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Podcast

Food

Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality

 By Patricia Cobe and Bret Thorn on May 14, 2024

Menu Talk: Pat and Bret chat about Coqodaq’s fried chicken-and-champagne deal, Chef Rocco DiSpirito’s fan girls and how Mooyah Burgers, Fries and Shakes sets itself apart in a crowded segment.

Food

High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities

 By Patricia Cobe on May 07, 2024

Menu Talk: Pat and Bret dig into the latest food and drink trends and restaurant news.

Food

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food

By Patricia Cobe and Bret Thorn on Apr. 30, 2024

Menu Talk: Pat and Bret dig into the latest food and drink trends and restaurant news.

Food

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

By Patricia Cobe and Bret Thorn on Apr. 23, 2024

Menu Talk: Pat and Bret dig into the latest food and drink trends and news.

Food

An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks

By Patricia Cobe on Apr. 16, 2024

Menu Talk: Pat and Bret dig into the latest food and drink news happening in the industry.

Food

So long Menu Feed, welcome to Menu Talk

By Patricia Cobe on Apr. 04, 2024

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Food

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

By Patricia Cobe on Mar. 28, 2024

Clay Walker, president of the iconic California drive-in, shares why local flavor and hospitality creates staying power.

Food

How culinary inspiration and a positive work culture share equal billing at Freight House

By Patricia Cobe on Mar. 21, 2024

Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.

Food

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

By Patricia Cobe on Mar. 14, 2024

The Chicago chef blends taste memories from his childhood in Sao Paulo with Midwestern ingredients and live-fire cooking for a unique culinary experience.

Operations

How well-written recipes can optimize productivity and profitability in the kitchen

By Patricia Cobe on Mar. 07, 2024

Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.

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