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.”
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
How Hilton is redefining what hotel food and beverage can be
How Chicken Salad Chick is shaking up the menu with its first warm sandwich
How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant
How a new Margaritaville transformed foodservice at a Louisiana campground in mere months
How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'
As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'
How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria
How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots
How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
How Fabio Viviani is expanding his restaurant empire into the sweet side
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