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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 First Watch’s Shane Schaibly is evolving and energizing the menu for 2021

 By Patricia Cobe on Dec. 03, 2020

Schiably joined the brunch chain to push the culinary envelope, and he's continued to do so during this challenging year.

Food

How Gibsons corporate chef Dan Huebschmann is crafting menus for success amid COVID-19

 By Patricia Cobe on Nov. 19, 2020

In recent months, Huebschmann has had to adapt the menus to outdoor dining, curbside takeout and more.

Food

How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for the times

By Patricia Cobe on Oct. 15, 2020

Chef-partner Brendan Collins shares how he created a British gastropub menu infused with California spirit.

Food

At Whiskey Cake, a farm-to-kitchen scratch menu elevates casual dining

By Patricia Cobe on Sep. 30, 2020

Chef Aaron Staudenmaier shares how he aims to create “revved up” American dishes that set the chain’s menu apart and position it for growth.

Food

How an innovative chef is taking comfort foods to the next level

By Patricia Cobe on Sep. 17, 2020

Matthew Osolin translates his culinary passion into crowd-pleasing dinners without overtaxing the kitchen.

Food

How Morrison Living is navigating the ‘next normal’ in senior dining

By Patricia Cobe on Aug. 20, 2020

Constant innovation is helping Morrison and its teams of chefs adapt successfully during the pandemic and beyond.

Food

How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls, a hospitality company and more

By Patricia Cobe on Aug. 06, 2020

A pandemic isn’t stopping this skilled chef and entrepreneur from moving forward with new projects.

Food

How chef Sarah Stegner has built strong community ties to keep Prairie Grass Cafe thriving

By Patricia Cobe on Jul. 16, 2020

A deep local connection has been key through the years and particularly in recent months.

Operations

How chef Eric Rivera engages customers with unique at-home dining experiences

By Patricia Cobe on Jul. 02, 2020

Seattle restaurant Addo has found fresh ways to up its takeout game as the coronavirus pandemic continues.

Food

Takeout and delivery innovations abound at Brethren Village Retirement Community

By Patricia Cobe on Jun. 19, 2020

When COVID-19 forced the foodservice team to make some changes, they quickly crafted experiences that could rival dining in.

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