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Podcast

Food

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

 By Patricia Cobe and Bret Thorn on Apr. 23, 2024

Menu Talk: Pat and Bret dig into the latest food and drink trends and news.

Food

An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks

 By Patricia Cobe on Apr. 16, 2024

Menu Talk: Pat and Bret dig into the latest food and drink news happening in the industry.

Food

So long Menu Feed, welcome to Menu Talk

By Patricia Cobe on Apr. 04, 2024

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Food

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

By Patricia Cobe on Mar. 28, 2024

Clay Walker, president of the iconic California drive-in, shares why local flavor and hospitality creates staying power.

Food

How culinary inspiration and a positive work culture share equal billing at Freight House

By Patricia Cobe on Mar. 21, 2024

Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.

Food

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

By Patricia Cobe on Mar. 14, 2024

The Chicago chef blends taste memories from his childhood in Sao Paulo with Midwestern ingredients and live-fire cooking for a unique culinary experience.

Operations

How well-written recipes can optimize productivity and profitability in the kitchen

By Patricia Cobe on Mar. 07, 2024

Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.

Beverage

How Vino Volo's airport wine bars create a unique oasis for travelers

By Patricia Cobe on Feb. 29, 2024

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

Food

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

By Patricia Cobe on Feb. 22, 2024

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Food

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

By Patricia Cobe on Feb. 15, 2024

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

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