For most of human history, food was primarily a source of sustaining life vs. enjoying it. As technology and the economy progressed in the 20th century, it became possible for an increasing number of people to treat food as a lifestyle accessory or status symbol…
I’ve been wondering whether working from home can elevate our creative work. Many studies have been done and most point to enhanced efficiency from people working at home rather than an office. But how does that apply to the creative work we do?
Some decisions are easy. Some are painstakingly hard. The rest fall somewhere in between. Where do your category and brand fit in? Knowing will allow you to influence the consumer decision. Halverson Group can help you find out.
Apple, namely Tim Cook, has been talking about the need for transparency around data collected on consumers and to give consumers control over whether they want data collected about them or not…
It will take many years to assess and mourn the devastating and lasting effects Covid is having on our collective mental, physical and economic health. But we can already begin to understand the ways the hospitality industry has adapted for the better and created new opportunity,directly as a result of the crippling lockdowns that laid waste to so many businesses and livelihoods in the past year…
You’ve heard it a million times: content is king. That’s not going to change anytime soon. That means to remain relevant marketers are moving away from pushing products and toward illustrating solutions…
The eternal question for foodservice manufacturers stands: how do I meaningfully reach the operator? Well-worn answers like print ads and DSR visits—though still relevant—are no longer the obvious answers…
Move over Centennials… Generation Alpha is on the scene! Born starting in 2010 through today, they are the children of Millennials. While Generation Alpha makes up only 12.5% of the population today – and are only ten years old, they will continue to grow in numbers and impact over the coming years…
For decades, there was a widespread notion that persisted in the food industry—all new ethnic flavor imports needed to be “Americanized” so hesitant palates could warm up to the unfamiliar…
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