Beyond Pumpkin Spice
Ten Fall Flavors You Should Think About for Your FEC
By Candi Kelley, COO, TrainerTainment
When fall rolls in, every menu starts looking the same: pumpkin spice latte, apple cider something, maple drizzled on whatever will hold still. And sure, those flavors are great but if you really want to stand out and get guests excited, it’s time to go beyond the obvious.
Here are 10 fall flavors that can help your restaurant or bar bring in those “ooh, I need to try that!” moments this season, each with an easy example you could run as a special in your FEC.
1. Pear + Ginger
Why it works: Sweet pears and warm ginger bring a cozy, unexpected twist.
Menu Idea – Cocktail: Autumn Pear Mule – Pear purée, ginger beer, vodka and fresh lime, served in a copper mug with a cinnamon stick stirrer.
2. Brown Butter
Why it works: Nutty, caramel-y depth that turns basic into gourmet.
Menu Idea – Side: Brown Butter Sage Mashed Potatoes – Yukon gold potatoes whipped with brown butter and fresh sage, perfect alongside burgers, steaks or a roasted chicken entree.
3. Cranberry + Orange
Why it works: Tart meets bright citrus for instant freshness.
Menu Idea – Mocktail: Cran-Orange Fizz – Fresh cranberry juice, orange juice and a splash of club soda, garnished with sugared cranberries. It looks festive, tastes refreshing and has zero alcohol. Mocktails are all the rage as young people are choosing to drink less.
4. Toasted Coconut
Why it works: Adds rich nuttiness without heaviness.
Menu Idea – Dessert Shareable: Toasted Coconut Chocolate Fondue – Melted dark chocolate topped with toasted coconut flakes, served with marshmallows, strawberries and shortbread cookies for dipping. I can see the chocolate lovers gathering around the fire!
5. Caramelized Onion
Why it works: Sweet, savory, umami-packed flavor that guests can’t stop eating.
Menu Idea – Appetizer: Caramelized Onion & Brie Flatbread – Crispy flatbread topped with brie, caramelized onions, and a drizzle of balsamic glaze. Easy to share, hard to forget and the smell will create an irresistible urge to purchase!
6. Chai
Why it works: It’s like pumpkin spice, but with a sophisticated twist of cardamom and cloves.
Menu Idea – Cocktail: Dirty Chai Espresso Martini – Espresso, chai-infused vodka, coffee liqueur and a dash of cinnamon. It’s perfect for adult game-night energy.
7. Sage
Why it works: Soft, earthy, and aromatic pure autumn on a plate.
Menu Idea – Entree: Crispy Sage Chicken Sandwich – Fried chicken breast with crispy sage leaves, maple aioli, and apple slaw on a brioche bun.
8. Pomegranate
Why it works: Its sweet-tart pop makes dishes look and taste elevated.
Menu Idea – Side Salad: Harvest Pomegranate Salad – Mixed greens, pomegranate seeds, candied pecans, roasted butternut squash, goat cheese and a maple vinaigrette.
9. Black Walnut
Why it works: Earthy, bold and a little mysterious. It’s definitely a conversation starter.
Menu Idea – Dessert Cocktail: Black Walnut Old Fashioned – Bourbon, black walnut bitters, simple syrup and an orange twist. Great for your “over 21” crowd who want something special.
10. Smoky Chili
Why it works: Warm, smoky spice without setting mouths on fire.
Menu Idea – Shareable: Smoky Chili Nachos – House tortilla chips layered with smoky chipotle beef chili, cheddar, queso, pickled jalapeños and scallions.
Turn Seasonal Menu Items into Attraction Sales
Fall flavors are fun. But you can make them profitable across your entire facility with a little strategic pairing:
1. Bundle with Play – Offer “Dinner + Play” packages where guests who order a fall special get discounted arcade cards, laser tag, or bowling. Example: “Order the Dirty Chai Espresso Martini and Crispy Sage Chicken Sandwich, get $5 in free arcade play.”
2. Limited-Time Fall Flights – Create a mini-tasting flight of three to four fall cocktails or mocktails, and include a small attractions card in the price. Perfect for groups looking to make a night of it.
3. Table Tents with a Twist – Instead of just showing a pretty drink photo, add: “Try this + your favorite game tonight for $X!” Guests already sitting down are the easiest upsell.
4. Social Media “Sip & Play” Posts – Promote your fall flavors with a game night angle. Example: Pear Mule in one hand, air hockey paddle in the other with a caption reading “that’s how you do fall at [Your Venue].”
5. Event Tie-Ins – Pair seasonal specials with your fall events. Consider color runs, costume contests, and/or trivia nights. Seasonal flavors feel even more special when they’re part of a bigger experience.
The Bottom Line
These fall flavors aren’t just about changing your menu, they’re about making your guests linger longer, spend more, and leave talking about the experience they had at your FEC instead of the one down the street.
Candi Kelley, an experienced coach and the Chief Operating Officer at TrainerTainment, has an in-depth background in growing brands and achieving operational success in the amusement and attractions industry. With over a decade in the field, including building a brand from six to 65 locations and generating $20 million in revenue, Candi uses her psychology and business expertise to help hospitality-focused businesses enhance sales, customer service and productivity. Known for her engaging style and commitment to growth, Candi empowers teams to achieve their goals and thrive in a competitive industry.