With a strong background in both nutrition and business, she holds a combined MBA/RD from Dominican University, Marie brings Datassential a unique culinary perspective and health-driven point of view. Restaurant chains and suppliers have relied on Marie’s expertise in menu and product development, and for years she has helped foodservice and retail companies excel in better-for-you innovation. Marie represents Datassential on the Menus of Change Sustainable Business Leadership Council working to confront issues that surround the food industry today and establish plant-forward dining as one of the main areas of focus for culinary innovation. Marie is routinely interviewed industry-leading media and news companies including BuzzFeed, SmartBrief, The Washington Post, and Chicago Tribune.
Marie Molde, RD
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The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.
Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.