There's a central tension that consumers are dealing with right now. On the one hand they are still anxious and uncertain, dealing with high prices, seeing global wars in the news, and preparing for a looming presidential election. On the other hand, they are ready to be excited again, looking for those sources of hope and optimism - a chance to let loose and have fun. It's a transitional time, when all of these consumer needs are in flux. So how can the food industry help solve that tension and guide consumers to the other side? In this session, Menu Matters experts Maeve Webster and Mike Kostyo will look at the latest consumer trends, data, and research to understand how we can help prepare for and respond to evolving consumer needs. You'll come away from this session with unique insights into how you can use trends to be a source of optimism and engagement for consumers.
Maeve Webster, President, Menu Matters
Maeve Webster, President of Menu Matters, is a leading consultant and thought leader for the food industry with over 23 years of experience. What Maeve excels at is helping her clients find the critical, relevant meaning within data and insights, and to use those insights to inform both tactical and strategic decision making. Maeve has practical foodservice experience, having owned a café in Bennington, VT, for four years and is a regular speaker at industry events.
Mike Kostyo, Vice President, Menu Matters
Mike Kostyo is the Vice President at Menu Matters. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, 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 and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production.