14
Mar

What Pie Tops Finn Partners’ Favorite Flavor?

Posted by: Rachel Neff in: Consumer Lifestyle - Food/Beverage -

In honor of Pi Day (March 14), we asked Finn employees to vote for their favorite flavor of pie. Yes, we know National Pie Day is Jan. 23, but are you really going to give up a chance for free pie in the break room? Really? Really? Then we want your slice. Well, 3.14 slices, to be exact.

Now, before revealing the winners, let’s dive into how we set this up. We were strict with the criteria. In fact, a bit of research went into the answer options. National lists from past years with top flavors and most popular choices. Google was widely consulted. Pies were shown in alphabetical order. One vote per person.

Any write-ins had to meet pie criteria. No cobblers, crumbles or crisps in this survey. Betty? Pandowdy? Grunt? Nope. It had to be pie.

While some respondents argued choosing merely one flavor of pie was a cruelty, there was a very vocal group of folks who reminded the survey-writers that pies could have savory options. Look, we see you, offices across the pond. The magic of shepherd’s pie or chicken pot pie didn’t cross our minds at first. We promise you’ll get a button to click on next year.

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15
Jan

The 2019 Food & Beverage Beat is Out!

Posted by: Malisa Meresman in: Food/Beverage -

It’s that time of year. We’re looking at 2018 in the rearview mirror, while scanning ahead to what 2019 has in store… or in stores (and bars and restaurants, for that matter). From the results of our newly released 2019 Food & Beverage Beat, we could be in for a wild ride.

We’re hearing about a renewed focus on gut health, and consumers are looking for foods and beverages that are naturally beneficial to the gut microbiome. This trend is playing out in a couple of ways. For one, there’s a desire to return to simpler, traditional preparations of foods, not to mention easily recognizable ingredients. Another offshoot is the increase of naturally fermented foods on store shelves. Already causing buzz and prompting questions, fermented foods are intriguing for their simplicity, heritage and health benefits.

Wine is popular, as ever, with consumers thirsting to learn more and try more from various regions, including Oregon, Spain, France and Australia. Oenotourism is expected to gain even more traction, as millennials, in particular, seek to quell their wanderlust and enrich their cultural appreciation with more hands-on, creative or collaborative experiences. For those who remain at home, even everyday wines offer an opportunity to explore the far corners of the world.

There’s more – think CBD, vintage spirits, no-proof drinks, instant coffee, plant-based menus – and more, but you’ll have to read about it all here.

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