research 2011


Bethany Bell