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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.

Food

Why Technomic is calling 2022 ‘the year of the climb’

Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to its forecast.

Beverage

How a bubble tea fan became a master franchisee who is ‘brewing happiness’ across the U.S.

Anchal Lamba opened her first Gong cha location in 2014 and now operates 69 stores with more to come.

Nate Weir’s obsession with sourcing, sustainability, clean-label ingredients and scratch-made meals provides an accessible gateway to healthier eating.

One year into the job, Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

Book set Modernist Pizza, which Migoya coauthored, takes a deep dive into pizza making, revealing the secrets behind every style and technique.

Rob Giuliani and his partner, Abby Taylor, started with a stand on the Jersey shore selling smoothies and acai bowls and grew it into a 126-unit chain.

Tracking trends for Nextbite, a virtual brand developer, Moskow provides insights into where restaurant menus and the overall industry are headed.

Owner-Partner Payal Sharma differentiates the restaurant’s menu, presentation, decor and other elements for a hip vibe, with an eye on expansion.

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

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

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