How Great Food Trends Become Great Menu Items Episode is 62
Episode Summary
What turns a food trend into a menu mainstay? And how can restaurant operators balance innovation, consumer demand, and supply chain realities?
In this episode of Grounded, host Lauren Mitchell sits down with Cathy Holley, one of the foodservice industry's most respected trend forecasters. As Publisher and Editor-in-Chief of Flavor & The Menu and President of The Flavor Experience, Cathy has spent more than two decades helping operators understand emerging flavors, menu innovation, and changing consumer behaviors.
Together, Lauren and Cathy explore the lifecycle of food trends—from street food and bowls to dirty sodas and Dubai chocolate—and discuss how operators can successfully bring innovation to market without creating unnecessary complexity. The conversation also dives into the growing role of AI, consumer wellness, hospitality, and the importance of aligning culinary, procurement, distribution, and supply chain teams early in the innovation process.
Whether you're a restaurant operator, supplier, distributor, or simply fascinated by how food trends emerge, this episode offers a masterclass in innovation at scale.
5 Key Takeaways
1. Trends Can Come From Anywhere
The days of white-tablecloth restaurants dictating food trends are largely behind us. Today, innovation often emerges from street food, social media, global food cultures, and consumer-driven viral moments.
2. “Fads” Often Leave Lasting Impact
From the Cronut to cupcakes to Dubai chocolate, Cathy explains that even trends dismissed as fads often create ripple effects that shape future menu innovation, consumer expectations, and entirely new categories.
3. Innovation Must Be Balanced With Execution
Successful menu innovation requires close collaboration between culinary, procurement, supply chain, distributors, and suppliers. The best ideas are the ones that can be executed consistently and profitably at scale.
4. Consumers Are Buying Experiences, Not Just Food
Today's diners—especially younger generations—are increasingly influenced by hospitality, atmosphere, texture, and overall "vibe." Restaurants that create memorable experiences can differentiate themselves beyond menu offerings alone.
5. Personalized Wellness May Be the Next Major Shift
As consumers become more informed about protein, fiber, macros, and health goals, AI-powered personalization could significantly influence menu choices and dining behaviors over the next several years.
Memorable Quote
“It's never too late to adopt a trend.”
— Cathy Holley
Connect with the Guest
Cathy Holley
LinkedIn: https://www.linkedin.com/in/cathy-nash-holley-214a5613/
LinkedIn: https://www.linkedin.com/in/cathy-nash-holley-214a5613/
Ways to Tune In
Transistor: https://www.groundedonthepod.com/
Apple Podcasts: https://podcasts.apple.com/us/podcast/grounded/id1680909033
iHeart Radio: https://www.iheart.com/podcast/269-grounded-281280581/
Stitcher: https://www.stitcher.com/show/1064441
Subscribe to Grounded for conversations with leaders across foodservice, hospitality, supply chain, procurement, and innovation who are shaping the future of the industry.
Creators and Guests
Host
Lauren Mitchell
Lauren Mitchell is the Director of National Accounts and Custom Distribution at Produce Alliance, LLC. She is a dedicated fresh produce spend & spec maximizer for multi-unit national restaurant chains & groups. She gets to know your brand and infuses your expectation for quality, consistency and transparency to create more reliability in your produce category.
