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June 2018

Don't Let Trendy Ingredients Rule Your Menu
By Richard Myrick for

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You know what I and many other food concession diners don't want to see any more? Salted Caramel. We will even toss in Sriracha for that matter. Don't get me wrong, both of these are great ingredients that I enjoy tasting in dishes. But the constant food media overhyping of these ingredients has weakened their appeal for many. Which begs the question: What is the point of saturation for trendy ingredients and when do they begin to lose their market appeal?

On the other side of the argument, when does an ingredient have enough pull to attract curious consumers to your food service window?

Food Vendor News

When To Use Trendy Ingredients

Adding the latest trendy ingredients to your menu before your competitors can give you the edge to stand out from the crowd. Not only will you win the business of trend following customers, but you'll also be able to charge higher premium prices.

So what are the items we've seen on food concession menus that we wish more would include? Which ingredients and menu items do we want more accessible across the country? And which ingredients don't we want to see as part of a differentiation statement; even if we don't mind them showing up on menus?

Trendy Ingredients That Have Stuck Around

Authentic tacos
Rice bowls
Fish besides salmon and tilapia
Anything Korean
Farm to truck menus

Trendy Ingredients On The Way Out

Avocado on everything
Bacon in desserts
Brussels sprouts
Blue cheese as a premium option
Kale in only salads
Fancy cheese on pizza

The Bottom Line

Don't become one of the many food concessions that uses trendy ingredients to to differentiate yourself from the competition. These trends come and go, and if you rely on them to separate your truck from others, you risk losing business when the trends are over.


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