Avsnitt
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Imagine for a moment that you are a head chef. Not at The French Laundry or Alinea. Not at a local diner or greasy spoon. No. You're the head chef at a big chain like Applebee's or Cheesecake Factory. And it's your job to oversee a menu that will be used at hundreds of locations. Or thousands.
Your menu needs to satisfy customers in the suburbs and appeal to diners who live in foodie cities. It needs to have classics and comfort food, but also fun, new dishes and drinks that reflect new tastes and trends.
So how do you decide what to add—and when?
My guest today is Lizzy Freier. Lizzy is a trend forecaster who leads the menu research team at Technomic. And for more than 15 years, she's helped national restaurant chains answer questions like these.
In other words … Lizzy predicts the future. The future popularity of yuzu and imitation meat and hot sauces that are sweet and spicy, or "swicy."
Show Notes
"An expected end-of-year federal ban puts hemp businesses in jeopardy" by Molly Ashford, All Things Considered https://www.npr.org/2026/02/18/nx-s1-5668495/an-expected-end-of-year-federal-ban-puts-hemp-businesses-in-jeopardy
"What the Hell Happened to Wendy's?" by Adam Chandler, Slate https://slate.com/life/2026/04/wendys-near-me-location-closures-menu.html
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Aldi, the cheap and quirky grocery store chain, is opening so many stores in the U.S. that it's on track to become the 2nd largest grocery chain within a few years.
How is Aldi matching or beating Walmart and Costco's low prices without the huge stores, warehouses, and economies of scale those chains have used to drive down prices?
And how has a chain best known for ultra-budget, bare-bones stores also become beloved, inspiring a cult-like following?
Show notesIn the interview, we say that Karl Albrecht is the younger brother, but he's actually the older brother.
"The Curious Cult of Aldi" by Deena Shanker and Tim Loh https://www.bloomberg.com/news/features/2026-01-06/german-grocer-aldi-built-an-american-empire-on-discounts-and-deals
"How to Succeed in Business by Bundling – and Unbundling" by Justin Fox https://hbr.org/2014/06/how-to-succeed-in-business-by-bundling-and-unbundling
"Retail Markups and Discount-Store Entry" by Lauren Chenarides, Miguel I. Gómez, Timothy J. Richards & Koichi Yonezawa https://link.springer.com/article/10.1007/s11151-023-09926-w#Sec16
"Meet the Proud Shoppers of Aldi's 'Aisle of Shame'" by Sara Murphy https://www.atlasobscura.com/articles/aisle-of-shame-aldi
"Inside Quince's Quest to Sell Luxury Goods for Less," WSJ https://www.wsj.com/podcasts/the-journal/inside-quinces-quest-to-sell-luxury-goods-for-less/7dab529b-1767-4d45-bd14-671663455b1c
"Is Trader Joe's the 'Quince' of food?" Eating Patterns https://lesleysykes.substack.com/p/is-trader-joes-the-quince-of-food
"Snack Maker Sues Aldi Grocery Chain Over Look-Alike Product Packaging," NYT https://www.nytimes.com/2025/06/01/business/mondelez-aldi-packaging-lawsuit.html
"We Need to Talk About Trader Joe's," Adam Reiner https://tastecooking.com/we-need-to-talk-about-trader-joes/
Music by Jay Cowit. Artwork by Jared Bartman.
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Saknas det avsnitt?
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You are probably familiar with the Domino's pizza tracker. What you may not know is that it is one of the most influential design innovations of all time. Its subtle brilliance has inspired apps and websites ranging from Uber to TurboTax. There are pizza trackers everywhere for those with eyes to see.
Learn more about Gastronomics or subscribe to the newsletter at gastronomicspodcast.com
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Gastronomics is about the business of food. In each episode, host Alex Mayyasi talks to chefs, economists, and people with insights and stories about how economics shapes the modern menu.
Meet a trend forecaster who tracks thousands of menus to know exactly when restaurants should start serving yuzu lemonade or ube pancakes. Discover how Best Restaurant lists get made. And learn why billionaires like Bill Gates buy lots and lots of farmland.
Subscribe here, on YouTube, or any podcast player. And subscribe for email updates at gastronomicspodcast.com.
