The Mess Hall
The Mess Hall
Podcast Description
The Mess Hall brings you messy conversations about the topics that matter to the food and beverage industry -- the thorny topics that don't have a simple solution and require nuanced discussion, ideas, and thought. Hosts Maeve Webster and Mike Kostyo of food industry consulting firm Menu Matters bring in expert guests -- chefs, anthropologists, beverage consultants, marketing experts -- to dive into one provocative topic each episode. Plus, Maeve and Mike start each show with a look at attention-getting research, data, and news that impacts food industry professionals, and each episode ends with five questions, from "What is your hospitality pet peeve?" to "What is something you've changed your mind about?" This conversational, funny, and thought-provoking series is a must-listen for anyone who works in foodservice or CPG: chefs, R&D, sales, marketing, supply chain, regulatory, nutrition, agriculture, C-suite, and beyond. For more information about Menu Matters, visit menumatters.com
Podcast Insights
Content Themes
The podcast focuses on thought-provoking topics such as nostalgia's impact on the food industry, the decline of traditional marketing tools like coupons, and generational shifts in social engagement with episodes exploring issues like Gen Z's party habits and the balance between nostalgia and innovation.
The Mess Hall brings you messy conversations about the topics that matter to the food and beverage industry — the thorny topics that don’t have a simple solution and require nuanced discussion, ideas, and thought. Hosts Maeve Webster and Mike Kostyo of food industry consulting firm Menu Matters bring in expert guests — chefs, anthropologists, beverage consultants, marketing experts — to dive into one provocative topic each episode. Plus, Maeve and Mike start each show with a look at attention-getting research, data, and news that impacts food industry professionals, and each episode ends with five questions, from “What is your hospitality pet peeve?” to “What is something you’ve changed your mind about?” This conversational, funny, and thought-provoking series is a must-listen for anyone who works in foodservice or CPG: chefs, R&D, sales, marketing, supply chain, regulatory, nutrition, agriculture, C-suite, and beyond. For more information about Menu Matters, visit menumatters.com
In this episode of The Mess Hall, we chat with Chef Andrew Hunter who is a consulting chef for brands like Wolfgang Puck, Niman Ranch, and Kikkoman. What starts as a conversation about the difference between taste and flavor and whether the two even matter to today’s social media-centric consumers quickly dives into a range of topics, from what brand authenticity means to Arby’s to Dubai chocolate to whether massive chains will even exist in the future. To kick off the episode, we chat about whether a smoothie should ever cost $30 and discuss our experience trying the ketchup smoothie at Tropical Smoothie King. As always, we close out the episode with our five questions, where Chef Andrew covers everything from his preferred terminology for non-alcoholic beverages to his favorite food-centric TV show.
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