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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. 

Menu Feed how now become, Menu Talk.

Food

How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

 By Patricia Cobe on Mar. 16, 2023

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

Beverage

Appeal to health-conscious diners, save on labor with dispensed functional beverages

Sponsored content from our partner Nestlé Professional on Mar. 10, 2023

Consumers are interested in beverages that not only taste great but offer additional benefits. Learn more about low-labor options perfect for foodservice.

Food

At Planta, Steven Salm harnesses the culinary power of plants

By Patricia Cobe on Mar. 02, 2023

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

Food

How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion

By Patricia Cobe on Feb. 16, 2023

The IHOP franchisee and Cornbread co-founder is on a mission to change the perception of soul food across the country.

Food

How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant

By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

Leadership

Panda Express chef Jimmy Wang shares steps for success

By Patricia Cobe on Jan. 26, 2023

The executive director of culinary innovation offers four lessons learned as top toque at the Asian quick-service chain.

Food

How Panda Express’ Jimmy Wang spreads Chinese culture through food

By Patricia Cobe on Jan. 19, 2023

As executive director of culinary innovation for the 2,500-unit chain, Wang creates dishes that tell a story—a mission that takes on extra importance during Lunar New Year.

Food

How STATE Grill & Bar’s menu honors its location in the Empire State Building

By Patricia Cobe on Jan. 05, 2023

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

Food

Chef Gavin Kaysen doesn’t let expectations get in the way of growth

By Patricia Cobe on Dec. 21, 2022

The award-winning chef and restaurateur is an outside-the-box thinker and it continues to serve him well.  

Food

How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions

By Patricia Cobe on Dec. 15, 2022

The award-winning chef has not only positioned Minneapolis as a dining destination, but he has also published a cookbook, initiated a mentorship program and more.

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