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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, 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. Listeners will also get dibs on the latest research and analysis from data partner Technomic.


How ghost kitchen 2 Korean Girls is growing a fan base one bowl at a time

Cofounders and sisters Jennifer and Michele Kaminski dish up a serving of culture alongside Korean comfort food through their virtual concept.


How Smokey Bones diversifies the menu to please many palates and control meat costs

Chef Peter Farrand created a “protein candy store” to give guests more flavor variety and value.

General Manager Barbara Ferguson is taking the dining program to the next level with clever ideas and teamwork.

Matthew Harding, the chain’s senior VP and culinary director, brings a fine-dining mindset to the fast-casual space.

CEO Spencer Rubin continues to focus on big, bold flavors and craveable formats as the concept grows.

Founder and CEO Chris Simms strives to give guests a unique experience through the menu mix, ambience and hospitality.

Director of Menu Development Quinn Adkins shares the sourcing and culinary strategies that drive Culver’s brand loyalty and growth.

VP of Culinary Jason Knoll focuses on seasonality and balances indulgence with health to craft successful dishes and drinks.

From scratch-made bowls to next-gen meal kits, Culinary Director Jhonny Castro is differentiating the fast casual from its competitors.

From cocktails to go to a rotating list of seasonal margaritas and alcohol-free drinks, Beverage Director Nicole Quist is all about keeping it fresh.

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