Menu Talk

Por: Restaurant Business Online
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.
217 episodios disponibles

Latest episodes of the podcast Menu Talk

Mostrando página 8 de 11

How Panda Express’ Jimmy Wang spreads Chinese culture through food 18/01/2023
How STATE Grill & Bar’s menu honors its location in the Empire State Building 05/01/2023
How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions 15/12/2022
How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation 01/12/2022
How Amy Alarcon gave Popeyes the edge in the chicken sandwich wars 18/11/2022
How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu 03/11/2022
How Rick Petralia is pushing the envelope on flavor at Freddy’s 20/10/2022
How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey 06/10/2022
How climate change is impacting your menu 15/09/2022
How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group 01/09/2022
How cold coffee is heating up the menu at Caribou 18/08/2022
How 2 cousins from Maine turned the rest of the country on to lobster rolls 04/08/2022
How Marc Forgione continues to grow his culinary legacy and restaurant cred 21/07/2022
How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S. 07/07/2022
How Steve Sturm puts the wood-fired grill front and center 16/06/2022
Checking in on mid-year menu trends with Technomic’s Lizzy Freier 02/06/2022
How DIG on 4th merges fast casual and full service into a welcoming all-day cafe 19/05/2022
Menu maven Nancy Kruse shares her take on emerging and evergreen trends 05/05/2022
How Graze Craze is spreading charcuterie across the country 21/04/2022
How La Palapa is still going strong after 20 years, with Barbara Sibley at the helm 07/04/2022
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