Biography

Donna Hood Crecca

Donna Hood Crecca is Principal at Technomic Inc., where she leads the firm’s Adult Beverage Practice and Convenience Store Practice. As Principal, Donna develops research-based insights and recommendations for leading and emerging supplier and operator companies to enhance their go-to-market and product development programs and strategies. She is a veteran of the foodservice and drinks industries, having covered and consulted for the restaurant, foodservice, convenience store, beverage and beverage alcohol markets for nearly two decades.

Before joining Technomic, she was Publisher & Editorial Director of Nightclub & Bar magazine; prior to that she was Editor of Cheers. Additionally, she served as a Contributing Editor to Chain Leader for 10 years, was Editor of F&B Business and a contributor to CSP Magazine. She has broad knowledge of bar, nightclub and restaurant marketing, operations, human resources and growth strategies, with specific expertise in beverage sales, promotion, service and training, having covered these topics for a number of industry magazines. Throughout her career Donna has also provided consulting and project management services to a range of publishing, event, foodservice, retail and related firms. She is a frequent presenter at industry events, including VIBE, Convenience Retailing University, FARE, Flavor, the Nightclub & Bar Convention and Trade Show, Tales of the Cocktail, National Restaurant Association Show, International Restaurant Show, New England Food Show, Council of Hotel and Restaurant Trainers (CHART) and the Alcohol Responsibility Conference. 

Donna holds a bachelor's degree in magazine journalism from Syracuse University and has done graduate work at New York University. She is BarSmarts Advanced Certified and has served as President of the International Foodservice Editorial Council. She is a member of the VIBE Advisory Council and the National Restaurant Association BAR Advisory Council.
 

Articles by
Donna Hood Crecca

Page 1
CSP Magazine

Opinion: Vegetables Take Center Stage

Get ready for a growing interest, particularly among younger consumers, in healthy, clean foods

Foodservice

Technomic's Take: Beyond 'Bubba'

Recalibrating the conventional view of the c-store customer

Today’s consumer can source and purchase myriad products and services via smartphone without ever entering a brick-and-mortar location

While coffee drinkers are lavished with a broad selection of roasts, flavors and condiments, tea drinkers are left feeling like second-class citizens

Technology is perceived as inherently convenient and a tool to accelerate transaction time. Are you using it the way consumers want?

To grasp what’s really happening today in c-store foodservice, it’s important to first clarify what it is and what it isn’t.

To better understand the evolving convenience foodservice industry, Technomic organizes proprietary programs into three levels.

Customers await your take on these growing food trends

Amount of consumers who say they want retailers to offer more prepared foods with ethnic flavors and ingredients

How much does c-store design affect foodservice traffic?

The wiener wars ignited by Burger King’s introduction of $1.99 grilled hot dogs in February has consumer and industry eyes trained on a staple of convenience foodservice.

Look at foodservice through the consumer's eyes. You may find little fixes to streamline the process or add a touch of hospitality.

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