The Leading Edge of Flavor: Culinary Trends at Street Level

Each year, Gordon Food Service Consulting Chef Gerry Ludwig and his Culinary R&D team conduct live visits to over 100 carefully targeted restaurants in the major trend-driving cities of New York, Chicago and Los Angeles. Now in its 16th year, this annual research gives them a practical, real-world, street-level view of the evolution of foods and flavors in commercial foodservice.

In this fast-paced and highly visual session, Gerry will highlight the best and brightest new concepts from his most recent research, including full service casual and fast-casual venues, the latest in unique handheld foods, and chefs who are driving the next wave in creative culinary mash-ups. Along the way, Gerry will identify the dishes, ingredients and flavors that present the greatest growth and menu differentiation opportunities for restaurant menus across the foodservice segments.


2018 Conference Attendees $0
Members $30
Non-Members $50

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