🍽📈 Not All Food Trends Are Worth the Hype: Here’s How to Pick the Winners

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On today's quick and tasty menu:

On today's quick and tasty menu:

• Not All Food Trends Are Worth the Hype: Here’s How …

• Work-Life Balance Is a Lie in Hospitality—Here’s H …

Not All Food Trends Are Worth the Hype: Here’s How to Pick the Winners

Most food trends are garbage. They’re like those cheap fireworks that fizzle out before they even take off. One minute it’s all over your feed, the next it’s gone, leaving nothing but cringe-worthy menu additions. Yet, restaurants keep chasing these trends, hoping to ride the hype wave. Spoiler: it rarely ends well.

Remember the rainbow bagel craze? Looked cool in pictures, but did anyone actually crave one after the photo op? Or how about the infamous gold-covered everything? Sure, it screams luxury, but it tastes like... gold. Translation? A whole lot of nothing. These trends are great for clout but terrible for repeat business.

The issue is most food trends aren’t built to last. They’re designed for likes, not loyalty. Chasing them often leads to wasted resources, confused kitchen staff, and a menu that looks like a TikTok feed—disjointed and desperate.

So, how do you spot the good ones? Substance over style. Trends that stick around usually address real customer needs or reflect deeper cultural shifts. Take molecular gastronomy—it didn’t just create a few flashy dishes. It sparked an entire movement of chefs who revolutionized the culinary world. They didn’t stop at fine dining; they took those techniques and innovations and brought them into casual dining, raising the bar across the board. Or low-waste cooking, which aligns with the growing demand for eco-friendly dining. These trends don’t just look good—they are good, for both the customer and your business.

In a nutshell, don’t be a trend chaser. Be a trend filter. If a new craze improves your food, operations, or guest experience, lean in. If it’s just another flashy gimmick? Let someone else burn their cash on it. Be the beacon in your professional community that if you follow a trend it must be important and they should lean in to it as well.

Work-Life Balance Is a Lie in Hospitality—Here’s How to Survive Anyway

Let’s not sugarcoat it: work-life balance in hospitality is a myth. You’re working late nights, weekends, and holidays while the rest of the world is off. The pace is relentless, and the expectations? Through the roof. Waiting for things to “calm down” is like waiting for a unicorn to walk through your kitchen. It’s not happening.

So, what can you do? First, accept the reality. Hospitality isn’t your 9-to-5, and that’s okay. Instead of chasing balance, aim for rhythm. Find your own flow between work and downtime, even if it’s unconventional. Got a few hours before your next shift? Use them wisely—whether it’s hitting the gym, catching a nap, or just zoning out with Netflix.

Next, set boundaries where you can. Maybe you can’t skip Saturday night service, but you can make sure your one day off isn’t consumed by work texts or “just one quick call.” Protect that time like your life depends on it—because it does.

Lastly, lean on your crew. Hospitality is a team sport, and you’re all in the same boat. Share the load, look out for each other, and build a culture where burnout isn’t a badge of honor. You’re in this for the long haul, so play smart.

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Stay sharp and keep making waves!

Weekly Angry Chef Meme