This week Nick Portillo has a fascinating conversation with Suzy Badaracco, Founder of Culinary Tides, a private forecasting think tank which engages with all facets of the food industry including food service, retail, ingredient manufacturers, and suppliers. Suzy shares how her unique skill set of pattern recognition, which she initially developed while training with the FBI and Scotland Yard in London to identify patterns in crime scenes, has proven to be applicable in the food industry. She also discusses the latest trends in the food industry and how to spot and predict them.
QUOTES
- “We're not tracking what happened yesterday. We're watching what's going to happen, why it's going to happen, and what's going to change up to two years out.” -Suzy Badaracco [08:55]
- “Normally when going into recession, QSR numbers go up. Quick service restaurants go up. They're going down because now consumers are actually blaming QSR for their weight gain during the pandemic.” -Suzy Badaracco [53:47]
TIMESTAMPS
2:38 Pattern Recognizers: An Rare Ability
6:14 Forecasting Trends in the Food Industry
13:26 The Challenges of Starting a Business
20:36 Leveraging Think Tank Services for Food Service Brokerage
40:41 Global Cuisine for 2023-2024
54:25 Consumer Behaviors Post-Pandemic: Impact on QSRs and Restaurants
1:04:00 Food Trend Predictions for Millennials and Gen Z
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