Editor’s Note: This special feature focuses on professional chefs from various facets of the foodservice industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within different industries. Introduce your students to a plethora of foodservice career options. Click here to view the previous profiles.
In what foodservice area do you work?
I work for an agricultural promotion group, also known as a commodity board. While each board is a bit different, the National Watermelon Promotion Board represents nearly 700 growers, shippers and importers creating the year-round supply of watermelon available in the United States. The mission of the National Watermelon Promotion Board is to increase consumer demand for watermelon through promotion, research and education programs.
Briefly describe your position.
The Foodservice Committee develops and implements marketing campaigns that connect with culinary, marketing, purchasing, and nutrition decision-makers across foodservice organizations. Through media, events, partnerships, menu ideation sessions, and culinary school collaborations, we work to inspire operators to feature watermelon on menus year-round. Research serves as the foundation for all initiatives. As Senior Director of Marketing & Foodservice, I oversee both this program and the research that drives it.
Where do you see your foodservice area in five years?
I’m energized by the growing recognition of the Watermelon Board as both a resource and source of inspiration for menu innovation. Being brand-agnostic allows boards like ours to serve as true partners to operators, culinary schools, and media teams. Looking ahead, I see the Board playing an even greater role in product ideation and development, guided by client requests, research insights and emerging trends.
Describe two current foodservice trends you are seeing right now.
Global flavors and spice blends continue to expand across menus. This exciting trend pairs beautifully with watermelon and opens the door for creative innovation. Compressed watermelon is also growing in popularity both on menus and among consumers. I’m eager to see how these trends evolve and influence future culinary applications.
Please describe one surprising event in your professional life that made a valuable impact on your career today.
I originally wanted to attend culinary school, but my parents encouraged me to pursue a more traditional degree. That path led to a job with a history museum, where a freelancer also worked with the newly formed National Mango Board. I became one of the organization’s first employees, managing its foodservice program from the start. The consultants who guided the Board taught me everything I know and those early experiences opened doors to a career I truly love. The most surprising part? Learning that “the Mango Board” was a commodity organization, not the fashion brand!
About Megan McKenna
Megan McKenna is Senior Director of Marketing & Foodservice at the National Watermelon Promotion Board, where she leads innovative initiatives that elevate watermelon from a seasonal favorite to a year-round menu staple. She collaborates with foodservice leaders, chefs, and major brands, creating partnerships and campaigns that reach millions and expand watermelon’s presence across the industry.
As part of the Board’s senior leadership, Megan also drives strategic communications, stakeholder engagement and research spanning consumer attitudes, nutrition, sustainability, and market trends. Previously, she advanced produce marketing at the National Mango Board, where she rose to Director of Marketing.