When is Trend NOT your Friend???

Over the past few years, I have heard of many food distributors talk about the latest food trends. Many speak of Korean BBQ, Moroccan, Thai and even African. It was only until a recent event I attended in Chicago that I really felt I had a grasp of the importance of "Food Trends" is on the menu of your restaurant. Why is it important???...and also why it could be your worst enemy.

 A Trend is defined as "How many times did the word "Korean or African" show up on a menu in a given month...and whether that is a growing number or a decreasing number. Imagine if you are the last chef to hear the "Trendy Korean Pitch". Where does that leave you??? It is equivalent to buying a stock just before the broker switches his recommendation from a buy to a sell. You are stuck holding the bag...when the trend has suddenly changed.

In order for Trend to be established in the Food industry the large distributors must have stock of all the trendy flavors that are being pushed on to their clients. Also the marketing teams are all set up to push these trends. You see now how quickly a trend can come and go.

So, here is where it becomes tricky. I have tasted Harissa and Korean BBQ flavors...I have to say Harissa is an acquired taste. I remember when I had my first beer...YUKKKK!!!. Many Korean BBQ profiles have too much high fructose corn syrup for me. I want to bring you back to a previous article I wrote about "The power of 73". 73 percent of the new people coming to your restaurant will come back if the flavor of your food is exceptional. If only 30% of patrons think the Trendy Harissa sandwich is exceptionally flavored...only 21.9% will come back because of it...Disastrous. Every dish MUST be flavored exceptionally.

 The food trends are important indeed...however in my opinion, the flavor of your food far out ways any trend because of the Power of 73. If you must...build amazing flavor within the trend. Or the trend will NOT be your friend. #betterflavorbettersales