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Menu Feed

“Menu Feed” is a biweekly podcast brought to you by Restaurant Business and FoodService Director. Each episode will focus on the business-building trends that are shaping today’s menus in restaurants and other dining destinations. Operators, chefs and industry experts will share their insights on the flavors, ingredients, cuisines and consumer demands that are driving menu innovation and development. Listeners will also get dibs on the latest research and analysis from data partner Technomic.

Beverage

How Bartaco refreshes the beverage menu in tune with its Mexican beach vibe

From cocktails to go to a rotating list of seasonal margaritas and alcohol-free drinks, Beverage Director Nicole Quist is all about keeping it fresh.

Food

How Chicago’s Avec continues to evolve while staying true to its roots

Chef Perry Hendrix is taking the iconic restaurant in new directions and into a large second space.

Christos Gourmos and his partners created a successful model to feed city dwellers’ barbecue cravings.

Corporate Executive Chef Eric Goldberg looks at the silver linings that emerged from adaptations made during 2020.

Cofounder Hazel de los Reyes focuses on roasting the best coffee and creating an upbeat, accessible cafe to enjoy it.

CMO Scott Hudler shares how the Austin-based taco concept stays true to its food truck roots as it expands across the U.S.

Schiably joined the brunch chain to push the culinary envelope, and he's continued to do so during this challenging year.

In recent months, Huebschmann has had to adapt the menus to outdoor dining, curbside takeout and more.

Chef-partner Brendan Collins shares how he created a British gastropub menu infused with California spirit.

Chef Aaron Staudenmaier shares how he aims to create “revved up” American dishes that set the chain’s menu apart and position it for growth.

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