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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. Listeners will also get dibs on the latest research and analysis from data partner Technomic.

Food

How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

 By Patricia Cobe on May 25, 2023

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

Food

How Starbird's recipe for perfect fried chicken is powering the fast casual for growth

 By Patricia Cobe on May 18, 2023

Founder and CEO Aaron Noveshen shares Starbird’s story and hints at some surprises ahead.

Operations

How food hall pioneer Anna Castellani is transforming community dining

By Patricia Cobe on May 11, 2023

Thriving marketplaces of local vendors connect people through food and celebrate their stories.

Emerging Brands

How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination

By Patricia Cobe on May 04, 2023

Bodega Taqueria y Tequila’s winning combo of street tacos, frozen drinks, DJs and bar food is positioning the concept for growth.

Food

How 3 chain restaurant execs put menu innovation front and center

By Patricia Cobe on Apr. 20, 2023

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

Food

Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso

By Patricia Cobe on Apr. 13, 2023

Velazquez uses her experience working with chef Rick Bayless to add authenticity to dishes, balancing that with a sense of fun.

Food

How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore

By Patricia Cobe on Apr. 06, 2023

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

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.

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