In an ever-changing and fast-paced industry, the most successful food and beverage companies are constantly striving for innovation. But with intense competition, it can seem nearly impossible to meet a moment with new food or drink that’s unique enough to stand out, and yet widely accepted by the masses. 

So where is an eager creator to start? Well before that first brainstorming session, you’ll need to be armed with some rules of new menu item development. 

Datassential Trendologist and Associate Director Claire Conaghan, who spearheads the creation of our Menu Adoption Cycles (MACs) that show the evolution of scores of foods, drinks and flavors, knows them all. In the video below, Claire, in conversation with Nation’s Restaurant News Managing Editor Leigh Anne Zinsmeister, shares her top tricks to predicting food and beverage trends before they happen. 

Claire dives into where to start looking for trends, where to look, and includes some surprising advice on how not to miss them. Plus, she explores the difference between a fad and a trend, and there’s a growing need to pay attention to both. 

Consider this a Menu Development Master Class you can’t afford to miss. 

If you’d like to know more about Menu Trends or other Datassential tools that make innovation easier, click here. 

To explore our sales intelligence solutions, visit here.