Towards the end of every year, Technomic releases its annual predictions for the year ahead. Lizzy Freier, director of menu research and insights, worked with her team of researchers and analysts to compile Technomic’s report, “What’s in Store for 2024.” She joins the podcast to talk about the data-based trends that rose to the top.
Freier digs into the report to reveal vivid details behind the predictions. Listen to find out how weather is impacting menus, why breakfast and brunch are rising in popularity, how TikTok is influencing what we eat in restaurants and why 2024 is “the year of the tomato.”
From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations
How Charleston's Husk restaurant stays relevant in a competitive dining city
How Nekter Juice Bar is breaking away from the pack in a crowded segment
How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz
How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges
How Esmé marries art and food for a Michelin-starred dining experience
How Philippe Massoud paved the way for Lebanese fine dining in the U.S.
How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe
Outback Steakhouse innovates the menu by giving equal play to food and drink
How Table 301's restaurants hit all the right notes in Greenville, S.C.
Local Kitchens' partnerships help existing restaurants grow and new ones start up
The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots
How Beatrix nails the all-day restaurant format with its chef-driven menu
How Yia Vang became the leading voice for Hmong cuisine and culture
How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes'
Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company
How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu
Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes
How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks
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