Over the years we have guided a variety of restaurants through their social media journeys and wanted to drop a post that hits on what we’re seeing in the industry now along with ways restaurants can capitalize on trends, think strategically and boost revenue.

The first example: Immigrants coming to the U.S. and bringing their amazing food/flavors to the masses ranging from sushi in Los Angeles during the ‘80s to Chinese food in NYC, the Vietnamese influence in Louisiana/Texas and so much more. The fusion of food and cultures is magical.

Additionally, people from around the world making epic food whether it comes from a street vendor or a Michelin-starred restaurant: Both are equally as complex and important. And that presents another side of the equation.

Restaurants and food vendors of all types need to have their finger on the pulse of what’s happening in their world which can make or break a business given the profit margins. More importantly, being aware of triggers that can equate to $ and scaling (or impending doom on the horizon), and that’s where bringing in outside help can change the game.

For over 15 years The Brainchild Group has guided restaurants and food brands from around the world and the main reason why companies come to us for solutions is because we speak the same language and execute on goals.

Have a project you want to explore? Let’s connect and brainstorm.