Restaurant Business Online
Menu Talk
"Menu Talk" is a podcast hosted by Pat Cobe, Senior Menu Editor at Restaurant Business, and Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News. The podcast delves into the world of restaurant menus, offering insights into menu development, limited-time offers (LTOs), culinary trends, and more. It features weekly interviews with chefs, operators, and food professionals, providing a comprehensive look at what’s happening in restaurant kitchens. The discussions aim to inspire and inform listeners about the latest innovations and stories in the culinary world.
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Restaurant Business Online
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Último episódio
27 de out de 2026
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Episódios
How comfort food, convenience and value are powering Fazoli’s through the pandemic and beyond 15.05.2020 27:41
Fazoli's CEO outlines the strategies that have kept the chain ahead of the curve during the COVID-19 health crisis.
How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged 01.05.2020 25:02
Listen as Field Failing, founder and CEO of Fields Good Chicken, shares strategies for differentiating the chicken menu and building a loyal fan base.
How independent restaurant Saigon Sisters is adapting to the coronavirus crisis 17.04.2020 30:46
Listen as Mary Nguyen Aregoni, chef-owner of Saigon Sisters, shares the creative strategies she has developed.
How the Lettuce Entertain You team is meeting the coronavirus challenge 03.04.2020 20:31
R.J. Melman shares the creative new ideas his restaurant group has put into action.
How Aloha Poke diversified its menu to boost traffic and sales 20.03.2020 21:13
The brand's CEO, Chris Birkinshaw, shares his strategies for scaling up.
How restaurant trends are impacting dining in senior living 06.03.2020 30:20
Expert insights from Technomic and Restaurant Business reveal how foodservice is changing in retirement communities.
How Corner Bakery stays on top of the trends as consumer needs change 21.02.2020 25:45
CMO Donna Josephson offers insights on menu evolution, the labor challenge and more.
How Spanish tapas restaurant Boqueria is evolving its menu as it grows 07.02.2020 24:42
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.
How senior living menus are shifting 17.01.2020 53:35
Learn how four experienced senior living chefs are changing up their menus to accommodate the tastes of younger residents.
How Ocean Prime is changing up the menu to meet today’s dining style 03.01.2020 29:38
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.
What food trends are on tap for 2020? 13.12.2019 21:26
Hear which dishes and flavors experts predict will take off in the coming months.
How Galit’s seasonal menu expands diners’ vision of Middle Eastern food 02.12.2019 44:37
Partners Zach Engel and Andres Clavero talk about how they have created a Chicago destination that retains its neighborhood vibe.
How fast casual Antique Taco found success with catering 15.11.2019 27:18
Founders Ashley and Rick Ortiz share how their Chicago concept is getting a piece of $65 billion catering market.
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