Maeve Webster

Maeve Webster has been a foodservice industry consultant for more than 17 years, running hundreds of studies focused on trend analysis, opportunity assessment, new product concept development, and consumer behavior evaluation. In 2015, Webster founded an independent consultancy, Menu Matters, which helps foodservice professionals identify, evaluate, and leverage industry trends. Readers may contact her at menumattersnow@gmail.com.

Versatile Veggies: Plant-Forward Innovation Transforms Menus

Consumer shift toward vegetables leads to unforeseen menu items across product categories

Maeve Webster

November 12, 2019

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More consumers are changing their eating behaviors to include plant-based products and this is impacting new product innovation. And perhaps what's most interesting about this innovation is the broad and deep exploration into the versatility of vegetables.

Top Growing Alcoholic Beverages in Savory/ Sweet Food Applications

Changing Consumer Behavior Shifts Spirits from the Glass to the Menu

As alcohol consumption by the glass declines, alcohol is increasing as a flavor in savory and sweet items

Maeve Webster

June 5, 2019

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Despite the growth of consumers at or over the legal drinking age, the share of consumers drinking alcohol with any regularity is declining. Interestingly however, although alcohol consumption in the glass declines, alcohol is increasing as a flavor in savory and sweet items.

Food, Beverage Menu Innovation Shifts to Embrace 'Instagrammability'

Food and beverage innovation has as much focus on visual appeal as on any other attribute

Maeve Webster

March 4, 2019

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Perhaps the most significant effect social media has had on the food industry involves the visual narrative around food and beverages.

How Will Gen Z Consumers Affect Food?

It's too early to say—but they are different than Millennials

Maeve Webster

November 5, 2018

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After a decade or more of focusing largely on the needs, preferences, and behaviors of Millennials, the food industry is ready to focus its attention on Gen Z.

Most Commonly Menued Terms Suggesting Authenticity

Manufacturers Explore Challenges of "Authentic" Food Tastes, Experiences

Traditional Tastes

Maeve Webster

July 20, 2018

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For the last several years, there's been a culinary shift and belief that food derived from foreign cultures should seek to be authentic or feature authentic elements.

Pink Drink from Starbucks' 2017 "Cups of Kindness" Collection

Inspiring Food Product Development from Beyond Industry Borders

Look beyond the menu—and even outside food—for new product ideas

Maeve Webster

April 10, 2018

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For the industry to truly be innovative, and continue to be relevant well beyond the Millennial boom, insights professionals will need to look well outside of food to better anticipate consumers' changing relationship with food.