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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 Modern Market’s chef brings a farm-to-table ethos to a growing fast casual

 By Patricia Cobe on Oct. 21, 2021

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

Food

How Chris Scott taps his food science, nutrition and culinary expertise as head chef at KFC

 By Patricia Cobe on Oct. 07, 2021

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

Food

How Modernist Cuisine’s Francisco Migoya is changing the pizza world

By Patricia Cobe on Sep. 16, 2021

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

Emerging Brands

How Playa Bowls turned a blender and a dream into a growing fast-casual concept

By Patricia Cobe on Sep. 02, 2021

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.

Food

How food futurist Liz Moskow sees the year shaping up

By Patricia Cobe on Aug. 19, 2021

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

Food

How Baar Baar’s modern take on Indian food aims to change Americans’ perception of the cuisine

By Patricia Cobe on Aug. 05, 2021

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

Food

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

By Patricia Cobe on Jul. 15, 2021

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

Food

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

By Patricia Cobe on Jul. 01, 2021

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

Food

How Passavant Community engages senior-living residents with menu innovation and creative connections

By Patricia Cobe on Jun. 17, 2021

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

Food

How Piada Italian Street Food puts a ‘chef’s touch’ on every menu item

By Patricia Cobe on Jun. 03, 2021

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

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