Kitchentown presents…Food Trends & How to Use Them on 7/17

Food Trends & How to Use Them

Presented by Kitchentown

Culinary trends are hot topics in today’s over-abundant world of food media. Top ten lists, what’s in and what’s out, the trendy diet du jour. But in truth, trends are so much more than just eye-catching copy and click bait.

The food industry uses trends to create business strategies, brands and new products. Emerging trends can be leveraged by savvy entrepreneurs seeking new business opportunities and chefs and restaurateurs build empires from them.

In this presentation, we’ll learn from Trendologist Kara Nielsen how consumer values influence food and beverage trends, the difference between a trend and a fad, how trends show up in the marketplace, and how trends can help grow your food business. We’ll also discuss CCD Innovation’s 2019 Food Trends That Matter forecast and how to make the most of industry trend output.

There’ll be Q&A, networking, light bites and sips in the Impact Hub SF’s spacious community center in the heart of the Mission. You don’t want to miss this!

Tickets and more info available here.

Date And Time

Wed, July 17, 2019
6:00 PM – 7:30 PM PDT
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Location

Impact Hub San Francisco
1885 Mission Street
San Francisco, CA 94103
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About Kara

Kara Nielsen is a food and beverage trend expert with over a decade of experience translating consumer and culinary trends for strategic brand growth and innovative product development.

She is Vice President, Trends & Marketing at CCD Innovation, the San Francisco Bay Area-based agency that offers a full slate of new product development and commercialization services to create and convert culinary-inspired ideas into commercially viable food solutions. Kara was Trendologist at CCD Innovation for many years earlier in her career and has experience creating and sharing consumer and culinary trend content at Innova Market Insights, Sterling-Rice Group and CEB Iconoculture Consumer Insights.

Nielsen is a frequent speaker on food trends at industry trade shows and conferences and is quoted regularly in national and industry media including the New York Times, Wall Street Journal, and National Public Radio. Her success at placing trends in a larger societal and cultural context comes from her background in culinary arts and restaurant hospitality as well as her master’s work in Gastronomy at Boston University.

Presented by Impact Hub SF and KitchenTown

Impact Hub SF provides community, space & events for people taking collaborative action for a better world. You can learn more at www.impacthubsf.com.

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