True Hospitality

While we live in an amazing age of abundance in the food industry, we cannot forget about the many who cannot take advantage of this bounty. Food scarcity is a reality for over 40 million Americans, and many more worldwide. Join us for a discussion on food deserts, food insecurity, and why it's expensive to be poor.

In this episode, we discuss how much we take the cleanliness, options, quality, and predictability of the modern food industry for granted. It's hard to believe that in the not too distant past, we lived in an age where modifying your order at a restaurant was abnormal, and our spaghetti sauce choices were limited to Prego or Ragu. We'll talk about how the efforts of pioneers like Duncan Hines and Howard Moskowitz helped to shape our moden food industry into what it has become, and how their work still influences our culture to this day.

It's all about convenience in today's world, and the evolution of the restaurant industry reflects that. We'll discuss how various segments (fast food, fast casual, casual, and full service) are trying to pull business from each other. We also discuss how grocery operators and restaurant delivery services are finding clever ways of getting into the game. As Millennials are gaining more buying power, the foodservice industry is finding creative ways to cater to them. Older generations--while they may roll their eyes at Millennials--are becoming more open to the conveniences that they demand. After all, all generations benefit from increased convenience in the food industry.