Q&A with John Csukor, VP of Culinary, Entegra Culinary Consulting The science of flavors is helping foodservice businesses and restaurants attract new customers by evoking memories and stirring the senses. In the process savvy businesses are upping their game by offering craveable creations that attract new customers and delight guests. 

Today, the art of flavor creation is backed by scientific insights. Chef John Csukor, Vice President of Entegra Culinary Consulting, discussed how flavor innovation, consumer behavior, and culinary consulting are driving an evolution of foodservice, in an insightful conversation that featured Mandy Sakar Senior Customer Marketing Manager with Mane Flavor House, a global leader in the fragrance and flavor development industry. 

Watch the insightful video now. 

Below are a few key highlights from Chef John. 

Q: What aspects of flavor innovation in foodservice are most captivating to you currently? 

A: “What excites me the most is how technology is reshaping restaurant marketing strategies — not just in digital engagement but also at the ingredient level. Collaborating with a flavor house empowers operators to go beyond traditional seasoning. You’re not merely cooking; you’re enhancing signature dishes through flavor science. 

Consider Chipotle’s popular chips — the key was lime-infused salt. That’s flavor technology in full effect.” 

Q: What flavor trends are currently appealing to consumers? 

A: “Nostalgia is an influential foodservice trend because it connects to memories and sensory experiences. Dining is not solely about taste; it encompasses aroma, texture, and the sensation of fullness. This is why certain dishes — like grandma’s cooking or seasonal specials — leave a lasting impression.” 

Q: How do seasonal and limited-time offers (LTOs) contribute to marketing strategies for flavor trends? 

A: “Seasonal offerings generate excitement. Starbucks excelled with the Pumpkin Spice Latte, creating a cultural moment by launching it and then withdrawing it. 

“Restaurants can adopt similar strategies using flavor innovation — whether it’s a deli showcasing a seasonal cream cheese or a fast-casual restaurant offering a limited-time flavor soda.” 

Q: Can flavor innovation align with foodservice trends, especially with health and wellness? 

A: “The key challenge is ensuring ‘healthy’ doesn’t equate to blandness. Flavor technology allows us to infuse char-grilled flavors, roasted notes or vibrant seasonings into lighter meals, ensuring guests are satisfied without sacrificing indulgence.” 

Q: How does Entegra Culinary Consulting work with foodservice operators? 

A: “At ECC, we are experts in culinary consulting. Our focus extends from menu and restaurant marketing strategies to food presentation, and effective F&B procurement. We collaborate with hospitality-driven businesses to capitalize on foodservice trends and address operators’ needs, all while leveraging flavor science and food trends to foster creativity in the kitchen. 

“This is how we transform a simple seasoning into a sought-after menu item. Flavor science combined with culinary consulting enables us to create irresistible dining experiences that keep customers returning.” 

Ready to elevate your menu and incorporate Chef John’s insights? Partner with Entegra Culinary Consulting to harness the potential of flavor innovation and food trends. 

Contact our team today.