We've built a lot of assumptions about what each generation wants, but do they all hold up? Is Gen Z consuming less alcohol? Do older guests reflexively reject technology? In this session, we'll dive into what the data really says about our preconceived notions around generational cohorts. We'll look at where you'll find surprising agreement, allowing you to create a single experience that resonates across generations. And where there are differences, we'll focus on how to make those differences matter, creating more personalized experiences that land more deeply. Then we'll get into the guest drivers behind all of it, including a first look at the need states that will define how people eat in 2027, plus the top trends we're tracking right now. Expect plenty of data alongside inspiring real-world examples, with implications for everything from menus and design to equipment and tech.
Mike Kostyo, Vice President, Menu Matters
Mike Kostyo has been a leading voice in food industry trends and insights for over a decade, known for digging through the messy information landscape to uncover unique insights that help brands think differently. Viewing food through a human-first, anthropological lens—shaped by his master's degree in gastronomy—Mike brings depth and expertise to industry research and analysis. He excels at collaborative problem-solving with clients, bringing high energy, humor and a personal touch to every project.
His cross-disciplinary background, ranging from magazine journalism to advertising to political communications, allows him to communicate complex trends and ideas with clarity and impact, earning him coverage in the New York Times, a featured profile on Huffington Post, on NBC Nightly News, as a recurring guest on Fusion TV’s The AV Club Show, and even as a judge on Food Network’s Eating America. He is also a sought-after speaker who has presented at over 100 industry events on topics like innovation and AI, as well as his still-talked-about “How to Be Weird” presentation.
Based in Chicago, Mike is also a freelance writer who regularly contributes to food industry publications. In addition to his gastronomy degree from Boston University, he has certificates in the culinary arts, baking arts, wine, and artisan cheese production and he proudly serves on the advisory committee for the Arkansas Food Innovation Center at the Market Center of the Ozarks.