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.

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.

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...

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.

In this episode, we discuss the decline of deviance. From cults to alcohol, movies to car colors, the evidence is clear that society is afraid to take risks. What does that mean for the food industry -- and humanity at large? Then, now that the controversy has subsided, we dive into what the Cracker Barrel uproar was really about. What can brands learn from Cracker Barrel's missteps, what could Cracker Barrel have done to engage new consumers in ways that honored the brand identity, and why should the food industry take their role in consumers' lives more seriously?

In this episode of The Mess Hall, we talk to Chef Rosalyn Darling about whether there is a place for emotion in the food industry. How do you create new food products, menu items, or experiences that solve for human anxiety, or the need for some excitement in our lives? How do you think through the entirety of the emotional experience, including for food industry workers? Is it possible to weave empathy and compassion into a restaurant or retail experience? Plus, we kick off the episode discussing our biggest hotel pet peeves, from privacy door hangers that fall off every time you open the door to the clever solutions that upgrade the hospitality experience. And Chef Darling answers The Mess Hall Five Questions, including a recommendation for another podcast that she thinks will level up your thinking.

In this episode of The Mess Hall, we chat with Chef Andrew Hunter who is a consulting chef for brands like Wolfgang Puck, Niman Ranch, and Kikkoman. What starts as a conversation about the difference between taste and flavor and whether the two even matter to today's social media-centric consumers quickly dives into a range of topics, from what brand authenticity means to Arby's to Dubai chocolate to whether massive chains will even exist in the future. To kick off the episode, we chat about whether a smoothie should ever cost $30 and discuss our experience trying the ketchup smoothie at Tropical Smoothie King. As always, we close out the episode with our five questions, where Chef Andrew covers everything from his preferred terminology for non-alcoholic beverages to his favorite food-centric TV show.

Will GLP-1 drugs like Ozempic and Wegovy spell the downfall of the food industry -- or at the very least the snack food industry? In this episode, we look at the hype around GLP-1 drugs and try to uncover the real learnings for restaurants and food manufacturers. From food noise to portion sizes to what consumers consider to be healthy today, registered dietitian nutritionist and industry expert Pam Smith (a co-creator of the Seasons 52 brand, which created the original mini dessert portion trend) has a messy conversation with Maeve and Mike. Plus, we look at the controversy around Michelin-starred Eleven Madison Park adding meat back to the menu. And, as always, we end with the Mess Hall Five Questions, where Pam Smith shares her opinion on whether a hot dog is a sandwich.