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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.

Food

How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for the times

 By Patricia Cobe on Oct. 15, 2020

Chef-partner Brendan Collins shares how he created a British gastropub menu infused with California spirit.

Food

At Whiskey Cake, a farm-to-kitchen scratch menu elevates casual dining

 By Patricia Cobe on Sep. 30, 2020

Chef Aaron Staudenmaier shares how he aims to create “revved up” American dishes that set the chain’s menu apart and position it for growth.

Food

How an innovative chef is taking comfort foods to the next level

By Patricia Cobe on Sep. 17, 2020

Matthew Osolin translates his culinary passion into crowd-pleasing dinners without overtaxing the kitchen.

Food

How Morrison Living is navigating the ‘next normal’ in senior dining

By Patricia Cobe on Aug. 20, 2020

Constant innovation is helping Morrison and its teams of chefs adapt successfully during the pandemic and beyond.

Food

How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls, a hospitality company and more

By Patricia Cobe on Aug. 06, 2020

A pandemic isn’t stopping this skilled chef and entrepreneur from moving forward with new projects.

Food

How chef Sarah Stegner has built strong community ties to keep Prairie Grass Cafe thriving

By Patricia Cobe on Jul. 16, 2020

A deep local connection has been key through the years and particularly in recent months.

Operations

How chef Eric Rivera engages customers with unique at-home dining experiences

By Patricia Cobe on Jul. 02, 2020

Seattle restaurant Addo has found fresh ways to up its takeout game as the coronavirus pandemic continues.

Food

Takeout and delivery innovations abound at Brethren Village Retirement Community

By Patricia Cobe on Jun. 19, 2020

When COVID-19 forced the foodservice team to make some changes, they quickly crafted experiences that could rival dining in.

Food

How Chick N Max engages guests with a unique mix of menu, music and community connection

By Patricia Cobe on May 29, 2020

Founder Max Sheets shares the ways the fast casual has built a loyal fan base and kept employees and guests engaged during COVID-19.

Food

How comfort food, convenience and value are powering Fazoli’s through the pandemic and beyond

By Patricia Cobe on May 15, 2020

Fazoli's CEO outlines the strategies that have kept the chain ahead of the curve during the COVID-19 health crisis.

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