This article is about how a trend in the quick service restaurant comes to be. It identifies five stages that need to happen for mainstream acceptance. Stage one is when a dish or ingredient is tested by Chefs in urban markets. Stage two is when culinary specialty media acknowledges the item. Stage three deals with chain restaurants adopting the idea for their own company. When the concept gains recognition in magazines then it has reached stage four. The fifth and final stage is met when grocery stores get involved with the idea. I learned how upcoming trends come to be and what are some examples of trends that went through this process.
There are five different stages that need to happen in order for a dish to have mainstream acceptance. First the item, whether it be a dish or just an ingredient, is given to a chef to test out, often in the form of a special. Second step is to put the item on the trend map. Third is if there is enough buzz about the item mid-range restaurants, like Applebees or Chilis, will use that item, but will tinker with it to make it their own. Fourth stage is when the trend gets the attention of magazines and is put in. Lastly the fifth stage is when all of the supermarket stores get in the game by selling the item. This article taught me what happens to make something a trend.
Everyday time a person walks into a supermarket or drive up to their favorite fast food restaurant a new special or item can usually be found. But how do these items make it onto supermarket shevles and daily special menus? Like many others I often wonder how a product trend actually becomes a trend. Through this article I was able to see the simple breakdown of this process.
The article goes throught the five steps a product usually goes through before it becomes a trend we see in our local stores and restaurants.These steps include the development and introduction of the new item. Although each step in the trend process is important the final two steps are the most important. During these two steps the product actually receives significant regconizition and becomes a trend.
I believe that having this knowing is very helpful to not only me but to all restaurant owners. All chef's have the desire to be regconized for developing something new and different for the industry. If they can develop a new trend it can mean big business for them. Many quick serivice restaurants try to develop new specials around the lastest trends and many of them strive to be the first to offer a trend. I believe in order to stay on top of the quick serivice industry it is extremely imporetant to know how trends work within the industry.
This article is about how a trend in the quick service restaurant comes to be. It identifies five stages that need to happen for mainstream acceptance.
ReplyDeleteStage one is when a dish or ingredient is tested by Chefs in urban markets. Stage two is when culinary specialty media acknowledges the item. Stage three deals with chain restaurants adopting the idea for their own company. When the concept gains recognition in magazines then it has reached stage four. The fifth and final stage is met when grocery stores get involved with the idea.
I learned how upcoming trends come to be and what are some examples of trends that went through this process.
There are five different stages that need to happen in order for a dish to have mainstream acceptance. First the item, whether it be a dish or just an ingredient, is given to a chef to test out, often in the form of a special. Second step is to put the item on the trend map. Third is if there is enough buzz about the item mid-range restaurants, like Applebees or Chilis, will use that item, but will tinker with it to make it their own. Fourth stage is when the trend gets the attention of magazines and is put in. Lastly the fifth stage is when all of the supermarket stores get in the game by selling the item.
ReplyDeleteThis article taught me what happens to make something a trend.
Everyday time a person walks into a supermarket or drive up to their favorite fast food restaurant a new special or item can usually be found. But how do these items make it onto supermarket shevles and daily special menus? Like many others I often wonder how a product trend actually becomes a trend. Through this article I was able to see the simple breakdown of this process.
ReplyDeleteThe article goes throught the five steps a product usually goes through before it becomes a trend we see in our local stores and restaurants.These steps include the development and introduction of the new item. Although each step in the trend process is important the final two steps are the most important. During these two steps the product actually receives significant regconizition and becomes a trend.
I believe that having this knowing is very helpful to not only me but to all restaurant owners. All chef's have the desire to be regconized for developing something new and different for the industry. If they can develop a new trend it can mean big business for them. Many quick serivice restaurants try to develop new specials around the lastest trends and many of them strive to be the first to offer a trend. I believe in order to stay on top of the quick serivice industry it is extremely imporetant to know how trends work within the industry.