After the presentation, participants reflected on the practicality of intro- ducing innovative menu items while balancing familiarity. Poye initially questioned the extremity of some menu ideas but reconsidered after evaluating how small adjustments, like including familiar flavors such as “sweet heat,” can help ease consumers into trend-forward offerings. He emphasized the value of keeping a recognizable base, such as pizza or spring rolls, and adding just “one weird thing” to strike the right balance. This thoughtful approach to menu building, he noted, could appeal to both Gen Z and Boomers, who may view the same item through different lenses. Trendy Surprises: Flat Croissants and Dirty Sodas Poye mentioned the flat croissant trend as an example of how something seemingly trivial can have practical merit both as a savory and sweet item and reflected on how younger consumers are rediscovering things older generations grew up with, like “dirty sodas.” Conaghan’s earlier point that “what’s old is new again” resonated here, prompting others to chime in. Ryan Blevins , Weigel’s director of food and beverage innovation, shared that his team plans to roll out both a butter Belgian croissant and dirty sodas. Their approach to the latter includes providing flavored syrups Trends and Innovation in Menu Development
and creamers at the fountain station along with posted recipes to guide customers. The goal is to make the experience fun and accessible, hoping to attract new traffic. Cliffs Local Market Director of Foodservice Derek Thurston added that his team is also jumping into the dirty soda trend. They’ve developed recipe cards, visual displays, and digital marketing to support the effort. He said the excitement wasn’t just among customers, the staff was energized as well. He expressed optimism about the campaign’s potential to both engage consumers and distinguish their stores this summer.
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