The next time you’re Sunday-brunching at your local breakfast joint and perusing the menu for Avocado Toast, you’re not likely to be disappointed. Restaurants want to know the foods that you are craving to keep you happy and coming back. The sooner they can jump on trends, the better edge they’ll have over the place down the street. Trendy foods, dishes, and ingredients are not easy to predict, but Jack Li, the CEO of Datassential has a deep passion behind his work for doing just that. 

Main Takeaways

• Big Players Jumping Onto Early Stage Trends: As Li points out, more companies and large corporations are reacting to early-stage food trends in the landscape. Things are so competitive that any advantage a restaurant or chain can have they'll take it. When competition is fierce, even the small details can become cut-throat. Business is about the bottom line, after all. 
• Seeing Opportunity for Art and Science to Align: According to Li, he and two of his “early business partners,” had a clear sense that they could combine their passion for the artful aspect of food with science to increase efficiency. The lesson here is that often art and science are not in different camps altogether. Instead, art and science can be integrated together for each part to sharpen the other.
• Tracking Data to Predict the Flavors of the Future: Having data is one thing, but sifting through it for potential predictive insight is what it’s really all about. Datassential is taking a close look at its data to attempt to determine what food flavors and trends are tracking up and can really break through in the market. There’s gut instinct, of course, but insights drawn from data to forecast food trends can really help businesses make quality decisions. Using data to predict where a market is heading cuts across all industries.  

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