Solution
Catch trends before your competitors
Blaze Market Study crosses market data, seasonality and cuisine affinities to suggest ingredients, pairings and dish concepts that will perform.
Before / after
You don't know if your new menu concepts will appeal before launch.
CalcMenu helps you test and refine concepts with market data. You launch fewer flops.
Why this feature matters
This feature is built directly into the CalcMenu recipe and menu database. The same data serves kitchen, service, and administration—no re-entry, no paper versions.
Blaze Market Study crosses market data, seasonality and cuisine affinities to suggest ingredients, pairings and dish concepts that will perform.
What it gives you
Ingredient trends by region
Discover which ingredients are rising in Switzerland, Germany, Italy or elsewhere. Anticipate seasonal menus and creative briefs.
Targeted menu inspiration
Generate recipe concepts aligned to a trend, cuisine or hero ingredient. Every proposal is backed by market signals.
Shareable reports
Export your studies as PDFs or share them with marketing and kitchen teams. A common base for deciding upcoming campaigns.
How it works
Choose a scope
Select a region, season, cuisine or ingredient. Blaze Market Study aggregates the relevant data.
Explore the signals
Visualise trends: rising ingredients, emerging pairings, strong seasons. Filter by cuisine type or market.
Generate concepts
The AI proposes recipes or complete menus based on the selected signals. You stay in control of what goes into your briefs.
Launch menus that resonate with your audience
Every new menu represents a real investment: recipe development, kitchen testing, staff training, and marketing. When a dish fails to connect with guests, it is not just food that goes to waste — it is creative time and marketing spend as well.
Blaze Market Study combines market data, seasonality, and flavour preferences to support smarter menu decisions. Rather than launching blind, your teams gain actionable insights into ingredients, flavour pairings, and dish concepts that are proven to perform in their specific context.
Market trends turned into practical recipes
The module does more than display charts. It translates weak market signals into concrete suggestions your kitchen can act on: an emerging ingredient, an underused flavour combination, a dish format suited to the current season.
Chefs and marketing managers can then iterate quickly. A recipe can be tested, refined, and reintegrated into the database without disrupting live menus. Every version is tracked, and costs are recalculated automatically.
Fewer failures, more repeatable successes
By reducing the failure rate of new dishes, Market Study protects your operation’s overall margin. Promotional campaigns are built on data rather than gut feeling alone. Summer menus, weekly specials, and event-driven offers all share a common foundation: what genuinely works for your target clientele.
Real-world performance feeds back into the system. Top-performing dishes are flagged, while underperforming recipes are refined or removed. Menu development becomes a measurable, continuously improving process.
Who is it for?
Market Study is particularly valuable for hotel chains, multi-site restaurant groups, food manufacturers, and R&D teams that need to align culinary innovation with market demand. Whether you are rolling out a new annual menu or a seasonal promotion, the module gives decision-makers the insight they need to choose with confidence.
For which sectors
Used to prepare seasonal briefs and marketing campaigns where every dish concept must be justified before it is presented.
More CalcMenu features
Menus & recipes
Every recipe and menu in one database, always up to date and in four languages for the whole brigade.
Diets & textures
Turn any menu into the diets and textures you need (puréed, minced, IDDSI) without recalculating a single recipe.
Allergens & traceability
Allergens and nutrition calculated automatically from your recipes, ready for inspection.
Label Connector (NiceLabel)
From recipe to printed label: CalcMenu sends allergens, nutrition and shelf-life to your NiceLabel printers automatically.
Orders by floor / station
Each floor or ward orders its meals and diets online; the kitchen receives one consolidated summary.
Multi-site
Share recipes and standards from a central kitchen while each site adapts its own menus.
HACCP & safety
Temperatures, batch traceability and cleaning logs recorded continuously: always inspection-ready.
Food cost & purchasing
Each recipe's cost updates with supplier prices; steer your margins and orders with precision.
Electronic shelf labels (ESL)
Buffet, menu and price labels updated instantly from CalcMenu, with allergens and origin, no reprinting.
Nutrition & analysis
Calculate nutritional values per portion and adapt menus to specific diets.
Self-Service Meal Ordering
Patients and residents order their meals from a tablet or room screen: diets respected, allergens checked, kitchen orders consolidated automatically.
IDDSI textures
Apply IDDSI levels to recipes and ensure meals suitable for dysphagic patients.
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