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
On this episode of The Mess Hall, we talk to Chef Anna Cheely, a flavor science expert and the senior culinary innovation manager at Kalsec, a natural flavors and colors company based in Michigan. How have flavor preferences have changed over the years? What does flavor look like at a time when ultra-processed foods are in the headlines? And how do you even capture the flavor of tom yum soup in a bottle? Plus, we start the episode discussing the joy of cooking and what it means for the food industry. And in our five questions, Chef Cheely tells us her food industry pet peeve.
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