FED Global Thought Leadership 2022

Five Ways Customers Have Changed the Way They Think About Restaurants

Customer expectations and the way they want to use restaurants have never been static. Pair that with the ongoing labor crunch, supply chain shortages and wild price increases and you have a dynamic unlike the restaurant and foodservice industries have ever experienced. The dynamic nature of today’s challenges requires some of out of the box and collaborative thinking by operators and their supply chain partners. To do so, restaurant and design professionals will need to look beyond their own backyards to adapt customers’ changing demands. This keynote presentation will provide context and food for thought around these challenges and will help everyone begin plotting their course for the future.

Mike Kostyo, Trendologist and Associate Director, Datassential

Mike Kostyo 150x200At Datassential, Kostyo oversees the company's seven TrendSpotting magazines, custom client publications, and he leads trend immersion tours and ideation sessions across the country. Kostyo was a recurring guest on Fusion TV's "The AV Club Show"; has been featured on WGN Radio, CBS Radio, and Gimlet Media's "Why We Eat What We Eat" podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and he was a judge on Food Network's "Eating America." He has a master’s in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine, and artisan cheese production. In his spare time he teaches cooking classes and co-founded a monthly food swap in Chicago.

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