**1. Collaboration and Feedback:**

* The initiative involved a unique collaboration between UFS and its in-house chefs, comprising a dedicated team of 250 culinary experts. * This internal collaboration ensured a deep understanding of the specific needs, challenges, and opportunities within the UFS culinary environment.

**Detailed Explanation of Culinary Trends:**

**1. Flavor Shock:**

* **Definition:** Flavor shock refers to the deliberate use of unexpected and unconventional taste combinations in dishes. * **Examples:**
* Infusing kimchi into a beef ramen broth. * Incorporating durian into a sorbet. * Combining smoked paprika with chocolate. * **Context:** Flavor shock caters to diners who are seeking novelty and excitement in their culinary experiences. It challenges the traditional palate and encourages exploration of unfamiliar flavor profiles. This trend often arises from a desire to push the boundaries of taste and redefine the concept of comfort food. **2.

Low-Waste Menus are a growing trend in the restaurant industry. These menus focus on minimizing food waste through innovative methods of using ingredients and being eco-friendly. They are popular with eco-conscious customers and can make operations cheaper. **Detailed Text:**

The restaurant industry, a cornerstone of the global economy, faces a growing challenge: food waste.