Angelenos know a culinary trend when they see it. L.A. chefs and diners are consistently on the cutting edge of food innovations, whether it’s Roy Choi’s food-truck fusion or an almond-macadamia nut milk latte.
Yelp has developed its own way to rack the rise and fall of food trends. Search for cupcakes and you’ll see craze grow and fade out. According to the site, cold-pressed juice popularity has shot up, donuts are the pastry of the moment, and everyone really is drinking IPAs.
How do trends get started? How do restaurateurs and chefs adapt their menus to accommodate popular foods? What’s the key to staying innovative and ahead of the market?
David Sax, Author of "The Tastemakers: Why We're Crazy for Cupcakes but Fed Up With Fondue"