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.

We dive into why Gen Z isn’t hosting parties, discuss the decline of coupons, and our guest Chef Chase Obenchain joins us to have a messy conversation about nostalgia and whether we’ve gone overboard in our pursuit of the past. From bringing back brands from the '90s to the relentless focus on "newstalgia," the food and beverage industry has gone all-in on nostalgic brands, marketing campaigns, and ideas. But does that obsession also mean that true innovation has taken a backseat to rehashed ideas? We cover everything from Cracker Barrel to Pizza Hut to Star Wars in this passionate, messy conversation. Plus, in our "Five Questions," Obenchain shares which fruit he's changed his mind about.