The Rise of International Cuisine & Flavors in the US
International cuisine and flavors have experienced tremendous growth in the U.S. and are expected to outpace traditional categories of food over the next 3-5 years. What types of global foods, flavors, and food products are currently resonating with consumers? What’s driving consumer interest in these food groups? And, what are the implications for food manufacturers, foodservice, and food retail? Those are just a few of the questions that will be addressed in this upcoming webinar.
Join The Food Institute on March 31, as we invite culinary leaders Rob Wilder, Co-Founder, Vice Chairman, and Chief Strategy Officer of ThinkFoodGroup, Nona Lim, Founder & CEO of Nona Lim, and Sameer Malhotra, CEO & Co-Founder of Café Spice to share their insight and predictions on the growing influence of international foods and flavors in the U.S. market.
This event will be recorded and sent to all registrants.
****************************************
This webinar is sponsored by Lazard Middle Market.
Lazard Middle Market LLC, a subsidiary of Lazard Ltd (NYSE: LAZ), is a leading middle market investment bank that provides customized advice on mergers and acquisitions, debt and equity recapitalizations, and financial restructurings to mid-sized companies across a broad range of industries, including consumer, food/agriculture, and e-commerce/retail. Its Consumer, Food & Retail Group bankers have played key advisory roles in some of the most important, complex, and industry-defining transactions. Since 2000, they have completed more than 300 transactions for entrepreneurs, private equity groups, and corporations, many of which are award-winning, strategic, and cross-border. The firm leverages the global resources of Lazard, which include professionals in 40 offices across 25 countries in North America, Europe, Asia, Australia, South and Central America. For more information, please visit www.lazardmm.com.
- What types of global foods, flavors, and food products are currently resonating with consumers?
- What’s driving consumer interest in these food groups?
- What are the implications for food manufacturers, foodservice, and food retail?
Rob has twice been named “Restaurateur of the Year” by RAMW and received (with José) the Richard Melman Award for Innovation by Restaurant Hospitality Magazine.
Rob also serves as Co-Founder and Chairman of the Board of World Central Kitchen, the innovative non-profit founded in 2010 with chef Andrés. In addition Rob has served in leadership positions with a number of civic and non-profit boards including DC Central Kitchen, The Shakespeare Theater Company, Beauvoir School, Tougaloo College, Federal City Council, Downtown DC BID, and the YPO US Capital Chapter, and also founded Austin Grills and FoodTech Angels, a group that invested in early stage tech companies changing the world of food.
