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.

How Fields Good Chicken is changing up its menu and marketing to keep guests engaged

By Patricia Cobe on May 01, 2020

Listen as Field Failing, founder and CEO of the fast-casual concept, shares strategies for differentiating the chicken menu and building a loyal fan base.

How independent restaurant Saigon Sisters is adapting to the coronavirus crisis

By Patricia Cobe on Apr. 17, 2020

Listen as Mary Nguyen Aregoni, chef-owner of Saigon Sisters, shares the creative strategies she has developed.

How R.J. Melman and his Lettuce Entertain You teams are meeting the coronavirus challenge

By Patricia Cobe on Apr. 03, 2020

Melman shares how his restaurant group has put creative new ideas into action.

How Aloha Poke diversified its menu to grow traffic and sales

By Patricia Cobe on Mar. 20, 2020

CEO Chris Birkinshaw shares his strategies for scaling up.

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

By Patricia Cobe on Feb. 13, 2020

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

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

By Patricia Cobe on Feb. 07, 2020

The concept is finding success by tailoring to local markets.

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

By Patricia Cobe on Jan. 03, 2020

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

What food trends are on tap for 2020?

By Patricia Cobe on Dec. 13, 2019

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

How fast casual Antique Taco found success with catering

Nov. 15, 2019

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

How college dining trends are impacting restaurant menus

By Patricia Cobe on Nov. 01, 2019

What flavors, ingredients and cuisines are students craving?

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