ABOUT THIS EPISODE
How a Tampa Restaurant Is Adapting to Changing Palates
Tampa diners are changing fast. Lighter drinks, cleaner ingredients and more transparency in the kitchen are shaping where people eat and what they order. In this episode, Chris McVety and Michael Coury from Jacksons share how they are responding in real time.
They talk about cutting seed oils, investing in private label spirits, building vegan sushi that tastes like tuna and rethinking every vendor they use. They also share how Tampa’s downtown crowd has shifted and why the new consumer is more informed and values-driven.
If you want to understand where Tampa dining is heading, this conversation is a sharp look inside one of the city’s busiest waterfront restaurants.
Stay Connected:
Subscribe to TBBW's free newsletter
Follow TBBW on Instagram and TikTok
Watch the full interview on YouTube
Submit a guest for a future episode
