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In this instant-media world of online news formats, tweets, chats and other forms of social networking, publishing an annual print issue of Top Ten Trends may seem charmingly old-fashioned. However, successful trends are not flash-in-the-pan ideas — here today, gone tomorrow. Thoughtfully executed, they represent the potential for future growth, just what today’s foodservice industry needs.

Here are five reasons our Top Ten Trends for 2010 in particular matter to your business now and in the coming year:

1) RIGHT TIME, RIGHT PLACE

These trends are not the “it” ideas of the moment but rather a culmination of tried-and-true results and reflections of operational innovations that have been timed right to match the inclinations of both the customer base and the economy, whether by intention or serendipity.

2) NARROW FOCUS, BROAD APPEAL

While many of the trendsetters we talked to for this issue are cutting-edge independents or small, neighborhood operators, the trends themselves represent the biggest bang for the buck in high-volume settings. In our selection process, we narrow in on the influencers with the greatest potential to inform even the most mainstream of menus.

3) ADAPTABLE INFLUENCERS

Even non-food categories (like our American Tavern Top “Concept” Trend) can influence the development of flavor and menu patterns. So while you may not be opening an American tavern, the concept itself can be extrapolated to the flavor experience; ultimately, what makes this or any food-related trend successful is how an operator interprets it in terms of flavor.

4) PROFIT OPPORTUNITIES

To the menu-development visionary, each of these ten trends can be viewed as a business-building touchstone. Strategically tapping into proven trends can enhance the bottom line of any segment in the foodservice industry.

5) THE BIG PICTURE

Before taking even one step to incorporate a trend, it’s crucial to determine whether the trend has a connection to your customer base. After all, trends are a reflection of the times; they express consumers’ current mood and desires. From sausages and sandwiches to street food, tavern settings and childhood desserts, our selection of trends, collectively, shows an inclination toward a more-relaxed, comforting, nostalgic consumer attitude but with a refined focus on exceptional flavor and high-quality ingredients. Identifying with this attitude in your menu-development efforts shows your customers that you “get it,” and can offer them choices that reflect their lifestyles and values.

We’re certain this year’s selection of thoughtfully researched and reported trends will leave a lasting impression on your business in the year ahead.
Cathy Nash Holley
Publisher/Editor-in-Chief : cathy@flavor-online.com  

p.s. As always, I welcome your feedback; e-mail comments to cathy@flavor-online.com.