It’s here: the next generation of Brizo FoodMetrics is waiting for you. Learn more.
It’s here: the next generation of Brizo FoodMetrics is waiting for you. Learn more.
With the rapid pace of change in the food industry, staying on top of the trends can be a huge challenge for any franchisor. Emerging flavors and data.com/en/platform/’ target=’_blank’>menu items can quickly become popular, only to be replaced by something else a few months later. This leaves many franchisors in a difficult position – how do you keep up with the rapidly changing trends without investing too much in something that may soon be out of vogue?
The answer lies in evaluating the pros and cons of flavor of the year. This comprehensive guide offers franchisors a thorough overview of the challenges of flavor of the year and practical tips to make the most of the fleeting trend.
What Is Flavor of the Year?
The phrase “flavor of the year” refers to the latest trends in food and beverage. Variations of the phrase might appear as “flavor of the moment” or “flavor of the month” – essentially, these are fleeting, popular items that stick around long enough to be noticed but not long enough to become typical. To capitalize on the flavor of the year, franchisors need to move quickly and leverage tools quickly such as Brizo to gain better health of the emerging trends.
Advantages of Flavor of the Year
One of the biggest advantages to incorporating flavor of the year is that it can help a franchisor stand out in a crowded market. Capturing the trend helps to attract new customers and keep existing customers interested.
In addition to boosting brand awareness and customer engagement, flavor of the year also presents an opportunity to generate additional revenue. Many franchisors can charge a premium for ingredients and menu items that follow a trend. Because flavor of the year items tend to be fleeting, this premium charge can become even higher.
Lastly, flavor of the year can act as a great source of inspiration for future menu items. By evaluating what customers are responding positively to and which flavors lead to the most sales, franchisors can use this knowledge to develop more original, creative dishes.
Disadvantages Of Flavor Of The Year
The disadvantage to flavor of the year is that the trends don’t last. It can be very costly and time consuming to switch to a new flavor and if the trend does not last as long as expected, the return on investment may not be great.
In addition, flavor of the year can also lead to customer fatigue. In most cases, customers want their favorite items to stay on the menu, which can be difficult if everything keeps changing.
Furthermore, flavor of the year could lead to a lack of consistency in the franchise. Franchisees may have different opinions on what is in and what is out, and this can lead to confusion among customers.
Finally, flavor of the year doesn’t always go with the franchisor’s vision. If a franchisor is focused on sustainability or plant-based cuisine, then adopting a flavor of the year that doesn’t align with those principles could create a disconnect with customers.
Closing ideas
Evaluating the pros and cons of flavor of the year can help franchisors navigate the ever-changing landscape of the food industry. While it can present some great opportunities to boost revenue and stand out in a competitive market, it’s important to remain mindful of the potential risks.
By leveraging new tools such as Brizo and taking a data-driven approach to trend-tracking, franchisors can better understand the flavor of the year and make well-informed decisions about their menu and promotion strategies.
