Maggie O'Quinn, Author at Midan

Poultry People: What Midan’s Segmentation Research Reveals About Poultry Eaters

by Maggie O'Quinn | Nov 7, 2023 | Marketing

Reading Time: 3 minutes I may be a beef girl at heart, but poultry is still a staple in my home. Living in rural Alabama, I pass miles of chicken houses on my way into town and can’t help but marvel at how different chickens are from the cattle I’m familiar with. One...

The “Future of Foodservice” Series: D2C is Here to Stay

by Maggie O'Quinn | Jul 28, 2020 | E-Commerce

In this multipart blog post series, Midan team members are sharing how restaurants, retailers, distributors, producers and chefs have had to rethink foodservice – and what we believe the meat industry can do to match that creativity to find new ways of doing business....

The “Future of Foodservice” Series: Lessons in Creativity Through the Meat Lens

by Maggie O'Quinn | Jul 2, 2020 | COVID-19

Few industries were hit as hard by COVID-19 as the foodservice industry. Overnight, nearly every restaurant in America was forced to close its dining rooms, find new revenue streams and (the 2020 word of the year) pivot. Luckily for restaurants, many of the qualities...

Meat: The Benefits of the ‘Real Deal’

by Maggie O'Quinn | Dec 5, 2018 | Marketing

I love animals; they’re delicious. For me, this is more than a bumper sticker slogan; it’s a way of life. Growing up on a beef cattle farm in Georgia, no meal made it to the table without some form of animal protein on it. There was always plenty of ground beef (read:...

What We Can Learn from the Grassfed Movement: Amplify to Multiply

by Maggie O'Quinn | Jul 18, 2018 | Marketing

The Grassfed Movement has got it going on. Recent Nielsen data tells the story of grassfed beef’s dramatic domestic growth: U.S. retail sales of labeled fresh grassfed beef grew from $17 million in 2012 to $272 million in 2016, doubling every year.But beyond these...

Poultry People: What Midan’s Segmentation Research Reveals About Poultry Eaters

The “Future of Foodservice” Series: D2C is Here to Stay

The “Future of Foodservice” Series: Lessons in Creativity Through the Meat Lens

Meat: The Benefits of the ‘Real Deal’

What We Can Learn from the Grassfed Movement: Amplify to Multiply

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