Trends Matter

Trends matter. And they start in restaurants 🍽️

Before I launched The Chew Review Inc. - my hybrid food and travel blog + restaurant marketing consultancy - I worked at THP (now The Hot Plate, Tag's Food & Bev Experts) until 2017. During that time, I created and launched the agency’s first-ever annual Food & Beverage Trend Report. It was designed to help CPG brands navigate what’s next… but the truth is, so many of these trends are born in restaurants. That’s always been my passion.

That report still lives on, released every December! I'm proud to have sparked something that continues to help guide the industry.

Now, in my day-to-day with The Chew Review, I live and breathe these trends - spotting them early, applying them with purpose, and helping restaurants stay ahead, not just keep up. I’m able to keep an ear to the ground in a way that’s uniquely mine: through a combination of culinary training, ongoing collaborations with chefs and restaurateurs, constant dialogue with fellow creators, extensive travel, and a tuned-in social media lens.

Whether it’s social strategy, menu development, or influencer outreach, trend fluency is everything. In a time when virality can make or break a concept, it's not enough to know the trends. You need to know how to use them, and more importantly - how to set them.

Let’s talk about how to bring thoughtful, trend-driven thinking to your brand or restaurant.