Whether it’s TikTok recipes or food expos—how do you stay current with what clients want these days?
“TikTok recipes” are my weekly skim — , it’s noisy, so I save 3 ideas on Sunday and test one at staff meal by Friday. Then I sanity-check with Google Trends (https://trends.google.com) and a one-question IG poll before putting anything on a menu; if it flops, I pivot to a classic with a micro‑trend garnish. Do you hit food expos once a year, or is quarterly worth it?