Foodie Friday! This is the time of year when there are all sorts of articles written about the best and worst of the previous year along with some predictions for the upcoming one. Food writers go along with this, of course, and I was reading a piece on some predictions for food trends in 2017. The predictions range from many foods with breakable crusts (think along the lines of creme brulee) to mixed use restaurants (co-working space by day, eatery by night) to more complex vegan food.
I must admit that I’m not really one who pays attention to food trends. For example, a friend taught me a chopped kale salad (finely chopped kale, arugula, toasted pine nuts, some grated parmesan cheese, EVOO and a squeeze of lemon!). It has become a staple on my dinner table. It’s not there because kale was trendy at one point or even because it’s particularly healthy. It’s there because it’s delicious. Which is, of course, the business point.
Do you buy heirloom tomatoes because they’re en vogue? Will you buy bread made from heirloom wheat because you want to impress your friends? The answer to those questions is a firm “no.” You buy those things because they taste better than many alternatives, even if they might cost a little more. No one repeatedly patronizes our businesses because they want to be a style maven per se. Sure, if you’re selling this month’s fashion there is a segment of the population that needs the ego boost of wearing the latest thing. But as with the puffy shirt episode of Seinfeld, style or trends can be fleeting. Customers want reliability and great value as you solve their problems.
As I’m writing this I’m realizing that many of the things I like in this world – foods, musicians, golf courses – tend to be classics that have endured over time. I’m also realizing that many of the businesses I patronize – even if they’re relatively new – have the characteristics that are eternal in business. They put the customer first, they deliver great value, and I can rely on them to always deliver what they promise and more. That’s a trend that’s always in fashion.
Consult Keith 