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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 Amy Alarcon gave Popeyes the edge in the chicken sandwich wars

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.

Food

How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu

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.

The chef-owner calls his New York City restaurant “a fever dream of Italian-American food” and the most personal project of his career.

Michael P. Hoffmann, co-author of “Our Changing Menu,” shares how some well-loved foods and drinks are being threatened and what operators can do about it.

Suarez taps her Cuban-American heritage and skills in mixology, management and training to evolve the beverage program at the eight-concept Miami-based company.

Gretchen Hashemi-Rad, beverage category manager at Caribou Coffee, focuses on the cold side to appeal to younger consumers.

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.

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.

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