Don't Let Trendy Ingredients Rule Your Menu
Richard Myrick for Mobile-cuisine.com
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?
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?
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