Food

Inside snacking and other top menu trends

menu feed logo

Welcome to the first edition of “Menu Feed,” a biweekly podcast from Winsight’s two foodservice brands, Restaurant Business and FoodService Director. During each episode, we’ll be taking a close look at the culinary trends shaping today’s menus. Operators, chefs and industry experts will share their insights on the flavors, ingredients, cuisines and consumer demands driving menu innovation and development.

In this first episode, Senior Editor Patricia Cobe chats with Jeff Hanak, vice president of culinary for Chili’s Grill & Bar, and Jay Miller, director of product development and corporate chef for Firehouse Subs, to find out how snacking is impacting their menus. They also get into delivery, LTOs, promotions and trending flavors.

Find more podcast episodes from Restaurant Business here

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Saladworks-parent WOWorks is shopping for new brands to buy

The platform company is almost finished assimilating its existing six brands. Now it's time to add to the family, said CEO Kelly Roddy.

Financing

2 more reminders that the restaurant business is risky

The Bottom Line: Franchising is no less risky than opening your own restaurant. Just ask former NFL player David Tyree and the former president of McDonald's Mexico.

Marketing

There's plenty happening at the high end of the pricing barbell, too

Reality Check: Decadent meal choices are also proliferating, for a lot more than $5.

Trending

More from our partners