Foodservice operators should be on the lookout for new ideas that help them keep their operations on the cutting edge and looking fresh to the consumer. The question seems simple enough: what coming trends and fads will impact my area, and which of them should I adopt in my operation? But this simple question has a very complex answer. The pace of change is increasing and consumers are increasingly fickle in their likes and dislikes. Investing time, energy, and money in the latest rage may not prove to be economical in the long run if the rage is short-lived. It is essential, therefore, that foodservice managers distinguish between fads and trends
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