The saying, "the only thing that is constant is change" is only too relevant in the food processing industry. There was a time when consumer and business trends used to change slowly, everyone, the food professional and the customer had an opportunity to spend time analyzing and adjusting to the changes that were taking place, allowing us time to make well-informed decisions. Unfortunately today, as in life, change in consumer and business trends happen rapidly. Changes in the market place may lead to a shift in the demand for a product or perhaps present new business opportunities. I recently spoke with a home-based baker who is supplying the most heavenly biscotti to a small Italian restaurant after they reluctantly decided to retire their pastry person of nine years. I know the decision wasn’t easy, but something had to be done.

The restaurant decided to revamp their menu a bit and instead of heavy desserts, they are going with a variety of heavenly home-made biscotti, served with carefully selected wines. Well, so far so good. In fact they noticed that on some slow evenings, when customer numbers were down, traffic has picked up with folks moseying in for a couple glasses of wine and some biscotti. The place has not had to close their doors yet and the HBB (home-based baker) is crossing her fingers that this will not be a fad, but a trend. I'll keep you posted.

What's the difference between a fad and a trend? A fad is a flash in the pan. It is here today and gone tomorrow. For example, in the 1980's the increased concern about heart disease and blood cholesterol levels lead a company to introduce oat bran as a product to reduce blood cholesterol levels. Although heart disease is still a major concern, we do not hear much about oat bran. Another example of a fad was white chocolate...it really never did quite catch on like some wanted.

A trend is what is about to hit. It is big, bold and just beginning to impact consumers buying habits. Trends indicate real and widespread change. A true trend is enjoyed by a few today, practiced by many tomorrow and practically all next week. Knowing the latest trends is a prerequisite to success and even survival. A good trend spotter knows how to separate a hot new idea from today's passing fad. I’ve studying the trends in the dessert/baking industry since 1984 and there are times when I just want to write a book...

Views: 1

Comment

You need to be a member of AllChefs to add comments!

Join AllChefs

Badge

Loading…

AllChefs, a social platform for chefs, fosters online connections among professionals in the culinary, food, and dessert industries.

Sponsored Content

Tasty Food Photography eBook

Latest Activity

Robert Parkins updated their profile
Feb 6
Tish Boyle and Mourad Errada are now friends
Jan 9
AllChefs updated their profile
Oct 4, 2017
KATE KWAME is now a member of AllChefs
Oct 4, 2017
Gerhard Petzl posted a blog post
May 7, 2017
Gerhard Petzl posted a status
"An entire room made out of chocolate! 1500 kg (3300 pounds) and over 5000 hours needed. http://www.gerhardpetzl.com/the-chocolate-room"
May 7, 2017
Gerhard Petzl posted photos
May 7, 2017
Blue Lohse updated their profile
May 5, 2017

Advertise with Us

We offer several advertising solutions across our network of sites, our print publication, and events.

Read about our Digital Advertising Solutions and request our Rate Card >>

Download the DessertProfessional.com Digital Mediakit.

Events

© 2018   Created by AllChefs.   Powered by

Badges  |  Report an Issue  |  Terms of Service