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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, hosted by Senior Editor Patricia Cobe. 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.

Food

How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

Leadership

Panda Express chef Jimmy Wang shares steps for success

The executive director of culinary innovation offers four lessons learned as top toque at the Asian quick-service chain.

As executive director of culinary innovation for the 2,500-unit chain, Wang creates dishes that tell a story—a mission that takes on extra importance during Lunar New Year.

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

The award-winning chef and restaurateur is an outside-the-box thinker and it continues to serve him well.  

The award-winning chef has not only positioned Minneapolis as a dining destination, but he has also published a cookbook, initiated a mentorship program and more.

Menu items are constantly flowing out of the R&D pipeline, all tapping into consumers’ desire for variety.

As head of culinary for the chain, Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.

The chef moved from pasta to frozen custard and burgers, but he sticks with the same R&D principles.

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