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

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Mess Hall, Mike and Maeve dig into the freshest data from their 2026 Consumer Needs Mid-Year Update Survey. They share the findings that surprised them most: why younger consumers say 2026 has gone better than expected and what that streak of American optimism means for food innovation, plus they unpack consumer confusion around ultra-processed foods. Then they sit down with convenience store expert Frank Beard to ask what America can actually learn from the Japanese konbini. Frank makes the case that great food doesn't have to mean "bougie" food, that the real opportunity isn't out-competing fast food but filling America's missing street food gap, and that pride is what separates a truly successful store from one that's just offering gas station food 2.0. Plus, Beard offers his take on the trends people are only pretending to like.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Mess Hall, Mike and Maeve check in on their 100 Recipe Challenge, a year-long project to cook 100 new recipes from cookbooks they've collected. They compare progress, debate the merits of following recipes to the letter versus trusting your gut, share their favorite and least favorite dishes so far, and go down a rabbit hole on the quest for the perfect pancake. Then they sit down with Beth Kimmerle, founder and CEO of Attribute Analytics, to explore the science of sensory evaluation and how her trained taste panels help food companies translate aroma, texture, taste, and emotion into actionable data. Beth digs into why texture has emerged as the new strategic focus in food innovation, why consumers can tell when their favorite products have quietly changed, and how the explosion of data and AI is reshaping -- and sometimes paralyzing -- product development. The conversation ranges from the National Restaurant Association Show floor to the future of underleveraged senses like sound and smell, the rise of ASMR-driven food discovery, and whether we'll eventually evolve a sixth sense (or grow an antenna) to keep up with a world where almost everything else can be faked.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Mess Hall, we talk about the importance of play and creativity in our adult lives, which includes in cooking and eating experiences. And we talk with Rebecca Kilbreath, editor in chief of Restaurant Development + Design magazine. She talks about current design trends in restaurants, what the nostalgia trend actually looks like, moving away from same-ification in restaurant design, and how to tell a story in the design of a restaurant. Plus, in our five questions, she talks about the Western novel that had her by the throat.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of The Mess Hall, Mike and Maeve discuss what they learned from recent hospitality experiences in New Orleans and Denver. What can the food industry learn from a bar packed with orthopedic surgeons, a tableside bananas foster, and a prix fixe menu personalized to your likes and dislikes? Then, Mike and Maeve dig into a hot topic: should the food industry stop using the word "consumer"? They trace the surprising political history of the term, debate what to replace it with, and explore how language across the industry, from "ethnic" cuisine to emoji-laden brand messaging to loyalty programs that inspire no actual loyalty, shapes the way real people feel seen, respected, and valued.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of The Mess Hall, we talk to Suzy Badaracco, who went from tracking serial killers to cereal bars. Badaracco's background has taken her from training as a criminalist with the FBI and Scotland Yard to culinary school and studying human nutrition. Today she runs Culinary Tides, where she uses all of those skills to find trends and patterns in the food and beverage industry. On the show we talk about why Dubai chocolate may cheat on his wife with a muffin, why the food industry is one giant crime scene, and the 2026 trend she thinks is way off base. And, in our five questions, she tells us her top pet peeve, which is related to potatoes...

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Mess Hall, we start off the show by looking at some of the brands and products that are killing it right now, from a marketing message from a knife sharpening brand to the Savannah Bananas to one of the best hotels we stayed at in 2025. Then we dive into the Menu Matters Consumer Need for 2026 -- consumers are just looking for the food and beverage industry to keep it real. In a world of AI slop and general distrust, how can brands and companies showcase the real human-focused ideas, solutions, ingredients, and products that will resonate in the year ahead? We also look at the five sub-trends that can help you solve for this need, from cutting through the noise to making food experiences more meaningful.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.