Menu Talk

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 th...

Matthew Osolin translates his culinary passion into crowd-pleasing dinners without overtaxing the kitchen.

Toups' Meatery chef-owner Isaac Toups was born and raised in Louisiana, and his family has roots in the two sides of Cajun cuisine—Prairie Cajun and Coastal Cajun. Listen as he shares how those two styles infuse his menu and hospitality, and how the resilience of the New Orleans community is a constant inspiration.

Listen as chef Adam Grafton relates how a close relationship with his grandparents inspired him to forge a connection with seniors, and how he sees endless opportunities for innovation in senior dining.

Restaurateur Ahktar Nawab started his culinary journey 25 years ago, working his way up in restaurant kitchens to behind the stove at New York City’s renowned Gramercy Tavern and Craft. Listen as Nawab shares how the ups and downs of his career are helping him cope with the pandemic, plan new projects and remain optimistic about the future.

Chef Sarah Stegner opened Prairie Grass Cafe 15 years ago in Northbrook, Ill., establishing a deep local connection with customers and farmers. Listen as chef Stegner talks about the creative initiatives she and her team have launched and how her focus on taste recognition has solidified her restaurant’s identity.

Seattle restaurant Addo has been closed to dine-in business since March, but chef-owner Eric Rivera has channeled his creativity into creating interactive at-home experiences. Listen as chef Rivera shares how he is moving takeout into a whole new dimension.

Innovative menus and packaging, themed pop-ups, videos and more kept residents engaged and well-fed. Listen as Brethren Village General Manager Rick Chambers shares some of those creative ideas.

Founder Max Sheets shares the ways the fast casual has built a loyal fan base and kept employees and guests engaged during COVID-19.

Fazoli's CEO outlines the strategies that have kept the chain ahead of the curve during the COVID-19 health crisis.

Listen as Field Failing, founder and CEO of Fields Good Chicken, shares strategies for differentiating the chicken menu and building a loyal fan base.

Listen as Mary Nguyen Aregoni, chef-owner of Saigon Sisters, shares the creative strategies she has developed.

R.J. Melman shares the creative new ideas his restaurant group has put into action.

The brand's CEO, Chris Birkinshaw, shares his strategies for scaling up.

Expert insights from Technomic and Restaurant Business reveal how foodservice is changing in retirement communities.

CMO Donna Josephson offers insights on menu evolution, the labor challenge and more.

With four locations in New York and two in Washington, D.C., Boqueria recently made a move to Chicago, opening its first outpost in the Midwest. Listen as Yann de Rochefort, Boqueria’s founder and CEO, talks about how the seasonally rotating menu of tapas, paella and drinks aims to reflect local markets.

Learn how four experienced senior living chefs are changing up their menus to accommodate the tastes of younger residents.

Ocean Prime, an upscale seafood and steak concept in Cameron Mitchell Restaurants’ portfolio, stays on trend by frequently refreshing the menu. Listen as Ian Rough, Ocean Prime’s corporate chef, and Jason Shelley, executive chef at the Chicago location, describe how they are keeping up with the tastes of today’s diners.

Hear which dishes and flavors experts predict will take off in the coming months.

Partners Zach Engel and Andres Clavero talk about how they have created a Chicago destination that retains its neighborhood vibe.

Founders Ashley and Rick Ortiz share how their Chicago concept is getting a piece of $65 billion catering market.