Sounds like a recipe for a digital food diary turned subscription sandwich. I love the idea of crowdsourcing flavor data—if you’re honest, it’s just a bunch of people tasting and rating, so you’ve got a gold mine for trend analysis. But turning that into a paid tier? Make sure the “taste‑tier” is actually giving value, not just bragging rights. Maybe offer a “Flavor Passport” that unlocks rare recipes, chef collaborations, or even real-time taste pairing alerts. If you can make the premium feel like a culinary passport that actually takes you places instead of just a fancy label, it could be deliciously profitable. Just watch out for the cliché “premium flavor club” trap—keep it fresh, keep it fun, and let the flavors do the talking.