Business of Alt Protein: Plant-based foods in foodservice — Sales trends, consumer insights, and menu strategies
Event description
Join GFI experts as they explore which categories and formats are gaining traction, how consumers engage with plant-based meat when dining out, why these diners are valuable to operators, and how pricing, positioning, and menu design can help drive trial and repeat purchases.
Meet the speakers
Taylor Leet-Otley
SENIOR CONSUMER RESEARCH LEAD, GFI
Taylor Leet-Otley oversees GFI’s consumer research, keeping the organization and the industry in touch with consumers’ needs & beliefs in the fast-moving alternative protein category. Taylor joined GFI with a background as a consultant focused on market research, consumer insights, and strategy. He worked in a diverse range of industries including CPG, energy, recycling, healthcare, and consumer tech, with a focus on brand management, B2B strategy, and market entry. He graduated from Wesleyan University with a BA in Neuroscience and Religion.
Eleni K. Chalmers
SENIOR CATEGORY ANALYST, GFI
Eleni K. Chalmers is responsible for analysis of retail and foodservice market data to identify actionable insights to support GFI’s work and educate the alternative protein industry. Eleni joined GFI after 10+ years in sensory, insights, and innovation roles across several CPG and foodservice companies. Previously, she helped Philz Coffee launch new plant-based beverages and supported Petco’s sustainability and animal welfare missions. Ellie has a degree in chemistry from Bryn Mawr College and earned a master’s degree in food science at the University of California, Davis.
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Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
