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

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.

Aaron Staudenmaier brings years of fine-dining experience to his role as concept chef for Whiskey Cake Kitchen & Bar, a growing casual-dining chain based in Texas. His cooking focuses on ingredients from local ranchers, farmers and artisans and flavor-infused techniques—with some whimsical touches thrown in. Listen as chef Staudenmaier shares how he strives to create “revved up” American dishes that set chain’s menu apart and position it for growth.

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.


Exclusive Content


Restaurants have a hot opportunity to improve their reputation as employers

Reality Check: New mandates for protecting workers from dangerous on-the-job heat are about to be dropped on restaurants and other employers. The industry could greatly help its labor plight by acting first.


Some McDonald's customers are doubling up on the discounts

The Bottom Line: In some markets, customers can get the fast-food chain's $5 value meal for $4. The situation illustrates a key rule in the restaurant business: Customers are savvy and will find loopholes.


Ignore the Red Lobster problem. Sale-leasebacks are not all that bad

The decade-old sale-leaseback at the seafood chain has raised questions about the practice. But experts say it remains a legitimate financing option for operators when done correctly.


More from our partners