say86

When it comes to new flavours and food trends, what’s your preferred approach?

Lead with early adoption and innovation

Follow once trends gain momentum

Adopt only when trends are mainstream

Stay with classic, proven menu items

What type of insights would be most valuable to your menu strategy?

Predictive trend data (what’s coming next)

Consumer behaviour and preferences

Ingredient and sourcing intelligence

Regional / global menu comparisons

All of the above

How do you evaluate the success of menu items after launch?

Purely sales data

Guest satisfaction surveys and reviews

A mix of sales, guest sentiment, and benchmarks

We don’t measure beyond sales totals

What’s the biggest challenge you face in menu innovation?

Lack of reliable consumer insights

High ingredient costs and supply risks

Staff training and execution consistency

Guest resistance to change

Time and resources to test ideas properly

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