{what I’ve learned} from the great pumpkin craze

In case you didn’t notice, autumn has had some time to make itself at home, and winter is knocking on the door and seeping through the cracks. If you have Twitter or Facebook or Instagram accounts, you’ve probably seen an abundance of Starbucks red cups and pumpkin spice lattes because, you know, it didn’t happen unless there’s photographic evidence 🙂

Pumpkin is a HUGE trend in the food/beverage industry right now because the actual plant is in season, and it’s best paired with warm, delicious spices that can undo the iciest chill and incite the cozy fire feeling even if you’re miles from home.

But just because everyone is getting on board with pumpkin doesn’t mean it always works.

Case in point:

No. Just no.

If you have a good thing going for you, don’t change just because the industry dictates it unless you’re certain (and have credible evidence) that you can execute it properly with an organic and appealing slant. Because if you can’t, you could end up just as artificial and canned as these puppies taste.

Granted, some may like these and the other seasonal flavors of M&Ms. But they do candy-coated chocolate so well–why mess with a good thing?

The moral of the story:

Before you upend your brand and product to cater to what’s hot in the industry, do some research and weigh your options against credible counsel.

Because you’d hate to be the person who messed up chocolate.

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