In a recent column on CNN, food network creator and host Aline Brosh McKenna talked about the challenges of finding good food on her network.
But it was her thoughts on the future of the food industry that really made her think.
“I’ve got to say I was pleasantly surprised to hear from my peers and colleagues that were doing this as well as they were,” she told Business Insider.
“I think there are going to be more opportunities to do it.
McKenna’s words echo those of Food Network show creator and creator of the popular cooking show, Jeff Gannon. “
So I think we’ll have more opportunities for food network programming.”
McKenna’s words echo those of Food Network show creator and creator of the popular cooking show, Jeff Gannon.
But she added that the industry is not going away.
McKennett, who grew up in the Midwest and now lives in Florida, said she is not just concerned with her industry, but the people working in it.
“It’s a huge industry,” she said.
“But it’s also a huge source of revenue.
I mean, if you’re a food network show, you’re probably making between $50,000 and $100,000 a year.
If you’re an ad network show that’s doing $200 million a year, it’s like $100 billion a year.”
McNenna, who is now a senior fellow at the Cato Institute, said the current trend in food industry shows is for the network to have “the network.”
“They’re all sort of doing a lot of different shows and doing different kinds of programming and doing a ton of other things,” she explained.
“That’s going to change.”
McGill, who has produced food shows for several networks including BET, TLC and The Food Network, said that her network shows could be in danger.
McGILL: “We’ve already seen the backlash that’s going on in this industry.
It might not even be on the air. “
If the industry was doing a show that was very different, it might not be on our schedule.
The network is going to run it. “
The way to go is to do a show where the network is the creator.
The network is going to run it.
And I think you’re going be able to get more quality programming on network television.”
McGregor said he thinks there is a strong need for more network food shows.
“There are a lot more opportunities now than there used to be,” he said.
McGregoris said the industry needs more shows to bring more viewers to the networks and that the current crop of network shows are “very generic.”
McGrevy said the market is ripe for new food shows, particularly as more consumers eat more healthy foods.
“What’s happening is a lot people are looking for new ways to incorporate the whole food movement,” she added.
McGrevey said it is a question of when and how many new food show ideas are created.
“A lot of them just don’t seem to get off the ground,” she noted.
“You’re going from one thing to another and then another thing to the next.”
McReynolds said there is no guarantee that a network show will get picked up by another network, because they tend to have very high ratings and are not as lucrative as a full-time food show.
But he said network shows need to be able be relatable and that they need to have something that people can relate to.
McReagan said there has been a shift from traditional cooking shows to cooking shows with more variety.
She noted that in the past, the show had to be a combination of cooking and food, and not a combination at all.
McEwen said that network shows should focus on the creative aspects of the industry.
McNeil said there are already too many food shows out there.
“We’re already oversubscribed,” she stated.
“And so, we’re sort of looking at how to make the whole show better.
We’re thinking about how to be much more flexible, and how to create more new ideas and get more people in.”
McEwing said she thinks there are still a lot that could be done with network food programs.
“Network food shows are just the tip of the iceberg,” she continued.
McNeill said he does not believe there are many networks that are doing all of the programming.
But, “I do think there is an appetite for new programs,” he noted.
McConnell said that the food networks should be able focus on their core audience.
“Our audience is all the way from the grocery store to the diner,” he explained.
McClay said the food shows will continue to be an important part of network television.
“One of the things I think is that we’ll see more of the cooking shows and food shows on network,” she stressed.
“In a way, the food and the cooking and the advertising is still part