Finding Your Brand's North Star: A Conversation with StarryEyed Strategy's Founder, Liz Seelye
In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Liz Seelye, founder and Brand Wayfinder of StarryEyed Strategy, a global insights, strategy, design, and activation consultancy in the food service industry. Liz shares her journey in the food service industry and her passion for helping food brands define their purpose and create meaningful connections with their customers. She discusses the importance of sustainability in the industry and predicts the rise of personalized dining experiences. Liz also talks about her favorite food trends and innovative restaurant concepts and offers advice for entrepreneurs and food service brands.
Quotes
- "Now that we are moving away from plant-based everything and even some are predicting the return of dairy milk, I think it would be more the personalization component. Now that we understand how people with different body types or metabolism types could eat, I think it would be cool to say, what could that ultra-personalized meal be and how do you make it?" -Liz Seelye [08:43]
- “Envisioning that whole brand experience, and a lot of times, we will finish the positioning and then we'll move into, now, what does this mean for brand identity? What about the logo, website design, packaging, and menu strategy? So it's thinking holistically about it. And we like to say stay starry-eyed because you're envisioning what is the future and what's your place in it so that you can be helpful and the preferred option for guests?” -Liz Seelye [21:07]
TIMESTAMPS
02:34 | Introduction of Liz Seelye, founder of StarryEyed
08:43 | Prediction for the next food service trend: personalization |
15:55 | Liz Sealy's background and founding of Starry Eyed strategy
21:48 | Blind spots and common pitfalls for brands
26:02 | Seasonal menus and planning LTOs for restaurants
30:57 | How foodservice marketing lags behind other industries
36:31 | Internships and talking to consumers
38:07 | Contact Liz Seelye
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