333: Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands

Event menus don't start in the kitchen—they start with what's available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there's another path—one that not only scales faster, but also brings those products directly into the spaces where we eat, gather, and connect: foodservice.

This week on Eating at a Meeting Podcast LIVE, I'm talking with Mike Levinson, RD, founder of FS Octopus and a leader in helping better-for-you CPG brands grow in hospitality, universities, business & industry, convenience, and beyond. With 25+ years in foodservice sales and strategy, Mike knows how brands can position themselves so their products show up in cafeterias, hotels, and restaurants—and ultimately, on our event menus.

Together, we'll explore:
🍴 Why foodservice can be a faster growth channel than retail for emerging brands
🏨 How hotels, universities, and corporate dining can be launchpads for inclusive, dietary-friendly products
📈 What event planners should know about how those products make their way onto menus
💡 The role foodservice plays in shaping choice, safety, and inclusion for our guests

If you've ever wondered why some brands show up in your event catering while others don't, this conversation is for you.