Continue to Site >>>

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.

Beverage

How cold coffee is heating up the menu at Caribou

By Patricia Cobe on Aug. 18, 2022

Gretchen Hashemi-Rad, beverage category manager at Caribou Coffee, focuses on the cold side to appeal to younger consumers.

Food

How 2 cousins from Maine turned the rest of the country on to lobster rolls

 By Patricia Cobe on Aug. 04, 2022

Sabin Lomac and Jim Tselikis started Cousins Maine Lobster with one food truck. Ten years later, they claim close to 50 locations and the honor of being one of Shark Tank’s most successful ventures.

Food

How Marc Forgione continues to grow his culinary legacy and restaurant cred

By Patricia Cobe on Jul. 21, 2022

The chef and restaurateur is gearing up for new projects while not losing sight on current concepts.

Food

How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S.

By Patricia Cobe on Jul. 07, 2022

The founder and CEO of Everytable is expanding the variable-pricing, grab-and-go concept to more locales.

Food

How Steve Sturm puts the wood-fired grill front and center

By Patricia Cobe on Jun. 16, 2022

Firebirds’ head chef leans into the concept’s signature wood-fired cooking technique to differentiate both the food and drink menus.

Food

Checking in on mid-year menu trends with Technomic’s Lizzy Freier

By Patricia Cobe on Jun. 02, 2022

Here’s how restaurant menus are adapting to supply chain challenges, labor shortages and consumer preferences as we approach the halfway mark of 2022.

Food

How DIG on 4th merges fast casual and full service into a welcoming all-day cafe

By Patricia Cobe on May 19, 2022

Head chef Matt Weingarten’s craveable, veg-centric menu and comforting vibe elevate the DIG experience and build community.

Food

Menu maven Nancy Kruse shares her take on emerging and evergreen trends

By Patricia Cobe on May 05, 2022

These are the flavors, ingredients, techniques and items with staying power through 2022 into 2023.

Food

How Graze Craze is spreading charcuterie across the country

By Patricia Cobe on Apr. 21, 2022

Through a franchise model, Kerry Sylvester and Brady Lee are turning the charcuterie trend into a growing foodservice business.

Food

How La Palapa is still going strong after 20 years, with Barbara Sibley at the helm

By Patricia Cobe on Apr. 07, 2022

Through a blend of culinary expertise, compassion and resiliency, Sibley has successfully steered the NYC Mexican restaurant through numerous crises.

  • Page 6