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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 Corner Bakery stays on top of the trends as consumer needs change

CMO Donna Josephson offers insights on menu evolution, the labor challenge and more.

Food

How Spanish tapas restaurant Boqueria is evolving its menu as it grows

The concept is finding success by tailoring to local markets.

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

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.

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