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Podcast

Food

At Shake Shack, innovation begins with guest insights

 By Patricia Cobe and Bret Thorn on Nov. 10, 2025

Menu Talk: Nancy Combs, SVP of culinary and calendar innovation, shares the strategy behind the fast casual’s menu successes.

Food

Omaha restaurateur David Utterback offers his take on Japanese food without a proper kitchen

 By Bret Thorn and Patricia Cobe on Nov. 04, 2025

Menu Talk: The chef and owner of Yoshitomo and Koji provides serious but playful takes on the cuisine.

Food

For Zaxbys' CMO Patrick Schwing, enhancing the core menu is key

By Patricia Cobe and Bret Thorn on Oct. 28, 2025

Menu Talk: The fast-casual exec discusses how Zaxbys is competing in the crowded chicken space with a new menu format, sauce innovation and compelling limited-time items.

Food

Korean restaurant Bonyeon offers 'a new way to steak'

By Patricia Cobe and Bret Thorn on Oct. 14, 2025

Menu Talk: Co-founder Kate Park describes the Chicago restaurant’s steak omakase and how the chef combines Korean cuisine and culture into a 14-course interactive tasting.

Food

How Levain Bakery is leaning into treat culture through catering

By Patricia Cobe on Sep. 30, 2025

Menu Talk: Donna Magen, senior manager of specialty channels, shares the story behind the bakery’s cult favorite cookies and its current growth plans.

Food

Scott Conant chats about his new restaurant, his sauce line and his plans for a sandwich shop

By Bret Thorn and Patricia Cobe on Sep. 23, 2025

Menu Talk: The chef and restaurateur has reached a stage in his career where he can pick and choose his projects.

Food

How restaurateur Eric LeVine's 45-year career has led to health and wellness

By Patricia Cobe and Bret Thorn on Sep. 17, 2025

Menu Talk: The chef lost 180 pounds and ran his first marathon, all part of his personal journey to better himself and his restaurants.

Food

Jet Tila gets into Chino-Latino cooking

By Bret Thorn and Patricia Cobe on Aug. 26, 2025

The celebrity chef shares insights into “grandma cooking” and the current comfort food movement.

Food

Douglas Keane flipped the script on Cyrus, changing the business model and dining experience

By Patricia Cobe and Bret Thorn on Aug. 19, 2025

Menu Talk: Burned out after years operating an upscale Michelin-starred restaurant, the California chef created a more equitable and welcoming dining destination in a new location.

Food

Corporate Chef Raheem Sealey shares his approach to menu innovation at Kyu

By Bret Thorn and Patricia Cobe on Aug. 12, 2025

Menu Talk: The chef blends Asian flavors with smoke to create a unique dining experience at Kyu’s three locations.

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