Castuner

Menu Talk

Restaurant Business Online

"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.

Сайт подкаста

Слушайте в своём приложении

Эпизоды

264 эпизода

  1. Lisa Dahl runs a community of restaurants in Sedona, Arizona 27:20
  2. Master of meat Brad Wise is expanding his butcher/sandwich shop hybrid into Las Vegas 22:38
  3. Nonesuch owner Kelly Whitaker is in Oklahoma City ‘for the long haul’ 31:52
  4. Steven Clarke is on a mission to make Jamaican food more accessible 28:56
  5. Paul Ramirez takes an unusual approach to cocktails at We Got Company 24:29
  6. How Josh Hunt is reshaping seafood at Cordelia Fishbar 23:28
  7. Ryan Poli of Iggy’s in Nashville gets ready to open a steakhouse called Claymore 33:34
  8. JoJo Hernandez is putting Jacksonville, Florida, on the map as a Filipino food destination 26:16
  9. Eric Leveillee highlights the bounty of the Catskills at the DeBruce 25:00
  10. Christian Nuñez takes Buena Vista Restaurant & Bar from one to three locations, each stamped with his unique vision 26:38
  11. New Orleans chef Justin Devillier gets ready for his next restaurant 29:55
  12. Elevated barbecue with a California accent is a differentiator for Whiskey ‘N Rye 12:29
  13. Michael Zentner has it figured out at Merci in Charleston, South Carolina 33:32
  14. Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite 43:51
  15. Joey Campanaro celebrates 20 years of Little Owl in New York City 38:13
  16. How Shah's Halal grew its food cart menu into a global chain 27:39
  17. Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution 30:55
  18. Marc Falsetto is reshaping the restaurant scene in Fort Lauderdale 25:27
  19. Tara Wong showcases old-school cocktails with modern elements 20:05
  20. Jeremy Sasson seeks connection with community with his Heirloom Hospitality Group 34:14
  21. Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit 24:08
  22. Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio 27:39
  23. Dimitri Zafeiropoulos promotes the diversity of Greek wines at Estiatorio Milos 25:01
  24. Inside Husk Nashville: Chef Bryan O’Kelly’s Southern Menu Secrets 17:27
  25. How Eric Dale Reinvented Pastry Through Fashion, Fermentation, and Sourdough Innovation 27:40
  26. Menu Innovation & Value Strategy with Lazy Dog Restaurants CEO Chris Simms 12:13
  27. The Chef Who Once Banned Black Pepper & Lemons: Spike Gjerde 27:21
  28. Chef Jeremiah Langhorne: How The Dabney Became D.C.'s Michelin-Starred Mid-Atlantic Restaurant 33:55
  29. Suresh Sundas and Dante Datta innovate with Indian food & drink in D.C.’s H Street neighborhood 33:44
  30. Gregg Horan builds steakhouse success in the suburbs 19:20
  31. B.J. Lieberman finds work-life balance in Columbus, Ohio 38:26
  32. Why Lion's Choice won't compromise on its signature sandwich despite higher beef costs 23:42
  33. Nicholas Poulmentis plans distinctive Greek cuisine at his upcoming New York City restaurant 33:37
  34. Kitchen + Kocktails by Kevin Kelley is exactly the kind of restaurant he likes to dine in 23:17
  35. Scott and Jacob Margroff discuss flavor and innovation at Strickland’s 29:19
  36. Chef Sungchul Shim infuses Korean flavor into a Times Square steakhouse 19:43
  37. Danny Lledó shares the nuances of paella 30:31
  38. The chef behind the only Turkish restaurant in Hawaii 23:15
  39. Restaurateur Billy Dec prepares to open Sunda New Asian in Detroit 38:44
  40. How Technomic's 2026 trend predictions are panning out 23:59
  41. Mexican spirits expert Max Reis goes beyond tequila and mezcal 30:56
  42. Kevin Lee is leading a restaurant renaissance in Oklahoma City 25:48
  43. David Burke discusses his new restaurant, SeaHawk Prime, while riffing on food trends 24:22
  44. Hi Neighbor Hospitality Group blends front- and back-of-house expertise to deliver what today's diners want 27:42
  45. Chef Te'Sean Glass brings life lessons to True Laurel 22:16
  46. How Isabel Coss rose from bread baker to become executive chef at Washington, D.C.'s Pascual 26:26
  47. 'Top Chef' alum Nelson German embraces more African influences 32:31
  48. Dutch Bros leads with menu innovation and hospitality 19:54
  49. Galit beverage director Scott Stroemer discusses what Chicagoans like to drink 28:29
  50. At Shake Shack, innovation begins with guest insights 18:21