The Data Diet

EPISODE 3 - The Data Diet Data and trends are everywhere in foodservice, but not all of it deserves a seat at the table. In this episode, Elizabeth Riede sits down with industry analyst and strategist Maeve Webster, President of Menu Matters, to talk about how operators can use data to forecast demand, cut waste, and engineer smarter menus without losing the human judgment that makes hospitality work. From "data rich and insight poor" dashboards to the ethics of AI and personalization, Maeve and Elizabeth dig into what it really means to go on a data diet: choosing the right metrics, asking better questions, and remembering that numbers don't feed people - people feed people.