Fad vs. trend
Identifying the difference between a food fad and a food trend is an important first step. Fads are passing phases that will burn out quickly whereas a trend marks the start of a long-term shift in attitudes. Gut friendly food, gluten free and vegan options are all examples of trends that have changed the face of food.
Incorporating food trends into your kitchen
Stay true to your concept: When you come across a food trend that appeals to you, test it first against the existing concept of your restaurant. If there is no natural fit then this isn’t the right food trend to explore and you’ll damage your credibility if you try to take it further.
Experiment with general trends: Some food trends leave plenty of room for you to make your own mark. For example, the Pantone Colour of The Year for 2018 was Ultra Violet. As a result, many food industry insiders are predicting a rush of purple menu additions. This leaves plenty of room for individual creativity. Purple corn, purple asparagus, acai, elderberries and black rice are just a few of the ingredients you could work with to create a trend-driven dish of your own.
Opt for one or two: The best way to incorporate current food trends is to add them to your menu sparingly. Or, if it involves a holistic trend – such as an entirely locally sourced menu – stick just to one. Indulging in multiple trends will create a confused and impermanent concept that diners will find off-putting.
Make your own trends: Many food trends begin in the industry – that’s you. If you’ve got a radical new preparation idea or you want to experiment with entirely new combinations and ingredients then you could start your own trend. The key to this is sharing – once you’ve created something new then share it far and wide so that others can also pick it up and possibly create an entirely new food trend.