Marlin Connections

The coolest trends start somewhere, right? Right? The new Dishcourse episode is OUT.

In the latest Dishcourse episode The Birthplace of Cool: Where Are Food & Beverage Trends Born?, Cali, Chef Cam, and Chef Renee dive into the relationship between foodservice and retail. Who *really* gets to take credit for today’s biggest flavor movements? Opinions are flying, so tune in and find out.

Where do you think the best food trends are born—restaurants, retail, or social media feed?

Tune in today on Apple, Spotify, or watch the full episode on YouTube! Don't forget to like, subscribe, and pass it along to your colleagues and clients.

🍦 SUGAR RUSH: EP. 5 IS HERE 🍦
Turns out we've all been lying about dessert. Only 25% of us admit to eating one daily... but ask again and suddenly 50%+ confess to a sweet treat in the last 24 hrs.
This week, Cali, Chef Cam & Chef Renee sit down with Rick Petralia from Freddy's Frozen Custard & Steakburgers to talk about what's quietly replacing chocolate and vanilla as the new go-to flavors. (Not telling. You have to watch.)

New ep is LIVE — Apple, Spotify, full video on YouTube.
What's your go-to "I definitely didn't eat dessert" dessert? Tell us below 👇
https://hubs.ly/Q04xCSLb0

Huge news: our very own Vanessa Brandt is now Connections' new General Manager, and we couldn't be more excited.

Our new GM brings some seriously impressive chops to the table. As a mother of four, Vanessa’s ability to command a room and bring teams together comes naturally. She’s an exceptional leader and strategist with an impressive track record of brand development on a global scale, and her knack for recognizing and cultivating the very best parts of brands, talent, and work makes her an invaluable member of the Connections family. ​

Vanessa has been with Connections in its various forms for more than 15 years, starting as an Account Supervisor and working her way up to VP of Client Services before creating and leading the Strategic Connections and Performance team. This gives her incredible "big picture" perspective across every part of our agency, inspiring us and pushing us to evolve while sagely staying grounded in current realities.

Welcome to your new role, Vanessa! We're glad you're here!

Is "value" even the right word anymore? 🍴 52% of diners say their idea of value shifted in the last six months — and it's not about cheap vs. premium anymore. It's about whether the meal was worth it. Our Q3 Report breaks down the new worth-it economy: why home still wins most meals, what makes convenience actually convenient, and why the "mushy middle" is the riskiest place for a brand to sit right now. Get the Report here: https://hubs.ly/Q04s7XNk0

What's "worth it" mean to your regulars lately? Tell us below 👇

Last one for prep week, trend #5 🍕✨ Even pizza got a glow up. Speed-scratch cooking means real ingredients, fresh finishing, zero shortcuts you can taste. Nashville hot chicken and dippable proteins with scratch-made sauces, coming in hot. What should we scratch-make next?

Prep week, trend #4 🍠 Plant-based, but make it comfort food. Sweet potato black bean chili and butternut squash enchiladas prove healthy can still taste like a hug. No afterthought energy here. Tag someone who needs this recipe.

Prep week, trend #3 🌯 No fork, no problem. 68% of kids want food they can eat on the run so we built the menu around it. Breakfast burritos, Jamaican beef hand pies, nacho crunch sticks. Grab it, go, get on with your day. What's your go-to handheld?

Prep week, trend #2 🧠 Brain food that actually slaps. Banana chocolate chip overnight oats are proof healthy doesn't mean boring. Fuel the day, keep the flavor. Who's trying this one first?