Menu Talk
By Restaurant Business Online
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Category: Food
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Subscribers: 3
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Episodes: 219
Description
Menu Talk, formally Menu Feed, is a podcast hosted by Pat Cobe of Restaurant Business and Bret Thorn with Nation’s Restaurant News.
We are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant kitchens, including weekly interviews with chefs, operators and food professionals.
| Episode | Date |
|---|---|
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How Isabel Coss rose from bread baker to become executive chef at Washington, D.C.'s Pascual
|
Dec 09, 2025 |
|
'Top Chef' alum Nelson German embraces more African influences
|
Dec 02, 2025 |
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Dutch Bros leads with menu innovation and hospitality
|
Nov 25, 2025 |
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Galit beverage director Scott Stroemer discusses what Chicagoans like to drink
|
Nov 18, 2025 |
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At Shake Shack, innovation begins with guest insights
|
Nov 11, 2025 |
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Omaha restaurateur David Utterback offers his take on Japanese food without a proper kitchen
|
Nov 04, 2025 |
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For Zaxbys' CMO Patrick Schwing, enhancing the core menu is key
|
Oct 28, 2025 |
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Jeffrey Bank, head of Carmine’s and Virgil’s, shares how to succeed in high-volume dining
|
Oct 21, 2025 |
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Korean restaurant Bonyeon offers 'a new way to steak'
|
Oct 14, 2025 |
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BarChef owner Frankie Solarik elevates experiential cocktails
|
Oct 07, 2025 |
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How Levain Bakery is leaning into treat culture through catering
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Sep 30, 2025 |
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Scott Conant chats about his new restaurant, his sauce line and his plans for a sandwich shop
|
Sep 23, 2025 |
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How restaurateur Eric LeVine's 45-year career has led to health and wellness
|
Sep 16, 2025 |
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Stephanie Izard on menu development, fame and her new projects
|
Sep 09, 2025 |
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How Amanda Toups turned a pandemic-era response into a powerful hunger-fighting nonprofit
|
Sep 02, 2025 |
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Jet Tila gets into Chino-Latino cooking
|
Aug 26, 2025 |
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Seattle chef Victor Steinbrueck on high-touch hospitality in a fast-casual space
|
Aug 25, 2025 |
|
Douglas Keane flipped the script on Cyrus, changing the business model and dining experience
|
Aug 19, 2025 |
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Raheem Sealey shares his approach to menu innovation at Kyu
|
Aug 07, 2025 |
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How restaurants can build a robust revenue stream through workplace catering
|
Aug 05, 2025 |
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Marc Sheehan offers his own takes on New England cuisine in Paul Revere's former copper mill
|
Jul 29, 2025 |
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How Cracker Barrel chef Matt Banton is expanding the flavor portfolio
|
Jul 22, 2025 |
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Chef BJ Lieberman on making a name for himself in Columbus, Ohio
|
Jul 22, 2025 |
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Tyler Florence dishes on San Francisco and David Burke puts his pastrami to the test
|
Jul 15, 2025 |
|
Happy Hour value and summer flavors
|
Jul 08, 2025 |
|
The summer of spritzes
|
Jul 01, 2025 |
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Oysters and value meals trend on summer menus
|
Jun 24, 2025 |
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Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance
|
Jun 17, 2025 |
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The 'chicken wars' enter a new phase
|
Jun 10, 2025 |
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Persian food emerges in the Middle Eastern niche
|
Jun 03, 2025 |
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Cannabis drinks make a splash at the National Restaurant Show
|
May 27, 2025 |
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Innovation rules at 2025 MenuMasters
|
May 21, 2025 |
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The power of ube
|
May 13, 2025 |
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How one eatertainment concept is elevating its food game
|
May 06, 2025 |
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Limited-time offers roll out at warp speed
|
Apr 29, 2025 |
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Chain chefs share menu insights
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Apr 22, 2025 |
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Wendy's rolls out new line of Frostys
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Apr 15, 2025 |
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Pickle-mania sweeps restaurants
|
Apr 08, 2025 |
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Beverages catch fire
|
Apr 01, 2025 |
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Chef Scott Davis on Noodles & Company's revamp, plus more menu upgrades
|
Mar 25, 2025 |
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A closer look at spring's menu makeovers and fruity flavors
|
Mar 18, 2025 |
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Restaurant chains roll out seafood specials for Lent
|
Mar 11, 2025 |
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Starbucks welcomes spring with cherry and ube drinks
|
Mar 04, 2025 |
|
Exploring the first IHOP-Applebee's cobranded restaurant
|
Feb 25, 2025 |
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Danny Meyer's new restaurant opens in Times Square
|
Feb 18, 2025 |
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Doughnut chains go all out on Valentine's Day
|
Feb 11, 2025 |
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Unexpected Valentine's Day menu promotions
|
Feb 04, 2025 |
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Super Bowl specials start trickling in
|
Jan 28, 2025 |
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Far-out pizza toppings and beefy limited-time offers
|
Jan 21, 2025 |
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Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce
|
Jan 14, 2025 |
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2025 menu predictions and Dry January news
|
Jan 07, 2025 |
|
L.A. dine-around, Taco Bell nuggets and oak-fired steak
|
Dec 17, 2024 |
|
Informa's holiday party, Yelpers' favorite restaurant and a brasserie at Grand Central
|
Dec 10, 2024 |
|
Momo crawl, Black Friday in Chinatown and dinner at Baar Baar
|
Dec 03, 2024 |
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Virgil's 30th anniversary, happy hour at Mermaid Inn and Christmas decorations at Pete's Tavern
|
Nov 26, 2024 |
|
Cocktail-inspired scents, Scotch eggs and Fado dinner
|
Nov 19, 2024 |
|
Worlds of Flavor, pastrami with horseradish and Cambodian food
|
Nov 12, 2024 |
|
Chicago taste-around, revisiting Eataly and dinner with Wonder
|
Nov 05, 2024 |
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Edible glitter, tainted onions and the evolution of American sushi
|
Oct 29, 2024 |
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Chef-inspired Crunchwraps, Cava's all in on ranch and a visit to Bluestone Lane
|
Oct 22, 2024 |
|
Whole hog barbecue, CREATE recap and 2 food festivals
|
Oct 15, 2024 |
|
Greek food, the Chicken Big Mac and 'The Bear'
|
Oct 08, 2024 |
|
ChatGPT says hello, sauces are everywhere and so is KPOT
|
Oct 01, 2024 |
|
Eggs in purgatory, happy hour bargains and too much spice
|
Sep 24, 2024 |
|
A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse
|
Sep 17, 2024 |
|
Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles
|
Sep 10, 2024 |
|
Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building
|
Sep 03, 2024 |
|
US Open chefs, Lebanese wines and khachapuri variations
|
Aug 27, 2024 |
|
Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing
|
Aug 20, 2024 |
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Kaiseki menus, Detroit-style pizza and a West African chef's pop-up
|
Aug 13, 2024 |
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Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries
|
Aug 06, 2024 |
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The value of inviting loyal customers for a menu preview
|
Jul 30, 2024 |
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Food holidays, restaurant weeks and the magic of long-standing operators
|
Jul 23, 2024 |
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Hop water, matcha and prix fixe menus
|
Jul 16, 2024 |
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Fieldtrip, potato cakes, restaurant merch and rice
|
Jul 09, 2024 |
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Roast pig, ancient grains and Perkins' menu mission
|
Jul 02, 2024 |
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Mushrooms, Malaysian food and Pizza Hut's new pie
|
Jun 25, 2024 |
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Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves
|
Jun 18, 2024 |
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Dan Kluger's newest restaurant, port pairings and Cheez-Its
|
Jun 11, 2024 |
|
Saucy nuggets, steak and sticker shock
|
Jun 04, 2024 |
|
Cardamom, caviar and other trends from the National Restaurant Show
|
May 28, 2024 |
|
An insiders' look at the 2024 MenuMasters Awards
|
May 21, 2024 |
|
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
|
May 14, 2024 |
|
High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities
|
May 07, 2024 |
|
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food
|
Apr 30, 2024 |
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Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight
|
Apr 23, 2024 |
|
An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks
|
Apr 16, 2024 |
|
Pepe Moncayo's food at Cranes in Washington, D.C. reflects the sum of his experience
|
Apr 09, 2024 |
|
So long Menu Feed, welcome to Menu Talk
|
Apr 04, 2024 |
|
How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy
|
Mar 28, 2024 |
|
How culinary inspiration and a positive work culture share equal billing at Freight House
|
Mar 21, 2024 |
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John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero
|
Mar 14, 2024 |
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How well-written recipes can optimize productivity and profitability in the kitchen
|
Mar 07, 2024 |
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How Vino Volo's airport wine bars create a unique oasis for travelers
|
Feb 29, 2024 |
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IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm
|
Feb 22, 2024 |
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From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations
|
Feb 15, 2024 |
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How Charleston's Husk restaurant stays relevant in a competitive dining city
|
Feb 08, 2024 |
|
How Nekter Juice Bar is breaking away from the pack in a crowded segment
|
Feb 01, 2024 |
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How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz
|
Jan 25, 2024 |
|
How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges
|
Jan 18, 2024 |
|
How Esmé marries art and food for a Michelin-starred dining experience
|
Jan 11, 2024 |
|
How Philippe Massoud paved the way for Lebanese fine dining in the U.S.
|
Jan 04, 2024 |
|
What's impacting menus in the year ahead
|
Dec 20, 2023 |
|
How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe
|
Dec 14, 2023 |
|
Outback Steakhouse innovates the menu by giving equal play to food and drink
|
Dec 07, 2023 |
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How Table 301's restaurants hit all the right notes in Greenville, S.C.
|
Nov 30, 2023 |
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Local Kitchens' partnerships help existing restaurants grow and new ones start up
|
Nov 16, 2023 |
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The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots
|
Nov 09, 2023 |
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How Beatrix nails the all-day restaurant format with its chef-driven menu
|
Nov 02, 2023 |
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How Yia Vang became the leading voice for Hmong cuisine and culture
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Oct 26, 2023 |
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How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes'
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Oct 19, 2023 |
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Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company
|
Oct 12, 2023 |
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How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu
|
Oct 05, 2023 |
|
Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes
|
Sep 28, 2023 |
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How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks
|
Sep 21, 2023 |
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How Hilton is redefining what hotel food and beverage can be
|
Sep 14, 2023 |
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How Chicken Salad Chick is shaking up the menu with its first warm sandwich
|
Sep 07, 2023 |
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How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant
|
Aug 31, 2023 |
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How a new Margaritaville transformed foodservice at a Louisiana campground in mere months
|
Aug 24, 2023 |
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How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'
|
Aug 17, 2023 |
|
As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'
|
Aug 10, 2023 |
|
How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria
|
Aug 03, 2023 |
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How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots
|
Jul 27, 2023 |
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How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
|
Jul 20, 2023 |
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How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
|
Jul 13, 2023 |
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How Fabio Viviani is expanding his restaurant empire into the sweet side
|
Jul 06, 2023 |
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117 chefs share their secrets to running a successful kitchen and restaurant
|
Jun 29, 2023 |
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How Robert St. John turned Hattiesburg, Miss., into a dining destination
|
Jun 22, 2023 |
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How Yogurtland's flavorologists push the envelope on what frozen yogurt can be
|
Jun 15, 2023 |
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How Ford's Garage innovative menu and vibe draws guests of all ages
|
Jun 08, 2023 |
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How Jonathon Sawyer’s live-fire cooking passion ignites the menu at Kindling
|
Jun 01, 2023 |
|
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
|
May 25, 2023 |
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How Starbird's recipe for perfect fried chicken is powering the fast casual for growth
|
May 18, 2023 |
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How food hall pioneer Anna Castellani is transforming community dining
|
May 11, 2023 |
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How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination
|
May 04, 2023 |
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How 3 chain restaurant execs put menu innovation front and center
|
Apr 20, 2023 |
|
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso
|
Apr 13, 2023 |
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How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore
|
Apr 06, 2023 |
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How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
|
Mar 16, 2023 |
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At Planta, Steven Salm harnesses the power of plants
|
Mar 02, 2023 |
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How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion
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Feb 16, 2023 |
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How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant
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Feb 02, 2023 |
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How Panda Express’ Jimmy Wang spreads Chinese culture through food
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Jan 18, 2023 |
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How STATE Grill & Bar’s menu honors its location in the Empire State Building
|
Jan 05, 2023 |
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How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions
|
Dec 15, 2022 |
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How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation
|
Dec 01, 2022 |
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How Amy Alarcon gave Popeyes the edge in the chicken sandwich wars
|
Nov 18, 2022 |
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How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu
|
Nov 03, 2022 |
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How Rick Petralia is pushing the envelope on flavor at Freddy’s
|
Oct 20, 2022 |
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How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey
|
Oct 06, 2022 |
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How climate change is impacting your menu
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Sep 15, 2022 |
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How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
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Sep 01, 2022 |
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How cold coffee is heating up the menu at Caribou
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Aug 18, 2022 |
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How 2 cousins from Maine turned the rest of the country on to lobster rolls
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Aug 04, 2022 |
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How Marc Forgione continues to grow his culinary legacy and restaurant cred
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Jul 21, 2022 |
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How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S.
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Jul 07, 2022 |
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How Steve Sturm puts the wood-fired grill front and center
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Jun 16, 2022 |
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Checking in on mid-year menu trends with Technomic’s Lizzy Freier
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Jun 02, 2022 |
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How DIG on 4th merges fast casual and full service into a welcoming all-day cafe
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May 19, 2022 |
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Menu maven Nancy Kruse shares her take on emerging and evergreen trends
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May 05, 2022 |
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How Graze Craze is spreading charcuterie across the country
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Apr 21, 2022 |
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How La Palapa is still going strong after 20 years, with Barbara Sibley at the helm
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Apr 07, 2022 |
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How All Day Kitchens marries culinary and tech to create a successful union
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Mar 17, 2022 |
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How Chicago’s Revival Food Hall is revving up for its next chapter
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Mar 03, 2022 |
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How Mawa’s Kitchen is making its mark on Aspen’s restaurant scene
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Feb 17, 2022 |
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How restaurateur Rohini Dey is empowering women to break through the gastro ceiling
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Feb 03, 2022 |
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How Vitality Bowls sets itself apart in a crowded fast-casual field
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Jan 20, 2022 |
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How celebrated chef David Burke keeps creativity flowing after decades in the business
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Jan 06, 2022 |
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How to innovate the menu by amplifying and enhancing 2021 trends in 2022
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Dec 16, 2021 |
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How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-alcohol cocktails
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Dec 02, 2021 |
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Why Technomic is calling 2022 ‘the year of the climb’
|
Nov 18, 2021 |
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How a bubble tea fan became a master franchisee who is ‘brewing happiness’ across the U.S.
|
Nov 03, 2021 |
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How Modern Market’s chef brings a farm-to-table ethos to a growing fast casual
|
Oct 21, 2021 |
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How KFC's head chef taps his food science, nutrition and culinary expertise
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Oct 07, 2021 |
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How Modernist Cuisine’s Francisco Migoya is changing the pizza world
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Sep 16, 2021 |
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How Playa Bowls turned a blender and a dream into a growing fast-casual concept
|
Sep 02, 2021 |
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How food futurist Liz Moskow sees the year shaping up
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Aug 19, 2021 |
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How Baar Baar’s modern take on Indian food aims to change Americans’ perception of the cuisine
|
Aug 05, 2021 |
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How ghost kitchen 2 Korean Girls is growing a fan base one bowl at a time
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Jul 15, 2021 |
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How Smokey Bones diversifies the menu to please many palates and control meat costs
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Jul 01, 2021 |
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How Passavant Community engages senior-living residents with menu innovation and creative connections
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Jun 17, 2021 |
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How Piada Italian Street Food puts a ‘chef’s touch’ on every menu item
|
Jun 03, 2021 |
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How The Melt Shop evolves its menu in sync with today’s tastes
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May 20, 2021 |
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How Lazy Dog Restaurant & Bar is blazing a trail in casual dining
|
May 06, 2021 |
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How Culver’s evolves its menu while staying true to a core of customer favorites
|
Apr 15, 2021 |
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How Another Broken Egg wins the breakfast, brunch and lunch crowd with a craveable menu
|
Apr 01, 2021 |
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How Just Salad keeps innovating the menu while moving its sustainability mission forward
|
Mar 18, 2021 |
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How Bartaco refreshes the beverage menu in tune with its Mexican beach vibe
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Mar 04, 2021 |
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How Chicago’s Avec continues to evolve while staying true to its roots
|
Feb 18, 2021 |
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How Mighty Quinn’s menus authentic barbecue in an urban fast-casual setting
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Feb 04, 2021 |
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How Cura Hospitality’s senior-dining program is building on 2020’s successes
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Jan 21, 2021 |
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How Gumption Coffee differentiates itself to compete with the giant brands
|
Jan 07, 2021 |
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How Torchys Tacos created a ‘craft-casual’ niche in the competitive fast-casual space
|
Dec 17, 2020 |
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How First Watch’s Shane Schaibly is evolving and energizing the menu for 2021
|
Dec 03, 2020 |
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How Gibsons corporate chef is crafting menus for success amid COVID-19
|
Nov 19, 2020 |
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How Bob Raymond puts his ‘crazy ideas’ to work at Commonwealth Senior Living
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Nov 05, 2020 |
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How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for these times
|
Oct 15, 2020 |
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How a farm-to-kitchen scratch menu elevates casual dining at Whiskey Cake
|
Oct 01, 2020 |
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How an innovative chef is taking comfort foods to the next level
|
Sep 17, 2020 |
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How a Louisiana restaurant honors deep-rooted traditions through its menu and community outreach
|
Sep 03, 2020 |
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How Morrison Living is navigating the ‘next normal’ in senior dining
|
Aug 20, 2020 |
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How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls and more
|
Aug 06, 2020 |
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How chef Sarah Stegner has built strong community ties to keep Prairie Grass Cafe thriving
|
Jul 16, 2020 |
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How a chef engages customers with unique at-home dining experiences
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Jul 02, 2020 |
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Brethren Village Retirement Community engages residents with takeout and delivery innovations
|
Jun 19, 2020 |
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How restaurant brand Chick N Max is keeping guests engaged
|
May 29, 2020 |
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How comfort food, convenience and value are powering Fazoli’s through the pandemic and beyond
|
May 15, 2020 |
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How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged
|
May 01, 2020 |
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How independent restaurant Saigon Sisters is adapting to the coronavirus crisis
|
Apr 17, 2020 |
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How the Lettuce Entertain You team is meeting the coronavirus challenge
|
Apr 03, 2020 |
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How Aloha Poke diversified its menu to boost traffic and sales
|
Mar 20, 2020 |
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How restaurant trends are impacting dining in senior living
|
Mar 06, 2020 |
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How Corner Bakery stays on top of the trends as consumer needs change
|
Feb 21, 2020 |
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How Spanish tapas restaurant Boqueria is evolving its menu as it grows
|
Feb 07, 2020 |
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How senior living menus are shifting
|
Jan 17, 2020 |
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How Ocean Prime is changing up the menu to meet today’s dining style
|
Jan 03, 2020 |
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What food trends are on tap for 2020?
|
Dec 13, 2019 |
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How Galit’s seasonal menu expands diners’ vision of Middle Eastern food
|
Dec 02, 2019 |
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How fast casual Antique Taco found success with catering
|
Nov 15, 2019 |