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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. 

Menu Feed how now become, Menu Talk.

Workforce

How restaurateur Rohini Dey is empowering women to break through the gastro ceiling

 By Patricia Cobe on Feb. 03, 2022

The founder of “Let’s Talk Womxn” brings together chefs and owners to host collaborative tasting dinners, educational panels and more.

Food

How Vitality Bowls sets itself apart in the crowded fast-casual field

By Patricia Cobe on Jan. 20, 2022

Cofounder Tara Gilad shares how she has positioned the superfoods cafe for growth.

Food

How celebrated chef David Burke keeps ideas and energy flowing after decades in the business

By Patricia Cobe on Jan. 06, 2022

His 2021 saw three new restaurants, a project in Saudi Arabia, a prestigious entrepreneurial award and the launch of a Wagyu beef operation. Here’s what’s next.

Food

How to innovate the menu by amplifying and enhancing 2021 trends in 2022

By Patricia Cobe on Dec. 16, 2021

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the year ahead and how to take action.

Beverage

How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-alcohol cocktails

By Patricia Cobe on Dec. 02, 2021

The senior beverage manager has crafted a drinks program that provides all guests with a celebratory experience.

Food

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

By Patricia Cobe on Nov. 18, 2021

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.

By Patricia Cobe on Nov. 04, 2021

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

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.

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