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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.

Food

How Ocean Prime is changing up the menu to meet today’s dining style

Hear how the concept is keeping up with the tastes of today’s diners.

Food

What food trends are on tap for 2020?

Hear which dishes and flavors experts predict will take off in the coming months.

Founders Ashley and Rick Ortiz share how their Chicago concept is getting a piece of $65 billion catering market.

What flavors, ingredients and cuisines are students craving?

Will plant-based eating continue to grow, or will the trend start to fade in 2020?

Chef Partner John Chiakulas shares insights on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.

On this week’s episode of "A Deeper Dive," Michael Osanloo, CEO of Portillo’s, discusses how the chain finds its way outside of its home territory.

Founder Michael Schultz tells “Menu Feed” how the expanding all-day chain is setting itself apart.

Listen as Karen Eadon, Farmer Boys’ president and COO, tells "Menu Feed" how the chain is staying true to its farm-to-table mission as it expands beyond its California roots.

In the first episode of "Menu Feed," Senior Editor Patricia Cobe chats with Jeff Hanak, vice president of culinary for Chili’s Grill & Bar, and Jay Miller, director of product development and corporate chef for Firehouse Subs, to find out how snacking is impacting their menus.