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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 2 cousins from Maine turned the rest of the country on to lobster rolls

Sabin Lomac and Jim Tselikis started Cousins Maine Lobster with one food truck. Ten years later, they claim close to 50 locations and the honor of being one of Shark Tank’s most successful ventures.

Food

How Marc Forgione continues to grow his culinary legacy and restaurant cred

The chef and restaurateur is gearing up for new projects while not losing sight on current concepts.

The founder and CEO of Everytable is expanding the variable-pricing, grab-and-go concept to more locales.

Firebirds’ head chef leans into the concept’s signature wood-fired cooking technique to differentiate both the food and drink menus.

Here’s how restaurant menus are adapting to supply chain challenges, labor shortages and consumer preferences as we approach the halfway mark of 2022.

Head chef Matt Weingarten’s craveable, veg-centric menu and comforting vibe elevate the DIG experience and build community.

These are the flavors, ingredients, techniques and items with staying power through 2022 into 2023.

Through a franchise model, Kerry Sylvester and Brady Lee are turning the charcuterie trend into a growing foodservice business.

Through a blend of culinary expertise, compassion and resiliency, Sibley has successfully steered the NYC Mexican restaurant through numerous crises.

Molly McGrath, head of culinary and operations, works with independent restaurants to optimize their menus for delivery from her company’s satellite kitchens.

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