What is the 'Limited-Time Viral' Trend: FOMO as a Business Model The structure and core implication of this marketing trend reflect a fundamental shift in how fast-food chains generate hyper-demand by manufacturing scarcity . The 'Limited-Time Viral' (LTV) trend centers on launching items with high cultural resonance (e.g., nostalgia, extreme flavor) for a strictly limited duration. This strategy, amplified instantly by social media (TikTok, fandoms), triggers a massive psych

What is the “Feed-to-Fork” Trend: When Social Algorithms Replace Food Critics For Gen Z and millennials, restaurant discovery no longer begins in newspapers or guidebooks — it starts on TikTok and Instagram. The modern diner isn’t seeking stars; they’re seeking scroll-stopping visuals, micro-influencer honesty, and the kind of authenticity that lives in 30-second clips, not 3,000-word reviews. Discovery is now digital, not editorial. Detail:  Younger diners no longer turn to

What Is the McDonald’s “World Menu Heist” Trend: Flavor Tourism as a Global Play McDonald’s UK transforms global menu envy into an immersive, story-driven experience that celebrates cultural curiosity through food. The World Menu Heist  is more than a product launch — it’s a theatrical global exchange, reimagining international menu favorites as “stolen treasures.” By introducing eight exclusive items from around the world, McDonald’s is playfully giving UK fans a taste of th

Why is the Spicy Food Trend? The Quest for Flavor Complexity and Social Buzz The core trend is the explosion of capsicum-fueled...

What is the Tahdig Trend? Tahdig is a traditional Iranian dish centered on rice that is boiled and then layered in a pot with oil and...

Why It Is Trending: Gen Z Reshaping Food Culture Dining Out as Occasional Indulgence Unlike Millennials who normalized frequent dining...

Why it is the topic trending: Refreshment Rumble: Why Fast-Food Chains Are Heating Up the Beverage Menu New Entrants in the Drink Arena:...

Overview: Watermelon is making waves on restaurant menus across Sydney, but not in its traditional form. Chefs are transforming the fruit...