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, Mike and Maeve share the hospitality moments that stood out on a trip to Tampa, from a bubble-wrap save in the Columbia Restaurant gift shop to a $50 tableside mozzarella that was well worth the price. Then wine and spirits data expert Alli Meyer joins us to dig into what’s really happening with alcohol: whether Gen Z is drinking, how brand proliferation and inventory gluts hurt the category, why wine lists and shelves stopped focusing on what things taste like, why sweet and flavored products get looked down on when people clearly want them, and why smaller bottle sizes might be the fix we’re not pushing hard enough. Plus, Alli answers our five questions
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