Culinary Trends
“Our goal is to inspire the architecture of beautiful food on a massive scale.”
Holistic research methods & design principles
Brisan looks for independent restaurants and executive chefs that are doing things differently. We conduct weeks of obsessive menu research and tastings, then organize our findings with a sensory-centric focus.
Big trend companies charge serious cash to only tell you what's already on the market. Brisan predicts* future trends and validates current trends, while also defining overarching, emotional drivers and insights — and we do it all free of charge.
*Our 2015 and 2016 research predicted trends 8-10 months before other trend spotters (oh, yeah!).
Inspiring the architecture of beautiful food
You might ask yourself:
Q - If this research is a lot of work and requires a great deal of expertise, why does Brisan just give it away for free?
A - Because we're obsessively passionate about food. Our goal is to inspire the architecture of beautiful food on a massive scale. Click here to check out our "Make Industrial Food Beautiful" campaign.
Stay a step ahead
Become aware of a trend before it hits the market and learn which trends are still viable.
Imagine if your company was aware of a trend before your competition. You wouldn't be reactive anymore. You could proactively develop first-to-market products, with sufficient time to align R&D scale-up with and a thoughtful marketing strategy.
The evolution of a culinary trend
After a cutting-edge culinary trend floats to the top of our research, it typically takes 10 months - 3 years to make its way down the market. Once the culinary trend builds momentum and compelling frequency across influential U.S. restaurants [think: the 3 Michelin star joints and brilliant, rogue chefs], it typically trickles down the market in this order:
A video about our trend research
This short film explains where we get our inspiration, how we approach the research, and why we do it:
Short Film: The Origin of Trends — Brisan's Culinary Research
Special thanks to: Chef Dave Park of Hanbun; One Off Hospitality Group and Blackbird Restaurant
Image Credit: Oriole, Chicago, IL
Complimentary 2017 culinary trend research
If you'd like a free copy of our culinary trend research, just say so! Fill out the below form. We'll send you a copy asap, no strings attached.
*Privacy Message: We do not sell, trade, share or transfer your information to any third parties. (Cause that would not be cool.)
Want to know other insights or services Brisan has to offer? (We're flattered.)
Call us at (773) 492-1085 or click here to send us a message.