Maeve Webster
Maeve Webster has been a go-to thought leader, consultant and trend expert in the food industry for more than 20 years. Her clients rely on her to identify critical trends that impact the industry, consumers and their business specifically, and to explain the relevance of those trends in a way that is engaging, approachable and actionable.
Working closely with manufacturers, national account operators, commodity boards and agencies, Maeve has supported menu strategy, product concept development, trend prioritization and implementation, concept development and operational efficiency efforts.
She is a sought-after speaker for everything from client sales meetings and customer events to large industry events such as the RCA Conference, New Products Conference, IDDBA, MISE, VIBE, and Flavor Experience (to name just a few). She has been quoted as an expert on the food industry by The Wall Street Journal, The New York Times, NPR, CNN and BBC Radio.
Maeve has an MBA from the University of Illinois and a culinary degree from the Le Cordon Bleu. Before launching Menu Matters, she honed her skills at two large industry research firms, and for four years ran a successful café/bakery in Bennington, VT, which was named “best café” in each of the years it was in operation under her leadership.
Culinary Tips
For the crispiest oven roasted potatoes ever, par-boil quartered potatoes then “rough them up” by putting them in a bowl or bag and shaking/ banging it around until the potatoes are covered in mashed potato bits. When they roast, they’ll be shatter-crisp on the outside and fluffy on the inside.