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Menu Feed

“Menu Feed” is a 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. 

Menu Feed how now become, Menu Talk.

Marketing

How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz

 By Patricia Cobe on Jan. 25, 2024

CMO Cindy Syracuse differentiates the brands through strategic menu promotions in the crowded burger and pizza segments.

Food

How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges

 By Patricia Cobe on Jan. 18, 2024

As senior director of global culinary development, Doherty and Sysco’s 87 chefs develop solutions to ease back-of-house operations.

Food

How Esmé marries art and food for a Michelin-starred dining experience

By Patricia Cobe on Jan. 11, 2024

The husband-wife team behind the Chicago restaurant infuse it with their dual passions.

Food

How Philippe Massoud paved the way for Lebanese fine dining in the U.S.

By Patricia Cobe on Jan. 04, 2024

NYC’s ilili opened 15 years ago, inspired by a family’s culinary and hospitality legacy and the drive for an elevated restaurant experience.

Food

What's impacting menus in the year ahead

By Patricia Cobe on Dec. 20, 2023

Lizzy Freier, director of menu research and insights for Technomic, digs into 2024’s top trends and predictions.

Food

How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe

By Patricia Cobe on Dec. 14, 2023

As new VP of culinary, Joel Reynders is creating chef-driven entrees, sides and bar bites that cover every daypart.

Food

Outback Steakhouse innovates the menu by giving equal play to food and drink

By Patricia Cobe on Dec. 07, 2023

Becky Boyd, Director of Menu Innovation & Strategy for parent company Bloomin’ Brands, talks about how she and her team are firing up R&D activity.

Operations

How Table 301's restaurants hit all the right notes in Greenville, S.C.

By Patricia Cobe on Nov. 30, 2023

Founder Carl Sobocinski is joined by Chef Diego Campos to share how six unique concepts combined with heartfelt hospitality keep guests coming back.

Food

Local Kitchens' partnerships help existing restaurants grow and new ones start up

By Patricia Cobe on Nov. 16, 2023

Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

Food

The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots

By Patricia Cobe on Nov. 09, 2023

CEO Troy Hooper describes how the concept differentiates itself in the Asian space through its authentic menu, service style and design.

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