thoughts of food
The Sriracha growth story.
“Huy Fong’s Sriracha hit revenue of $150m+ a year…with no sales team, no trademark and $0 in ad spend.” | learn more
Category: thoughts of food
thoughts of food
The case for MSG
“According to Rains and her team, MSG is one of the most baselessly demonized ingredients in American history.” | learn more
thoughts of food
TikTok, the fastest way on Earth to become a food star
“The app offers explosive growth for content creators. Gen Z cooks are taking advantage.” | learn more
thoughts of food
How a New York City restaurant loses money on a $14 sandwich
“Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.” | learn more
thoughts of food
The development of the fish stick
“The fish stick – the bane of schoolchildren who generally consider it an overcooked, bread-encrusted, cardboard-tasting, fish-less effort of lunchrooms and mothers to deceive them into consuming protein – is a postwar invention that came into existence as the confluence […]
thoughts of food
Vegetable oils
From food entrepreneur Justin Mares. “I’m seeing more and more people rely on randomized clinical trials and research to make any sort of nutritional recommendation. If there’s not a randomized clinical trial (RCT, the gold standard for determining causation in […]
thoughts of food
What’s on the menu?
“We’re transcribing our historical restaurant menus, dish by dish, so that they can be searched by what people were eating back in the day.” | learn more
thoughts of food
The mysterious case of the F*cking Good Pizza
“A quest to find the origin of a pizza place led me down a rabbit hole of clickbait restaurants—with Uber co-founder Travis Kalanick’s new company at the end.” | learn more
thoughts of food
Those cosmic wings you had delivered are really from Applebee’s
The revenues ghost kitchens are already generating are eye-opening. Virtual restaurants became a big deal very quickly. | learn more
thoughts of food
How Two Buck Chuck revolutionized the wine industry
“This is the tale of one wine brand, two vintners, and the unlikely democratization of a historically snobby industry.” | learn more