Maeve Webster’s Post

Here's my #fridayfive: 1. File this under "unintended consequences." Those pesky Pablo Escobar hippos continue to breed, wrecking havoc on the Colombian #ecosystem (https://lnkd.in/evunmCAZ). While this is one of the more unique situations, it's certainly not uncommon as New Zealand is seeking to eliminate all predators from one of its peninsulas (https://lnkd.in/e9qRF5iE). Even a small decision can have long-term unintended consequences. Be bold in decision making, but take time to consider unexpected and unintentional outcomes and prepare accordingly. 2. I posted earlier this week about #vacancyrates in office buildings and someone rightly pointed out that #retail may be included in the numbers or, at the very least, suffering from its own vacancy issues. Not many cities have this particular situation, but I thought this article from The New York Times makes you think about unusual and unexpected places business is done and what happens when those locations get hard hit (https://lnkd.in/e-TcvFkA). When Mike Kostyo and I were in NY for Specialty Food Association Summer Fancy Food show, we unfortunately did not get a chance to do an subway speakeasy tour (https://lnkd.in/ewB8qfyQ time! 3. I'm sure most of you have read about the growing number of cities and regions with #antitourism movements. It's a complex issue for sure with no easy answer (talk about unintended consequences). But Seoul's solution in managing crowds in a popular neighborhood seems like a well-balanced approach. Hopefully, for them, it works long-term. (https://lnkd.in/eFVn2UAU) 4. I'm curious as to why it was necessary to host a beauty pageant to prove how far #AI has come. Some type of intelligence-based game show wouldn't have worked? Or a multi-skill scholastic-type event? No...it had to be a beauty pageant. At the very least it makes me a little less concerned what we're creating will be able to destroy the world if the systems are too busy worrying about whether they've cracked a nail. (https://lnkd.in/eZEYgKDd) 5. The #Paris #Olympics are almost upon us and The Food Institute recently shared some top trends driving foods and beverages in that beautiful city. Look familiar? (https://lnkd.in/ewWNM363) #menumattersllc #innovation #trends2024 #insights #foodandbeverageindustry #foodservice #restaurants #cpg

New stats are showing office vacancy rates are not only staying up, but climbing. In fact, Moody is projecting that office vacancy rates will continue to climb through 2026. On average, vacancy rates are now at just over 20% with some cities far higher. San Francisco appears to have the highest rate at approximately 34%. It goes without saying this will fundamentally shift the feel and purpose of metro downtowns. This prolonged period of shifting office locations and ongoing work from home flexibility will fundamentally change consumer behavior in the near term. What does this mean for our industry? Obviously, it impacts everything from site location and hours to solutions delivered during the week. The impact of these changes will be felt at both retail and foodservice. What are the new challenges facing consumers in this evolving environment? What are they missing? What would make their lives easier? How do we create compelling and unique value propositions, differentiated not only from competitors but competitive channels? People will still look for breakfast and lunch solutions, but we can't assume the solutions will or should look the way they did before 2020. In fact, these solutions need to be fundamentally different. That means transformational innovation versus iterative innovation, which requires courage and hope. And, honestly, courage and hope is what most of us need now. Read more at Axios: https://lnkd.in/egFZxFcs #work #offices #innovation #trends2024 #foodandbeverageindustry #menumattersllc #food #beverage #foodservice #restaurants #cpg #consumerbehavior #consumerinsights

Here are some thought starters and innovation inspiration for your #mondaysparks: 1. This article from The Wall Street Journal (https://lnkd.in/eiKifVaf) on how Driscoll's created a new premium opportunity selling fruit that previously had to be tossed for a number of very understandable business reasons. I was also fascinated by the stats on how, despite rising costs across groceries, consumers seem happy to pay for berries no matter what the price is. Are there opportunities for your business to leverage throw aways, waste, etc. in unique ways and, potentially, at premium prices? 2. This one is unique...I'll give you that...though I'm not entirely sure what to think about it. But, this new soda from Japan (https://lnkd.in/eBrekRjs) is a hunger management tool as the soda turns to jelly once consumed to fill the stomach. Interesting. There's no doubt, however, this brand has taken a unique position and certainly created a new food-based solution for hunger and weight management. Is your #innovation and #researchanddevelopment process focused, truly, on problem solving for your customers? 3. This one is likely not going to be completely new news to everyone but still I think kudos have to be giving for the bold foray into unexpected flavors and experiences. S'mores may not be everyone's go to with noodles but it's brave innovation at a time when there hasn't been a great deal of it. I guess the innovation could have gone one o two ways: create an authentic s'mores experience in an unexpected format or mold a s'mores experience with more savory notes to fit noodles without worrying about how authentically s'mores it was. Has anyone tried it? I'd love thoughts on how it worked. (https://lnkd.in/e6ymdTcz) #trends2024 #foodservice #foodandbeverageindustry #consumerbehavior #cpg #retail #food #beverage #restaurants #menumattersllc

This dynamic chart is fantastic. I agree, it's fascinating to see brands rise and fall and, sometimes, rise again. It's also interesting to watch the "clock" and tag up and down economic periods that correspond to aggressive growth or contraction.

Taking some time off from the long weekend to make sure my #fridayfive goes out! Happy 4th everyone. 1. We've all been in meetings, in presentations or other situations where a sneeze just wouldn't go...particularly post pandemic. But, have you ever thought about what the worst case scenario is if you hold that sneeze in?Check out this piece in Popular Science PopSci and find out. (https://lnkd.in/eT6kGRE2) 2. I'm all for #recycling and anything else we can do to live more softly on this planet, but this infographic (thank you, Information is Beautiful) is exactly what's wrong with our current plastics recycling system and why only 5% to 6% of the plastics consumers try to recycle are actually recycled. There is no way the average consumers is going to absorb...or care...about this level of complexity. (https://lnkd.in/eGymwppF) 3. Mike Kostyo and I recently presented at Specialty Food Association Summer Fancy Food Show on new influences impacting the path to purchase. We came across a great study by Ketchum (chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://lnkd.in/eABqrkvv) that indicated #GenZ is more likely than any other generation to have a negative relationship or perception of food. Couple this with a story in CNN (https://lnkd.in/e3H-2eid) about an emerging eating disorder called ARFID, when sufferers have a very small list of foods they feel safe eating, and we may have a very fundamental issues to solve for with younger consumers. 4. Remember all the old jingles? Of course you do...that's precisely the point. So I doubt anyone will be very surprised by this study that the most successful logos sync audio and visuals. Still, a great read from Morning Brew (https://lnkd.in/eu_jJvap). 5. I'll admit, I geek out at #foodhistory. I love learning the origin stories - often highly disputed - of the most iconic or prolific dishes. For anyone who's with me on that, you should enjoy this piece about sussing out the origin of the Caesar salad from The New York Times (https://lnkd.in/e9VWPUS3). #innovation #trends2024 #menumattersllc #consumerbehavior #sustainability #foodservice #foodandbeverageindustry #marketing #cpg #food #beverage #restaurants

The first edition of the Menu Matters LLC Monthly Minute is releasing today! This monthly newsletter features insights and analysis on the latest trends, data, and developments shaping the food industry, plus all the latest news from Menu Matters — new research, upcoming speaking engagements, etc. In this edition you'll find a video covering the trends Mike Kostyo and I saw last week at the Summer Fancy Food Show, a "Top 5" from our previous month's Friday Fives from here on LinkedIn, and even the foods that consumers say they would introduce an alien to for the first time. If you want to subscribe, simply sign up here: https://lnkd.in/eUAZdVvU #innovation #trends2024 #foodandbeverageindustry #foodservice #hospitality #cpg #restaurants #chefs #insights #consumerbehavior

A few #mondaysparks to inspire and get your creativity going on a Monday morning: 1. Erewhon is known for its unconventional smoothies, but I love the idea of introducing one based on a non-food product. Their Sunscreen Smoothie leans into that smell we all know that says summer. Based on recent Menu Matters LLC research, consumers rank smell as the second most important sense when deciding what foods and beverages to select. That may not seem surprising, but how often do we as an industry actually leverage smell as a key element...particularly in this age of "Instagram-ability." Mike Kostyo and I have had some great conversations with clients about this issue. (https://lnkd.in/eZC_ncmY) 2. As we expand our culinary boundaries into less familiar (to Americans) ingredients, consider for a moment the pine family. In both Asia and Scandinavia, spruce and pine are used to infuse flavor into savory and sweet foods as well as create teas and other aromatic beverages. We're seeing these ingredients pop up every so often but they are still under appreciated which is why I thought this Spruce-infused Ponzu Sauce by blisgourmet was so interesting. As we edge ever closer into Fall and Winter, consider how these flavors can "spruce up" (see what I did there) your LTOs or seasonal menus. (https://lnkd.in/e2mjkBe5) 3. I have no idea how this tastes, but am fascinated with Kraft Heinz introducing Every Sauce, a new sauce that is a blend of all of (well nearly) their sauces. I hope there's a great story behind this like someone dropped a mixed case on the floor and someone in R&D said "what a minute..." Either way, it's a new product celebrating all the "old" products. Really interesting. (https://lnkd.in/edzwD7ZJ) #trends2024 #newproducts #foodandbeverageindustry #foodservice #restaurants #cpg #innovation

Welcome to this week's #fridayfive! 1. More so than anything, I learned that innovation is absolutely not dead...particularly at retail. This year's Specialty Food Association Summer Fancy Food Show was rife with examples of both iterative and transformative #innovation. Mike Kostyo and I just taped a review of some of the themes and #trends we saw. We'll post as soon as that's uploaded. Meanwhile, enjoy images here. 2. Nothing is more aggravating than policies that make no sense, are mindlessly enforced and create more issues than not. Consider my recent experience on United Airlines. I know...criticizing the #airlines is like shooting fish in a barrel, but here goes. Five minutes before boarding all of first class had checked in with two seats available and I was in the #2 position to be upgraded. The gate agent, however, said they absolutely would not upgrade until I boarded...which means disrupting me and everyone around me. Sure enough, the upgrade came through during boarding. In the meantime, they shifted someone into my seat and the seat next to me. But none of us could move or get into our seats because of boarding. The flight attendants seemed positively flummoxed as to how we got into this predicament. Policies should make things easier for your customers and your staff. If they don't, rethink them. 3. #Hospitality in restaurants is not close to dead. Mike and I had some incredible hospitality experiences at #sipandguzzle, #figure8 and #tuskbar in NYC. The bartenders and servers at each location were attentive, welcoming, and informative. I'll post separately about the incredible food and drink we enjoyed at each. 4. As with midscale and casual dining restaurants, mid-tier #lodging properties are going to struggle proving relevance and value to consumers. Lower-tier lodging offers no-frills at low prices while upper-tier/ luxury properties embrace hospitality and unique amenities. Mid-tier properties are increasingly charging for every amenity and service without focusing on value and problem solving for customers. If this tier of the lodging segment goes in much the same direction as their counterparts in restaurants (or follows #airlines into the abyss) it will leave a gap that will inevitably be filled by boutique hotels and rental disruptors. 5. The year isn't over yet, but it's clear there is a lot of enthusiasm for moving forward. Every conference and meeting I've attended or presented at so far this year has not only been packed but the energy is incredibly positive...more so than it's seemed for the past few years. #Foodservice and #hospitality is ready to move forward. #MenuMattersLLC is excited to be a part of the ongoing rebirth and evolution of this industry! #trends2024 #innovation #summerfancyfoodshow #foodandbeverageindustry #foodtrends #beveragetrends #cpg

Thank you Specialty Food Association for the great write up of the presentation Mike Kostyo and I gave yesterday at the Summer Fancy Food show in NYC. If you missed it and attended the show, you'll have access to the presentation. Don't hesitate to reach out to us directly if you need the deck. If you weren't able to hit the show - and it was great...and busy...this year - and are curious about what we presented, reach out and we'll talk you through our findings. More posts to come on what we saw and what we experienced in the big City. https://lnkd.in/gHahn2Uf #summerfancyfoodshow #innovation #genz #pathtopurchase #trends2024 #consumerbehavior #menumattersllc

Mike Kostyo introduced the new #mondaysparks last week, and I've finally pulled myself together enough to have three ideas to share: 1. I found these potato chips at a Duane Reed in NYC. What I love about this concept is how high end the packaging and format are for a category that is as ubiquitous and familiar as potato chips. I thought the execution was good with flavors ranging from mainstream to more niche like these wasabi flavored chips. (https://lnkd.in/eGU4gnha) 2. This watermelon sorbet with basil oil is featured at the Corner Bar on the lower east side of New York. As simple as this dessert is, the flavors blew me away. You can see...we couldn't even wait to try it. The sorbet was not too sweet...which often happens with sorbet...but the basil oil added enough savory punch that the overall effect was utterly unexpected and really fantastic. Again, another example of something basic that's utterly elevated with small but impactful tweaks. (https://cornerbarnyc.com/) 3. Finally, the screenshot is from Cafe W in Queens. This is a little premature, as Mike and I have not yet tried the pastries - stay tuned for a full review Tuesday morning - but both of us are excited to get our hands on these. I've talked several times over the past year about innovations occurring in the pastry category, particularly with the influence of Japanese flavors and sensibilities on classic French and European baked goods. This bakery is a great example, particularly with the Cronigiri that comes in bacon as well as mayo-pollack roe. Asian isn't tapped out in savory applications, but it is just beginning its influence in the sweets category. Be prepared! (https://cafew.com/) #innovation #trends2024 #menumattersllc #foodandbeverageindustry #foodservice #restaurants #food #beverage #ideas