Big Food: The Evolution of the Food Industry

I learned two key things about food as an eight-year-old boy: It could be fun, and it was serious business. My father would come home from his “food factory” like a real-life Willy Wonka, laden with crazy products for which my brothers and I were the test subjects. We ate chocolate-stuffed chicken (delicious ooze), chicken…

Foodpreneurs and the Future of Fridges

A Conversation with Greg Dollarhyde Given all of the experience you’ve had in terms of building brands from scratch and working with a variety of big players, I'm curious what your outlook on business is when it comes to the food space. There are a lot of new brands and business models cropping up, and…

Big Food Turns 65

The American organic food market skyrocketed from $8 billion in 2004 to $42 billion just ten years later. If you were a child in the 1990s, chances are, you’ve had a Dino Buddy. Perusing the frozen aisles of your local Costco, you can still spot its signature vitamin-C orange box today: its crisped golden insides…

New Perspectives on Segmentation

I recently developed a hypothesis on why old school behavioral segmentation works as well as a 1978 Lada or a vintage Apple Newton device. Traditional segmentation assumes that consumers behave and purchase consistently (have you ever tried driving a Communist era vehicle?) or that humans can be placed in little squares and be properly and…

8 Weak Signals of Change in Customer Experience

Information technology and big data were supposed to help us deeply grasp customer preferences and habits. Instead, customers have taken control. They want instant and customized information, and if they can’t get it from you they will just do it all themselves. It’s become increasingly challenging for companies to manage, much less exceed, their customer’s…

Childlike Inspiration & the Food Paparazzi

I recently made the terrible mistake of going to a weekend burger festival that coincided with intermittent thunder storms, muddy kids, long lines, indigestion and far too many people more interested in photographing, Instagramming, posting and repeating than in eating, savoring and thinking about the 30 different sliders available. It occurred to me that we…

The Brown Spirits, Bitters & Bulgogi Barrage

Five years ago I was sitting in the exceptional tea lounge at the Park Hyatt in Washington DC drinking a wonderful cup of lapsang souchang alongside an 18 year old single malt scotch. For those with organoleptic predispositions, it was a magical experience to compare and contrast two vastly different sensations of smokiness. How was…