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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. 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

 By Patricia Cobe on Jan. 05, 2023

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

 By Patricia Cobe on Dec. 21, 2022

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

Food

How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions

By Patricia Cobe on Dec. 15, 2022

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.

Food

How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation

By Patricia Cobe on Dec. 01, 2022

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

Food

How Amy Alarcon gave Popeyes the edge in the chicken sandwich wars

By Patricia Cobe on Nov. 16, 2022

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.

Food

How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu

By Patricia Cobe on Nov. 03, 2022

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

Food

How Rick Petralia is pushing the envelope on flavor at Freddy’s

By Patricia Cobe on Oct. 20, 2022

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

Food

How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey

By Patricia Cobe on Oct. 06, 2022

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

Food

How climate change is impacting your menu

By Patricia Cobe on Sep. 15, 2022

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.

Beverage

How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group

By Patricia Cobe on Sep. 01, 2022

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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