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

Food

How STATE Grill & Bar’s menu honors its location in the Empire State Building

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

Food

Chef Gavin Kaysen doesn’t let expectations get in the way of growth

The award-winning chef and restaurateur is an outside-the-box thinker and it continues to serve him well.  

The award-winning chef has not only positioned Minneapolis as a dining destination, but he has also published a cookbook, initiated a mentorship program and more.

Menu items are constantly flowing out of the R&D pipeline, all tapping into consumers’ desire for variety.

As head of culinary for the chain, Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.

The chef moved from pasta to frozen custard and burgers, but he sticks with the same R&D principles.

The chef-owner calls his New York City restaurant “a fever dream of Italian-American food” and the most personal project of his career.

Michael P. Hoffmann, co-author of “Our Changing Menu,” shares how some well-loved foods and drinks are being threatened and what operators can do about it.

Suarez taps her Cuban-American heritage and skills in mixology, management and training to evolve the beverage program at the eight-concept Miami-based company.

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