Thanks for spending time with us at FoodOvation! Below you’ll find the menu concepts shared in our session, our product recommendations, and the team’s contact info.

Steak Bowl with Kimchi-Churri (Flame Broiler)

Grilled steak over steamed rice with charred broccoli, scallions, sesame, and a bold Kimchi-Churri sauce built on fermented chile, garlic, herbs, vinegar, and Spiceology Korean BBQ and finished with a crisp kimchi-style vegetable garnish. This globally inspired bowl layers Korean flavors with the big, charred notes that define smoke & char, another top dining trend. A high-protein, customizable rice bowl format that delivers newstalgia through a familiar base with a distinctly modern, globally inspired twist.

Togarashi Calamari with Pink Peppercorn Yuzu Aioli (marugame)

Crispy calamari tossed in Spiceology Togarashi seasoning, served with a bright Pink Peppercorn Yuzu Aioli built on Spiceology Pink Peppercorn Lemon Thyme, and finished with scallion, sesame, and a citrus-chile dusting. This shareable starter brings together Asian-forward flavor trends alongside yuzu-inspired citrus brightness.

Mango Tango Chicken Rice Bowl

Grilled chicken over steamed rice with mango-cucumber salsa, crispy cabbage, and scallions, finished with a creamy Mango Tango citrus sauce and a final dust of Spiceology Mango Tango for a layered hit of sweet heat, citrus, and tropical fruit flavor. This bowl sits squarely at the intersection of two flavor trends: tropical fruit and swicy, delivering the fruit-plus-capsaicin combo that's driving the category's biggest growth.

Brown Butter Cookie Shake

A vanilla shake blended with Spiceology Brown Butter Cookie, swirled with caramel, topped with whipped cream and cookie crumble, and finished with a dusting of the blend for a warm, nutty-sweet dessert moment. On-trend brown butter flavor enriches the classic milkshake format with a single seasoning swap and a crumble.