Menu Talk
Episodes
An insiders' look at the 2024 MenuMasters Awards
21 May 2024
Contributed by Lukas
Menu editors Pat Cobe and Bret Thorn were among the guests who celebrated the winners of the 2024 MenuMasters awards on Saturday. We were in the thick...
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
14 May 2024
Contributed by Lukas
This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News...
High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities
07 May 2024
Contributed by Lukas
This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News...
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food
30 Apr 2024
Contributed by Lukas
This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, Senior Food and Beverage Editor of Nation’s Restaurant News...
Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight
23 Apr 2024
Contributed by Lukas
This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News...
An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks
16 Apr 2024
Contributed by Lukas
This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News,...
Pepe Moncayo's food at Cranes in Washington, D.C. reflects the sum of his experience
09 Apr 2024
Contributed by Lukas
Pepe Moncayo is the chef and owner of Cranes, a restaurant he opened in Washington, D.C., in February of 2020 to enthusiastic acclaim. Of course, norm...
So long Menu Feed, welcome to Menu Talk
04 Apr 2024
Contributed by Lukas
Menu Talk will still feature Pat Cobe, but now she'll have a cohost: Informa colleague, Bret Thorn with Nation’s Restaurant News. Both are veter...
How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy
28 Mar 2024
Contributed by Lukas
Gott’s Roadside got its start in California’s Napa Valley 25 years ago and has been recognized by the James Beard Foundation as an early pioneer o...
How culinary inspiration and a positive work culture share equal billing at Freight House
21 Mar 2024
Contributed by Lukas
Sara Bradley, chef-owner of Freight House in Paducah, Kentucky, worked in Michelin-starred restaurants in New York and Chicago, but always wanted to r...
John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero
14 Mar 2024
Contributed by Lukas
John Manion introduced Chicago diners to Brazilian ingredients and flavors when he opened La Sirena Clandestina back in 2012. It’s a cuisine that’...
How well-written recipes can optimize productivity and profitability in the kitchen
07 Mar 2024
Contributed by Lukas
Raeanne Sarazen, author of "The Complete Recipe Writing Guide," created a comprehensive guidebook to help chefs, menu developers and dietiti...
How Vino Volo's airport wine bars create a unique oasis for travelers
29 Feb 2024
Contributed by Lukas
Larissa Dubose is a certified sommelier and national director of beverages for Paradies Lagardère, overseeing the wine program at Vino Volo, the win...
IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm
22 Feb 2024
Contributed by Lukas
Arthur Carl II joined IHOP at the end of 2022, and in just over a year, he has accelerated menu innovation and taken the 1,794-unit pancake house in n...
From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations
15 Feb 2024
Contributed by Lukas
Ryan Ratino has helmed the kitchens at D.C. restaurants JONT and Bresca for several years, earning Michelin stars for both. Now he’s taking on Flori...
How Charleston's Husk restaurant stays relevant in a competitive dining city
08 Feb 2024
Contributed by Lukas
Steven Chandler, general manager of Husk in Charleston, S.C. earned his culinary chops in the back-of-the-house, working in hotel kitchens overseeing ...
How Nekter Juice Bar is breaking away from the pack in a crowded segment
01 Feb 2024
Contributed by Lukas
Alexis Schultze Parra became a fan of juicing as a California mom and yoga enthusiast before she co-founded Nekter Juice Bar 13 years ago. The healthy...
How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz
25 Jan 2024
Contributed by Lukas
When Cindy Syracuse joined BurgerFi International last January as CMO, she hit the ground running. Her first order of business: Earn more recognition ...
How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges
18 Jan 2024
Contributed by Lukas
Neil Doherty’s official job title at Sysco is senior director of global culinary development, but it wouldn't be wrong to call him “chief prob...
How Esmé marries art and food for a Michelin-starred dining experience
11 Jan 2024
Contributed by Lukas
Jenner Tomaska and Katrina Bravo, husband and wife co-owners of Esmé, met when they were both starting out in the industry at MK, a groundbreaking Ch...
How Philippe Massoud paved the way for Lebanese fine dining in the U.S.
04 Jan 2024
Contributed by Lukas
Philippe Massoud grew up Lebanon, spending a lot of time in his family’s hotel learning hospitality and cooking from the best. He was forced to leav...
What's impacting menus in the year ahead
20 Dec 2023
Contributed by Lukas
Towards the end of every year, Technomic releases its annual predictions for the year ahead. Lizzy Freier, director of menu research and insights, wor...
How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe
14 Dec 2023
Contributed by Lukas
Joel Reynders was named VP of culinary and executive chef at Bar Louie just last May, and he hit the ground running. The 67-unit chain has long been a...
Outback Steakhouse innovates the menu by giving equal play to food and drink
07 Dec 2023
Contributed by Lukas
Becky Boyd has worked at Outback Steakhouse most of her adult life, starting as a server and moving up to bar manager and eventually to her current po...
How Table 301's restaurants hit all the right notes in Greenville, S.C.
30 Nov 2023
Contributed by Lukas
Carl Sobocinski opened his first restaurant called Soby’s 26 years ago in Greenville, S.C., serving low-country cuisine along with a personalized br...
Local Kitchens' partnerships help existing restaurants grow and new ones start up
16 Nov 2023
Contributed by Lukas
Entrepreneurship runs through the veins of Andrew Munday, co-founder of Local Kitchens, a micro food hall that collects small and independent restaura...
The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots
09 Nov 2023
Contributed by Lukas
Pepper Lunch currently has five restaurants in the U.S., but CEO Troy Hooper is on a mission to accelerate growth into both traditional and nontraditi...
How Beatrix nails the all-day restaurant format with its chef-driven menu
02 Nov 2023
Contributed by Lukas
At its five locations in the Chicagoland area, Beatrix pulls in crowds all day long. Andrew Ashmore, corporate chef and partner in the Lettuce Enterta...
How Yia Vang became the leading voice for Hmong cuisine and culture
26 Oct 2023
Contributed by Lukas
Yia Vang did not set out to be a restaurateur, but after his Hmong food popup took off in Minneapolis, he realized this was his mission. Vang emigrate...
How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes'
19 Oct 2023
Contributed by Lukas
As chef-partner in Pomegranate Hospitality, Alon Shaya has shared the rich culinary landscape of Israel through his acclaimed restaurants—Saba in Ne...
Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company
12 Oct 2023
Contributed by Lukas
Nick Graff joined Noodles & Company in 2014 and quickly advanced to the position he holds today as executive chef and VP of culinary. Along the wa...
How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu
05 Oct 2023
Contributed by Lukas
Steve Sturm, VP of Food & Beverage at Firebirds Wood Fired Grill, has been with the polished casual concept for 23 years, steering and evolving th...
Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes
28 Sep 2023
Contributed by Lukas
Paul Fehribach, chef-owner of Big Jones in Chicago, has operated a popular Southern restaurant since 2008, but he has always been enamored by Midweste...
How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks
21 Sep 2023
Contributed by Lukas
Sharon Arthofer had a career in marketing, retail and the snack industry before she started fast-casual Sip Fresh in 2017, but she noticed a huge grow...
How Hilton is redefining what hotel food and beverage can be
14 Sep 2023
Contributed by Lukas
Adam Crocini, VP and global head of food and beverage for Hilton hotels, is reimagining food and beverage service at all the company’s brands—from...
How Chicken Salad Chick is shaking up the menu with its first warm sandwich
07 Sep 2023
Contributed by Lukas
Chicken Salad Chick started with one recipe created by an Alabama mom and has grown to more than 225 restaurants across the South, with units now open...
How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant
31 Aug 2023
Contributed by Lukas
Eileen Andrade, chef-owner of the newly revamped Amelia’s 1931, started out in the fashion business. But she couldn’t resist the pull of her Cuban...
How a new Margaritaville transformed foodservice at a Louisiana campground in mere months
24 Aug 2023
Contributed by Lukas
Amanda Stelly, general manager of Camp Margaritaville Breaux Bridge, remained unruffled when tasked with supervising the overhaul of food and beverage...
How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'
17 Aug 2023
Contributed by Lukas
Jeff Carcara, CEO of Sixty Vines, says he owes a lot to the Hillstone Restaurant Group, the hospitality company where he began his career. He followed...
As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'
10 Aug 2023
Contributed by Lukas
Scott McCurdy earned his culinary chops working as an executive chef in high-end restaurants, hotels and other segments of the industry. As director o...
How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria
03 Aug 2023
Contributed by Lukas
Hot honey may be the hottest condiment of the year, infusing restaurant menus across the country with sweet heat. Mike Kurtz first tasted hot honey ...
How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots
27 Jul 2023
Contributed by Lukas
Eric Gabrynowicz, vice president of culinary for Tupelo Honey Southern Kitchen & Bar, fell in love with knives and fire when he worked in a restau...
How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
20 Jul 2023
Contributed by Lukas
Spike Mendelsohn is a celebrity chef, entrepreneur, TV personality and food policy activist, all of which come together in his newest ventures—PLNT ...
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
13 Jul 2023
Contributed by Lukas
Matthew Padilla, culinary director for True Food Kitchen, joined the full-service restaurant group last year and quickly started innovating the menu. ...
How Fabio Viviani is expanding his restaurant empire into the sweet side
06 Jul 2023
Contributed by Lukas
Fabio Viviani is a native of Florence, Italy, where he started working in restaurant kitchens at the age of 11. He learned the ropes of the hospitalit...
117 chefs share their secrets to running a successful kitchen and restaurant
29 Jun 2023
Contributed by Lukas
“Chefwise: Life Lessons from Leading Chefs Around the World” is not a cookbook. In place of recipes, its pages are filled with insider insights fr...
How Robert St. John turned Hattiesburg, Miss., into a dining destination
22 Jun 2023
Contributed by Lukas
Robert St. John is a restaurateur, chef, writer, philanthropist, international travel guide and TV personality—in short, a modern-day renaissance ma...
How Yogurtland's flavorologists push the envelope on what frozen yogurt can be
15 Jun 2023
Contributed by Lukas
Yogurtland has developed more than 200 frozen yogurt flavors that rotate throughout the chain’s 220 locations at different times of the year. The co...
How Ford's Garage innovative menu and vibe draws guests of all ages
08 Jun 2023
Contributed by Lukas
Ford’s Garage is a 1920s gas station-themed burger and craft beer restaurant with a unique vibe. Chef Jessica Tomlinson landed at the 24-location, f...
How Jonathon Sawyer’s live-fire cooking passion ignites the menu at Kindling
01 Jun 2023
Contributed by Lukas
James Beard Award-winning chef Jonathon Sawyer heads up the kitchen at Kindling Downtown Cookout & Cocktails, a new 500-seat restaurant where almo...
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
25 May 2023
Contributed by Lukas
As VP of culinary innovation at Untamed Brands, the parent company of fast-casual Taim Mediterranean Kitchen and Hot Chicken Takeover, Avi Szapiro bri...
How Starbird's recipe for perfect fried chicken is powering the fast casual for growth
18 May 2023
Contributed by Lukas
Aaron Noveshen, founder and CEO of San Francisco-based Starbird, trained as a French chef and started a company called The Culinary Edge that develops...
How food hall pioneer Anna Castellani is transforming community dining
11 May 2023
Contributed by Lukas
Anna Castellani launched her first food hall in the basement of a building in downtown Brooklyn, N.Y., when the neighborhood was essentially a food de...
How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination
04 May 2023
Contributed by Lukas
“Cinco de Mayo is like Super Bowl and New Year’s packed into one,” said Jared Galbut, founder and CEO of Bodega Taqueria y Tequila. As celebra...
How 3 chain restaurant execs put menu innovation front and center
20 Apr 2023
Contributed by Lukas
Menu innovation is key to differentiating a concept in the crowded and competitive chain restaurant environment. During Winsight’s annual Restaurant...
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso
13 Apr 2023
Contributed by Lukas
Katy Velazquez, executive chef at Qdoba Mexican Eats, claims that she got her Ph.D in regional Mexican cooking while working with chef Rick Bayless in...
How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore
06 Apr 2023
Contributed by Lukas
After graduating from culinary school, Aaron Taylor criss-crossed the country, earning his cred at a number of top resorts and restaurants. But his u...
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
16 Mar 2023
Contributed by Lukas
The devastation of 9/11 prompted Andrew Pudalov to leave his finance career behind in New York City, move to Boulder, Colorado and launch a healthy bo...
At Planta, Steven Salm harnesses the power of plants
02 Mar 2023
Contributed by Lukas
“If you’re a broccoli or watermelon, stay away from Planta,” warns Steven Salm, founder and CEO of the veggie-centric restaurant concept. “We ...
How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion
16 Feb 2023
Contributed by Lukas
Adenah Bayoh, an IHOP franchisee and passionate entrepreneur, co-founded fast casual Cornbread Farm to Soul to put a spotlight on soul food favorites....
How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant
02 Feb 2023
Contributed by Lukas
As executive chef of Parcelle Wine Bar on the Lower East Side of Manhattan, Ron Yan has created a menu that balances playfulness with skilled techniqu...
How Panda Express’ Jimmy Wang spreads Chinese culture through food
18 Jan 2023
Contributed by Lukas
When Jimmy Wang started at Panda Express in 2014, the now executive director of culinary innovation already had many years of experience in top hotel ...
How STATE Grill & Bar’s menu honors its location in the Empire State Building
05 Jan 2023
Contributed by Lukas
Located on the ground floor of New York City’s landmark Empire State Building, STATE Grill & Bar must appeal to two demographics: tourists vi...
How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions
15 Dec 2022
Contributed by Lukas
Award-winning chef Gavin Kaysen has been instrumental in turning Minneapolis into a dining destination, moving back to his hometown after advancing hi...
How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation
01 Dec 2022
Contributed by Lukas
Mackenzie Gibson traded in her blazer for a chef’s coat when she was promoted to VP of Culinary and Menu Innovation at Sonic Drive-in. Previously in...
How Amy Alarcon gave Popeyes the edge in the chicken sandwich wars
18 Nov 2022
Contributed by Lukas
After Popeyes off-the-charts success with its fried chicken sandwich, Amy Alarcon and her culinary team spent four years perfecting the cooking techni...
How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu
03 Nov 2022
Contributed by Lukas
Customers can order pancakes and eggs all day long at IHOP, but VP of Culinary Scott Randolph is making sure there are plenty of innovative but tradit...
How Rick Petralia is pushing the envelope on flavor at Freddy’s
20 Oct 2022
Contributed by Lukas
Rick Petralia led menu innovation at Fazoli’s for many years before moving over to Wichita, Kan.-based Freddy’s Frozen Custard & Steakburgers ...
How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey
06 Oct 2022
Contributed by Lukas
Joe Isidori is chef-owner of Arthur & Sons, an old-school Italian restaurant he opened in New York City this past summer. Isidori comes from a thr...
How climate change is impacting your menu
15 Sep 2022
Contributed by Lukas
Climate change is top of mind right now, with recent heat waves, droughts and wildfires directly affecting food production and the environment. Michae...
How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
01 Sep 2022
Contributed by Lukas
Cristina Suarez is a self-taught “bargirl”—a name she is proud to call herself even as a skilled hospitality professional in her 30s. At 18, Sua...
How cold coffee is heating up the menu at Caribou
18 Aug 2022
Contributed by Lukas
Caribou Coffee is celebrating its 30th anniversary this year, and menu innovation has shifted from hot drinks to cold in the years since. Gretchen Has...
How 2 cousins from Maine turned the rest of the country on to lobster rolls
04 Aug 2022
Contributed by Lukas
Sabin Lomac and Jim Tselikis, actual cousins from Maine who founded Cousins Maine Lobster, started with one truck, a simple menu and a commitment to s...
How Marc Forgione continues to grow his culinary legacy and restaurant cred
21 Jul 2022
Contributed by Lukas
Marc Forgione was born into a restaurant family, but he wasn’t trained from birth to be a chef, he says. He worked at An American Place, the restaur...
How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S.
07 Jul 2022
Contributed by Lukas
Sam Polk, founder and CEO of Everytable, launched the social enterprise grab-and-go concept in Los Angeles in 2015. His goal was to provide healthy, a...
How Steve Sturm puts the wood-fired grill front and center
16 Jun 2022
Contributed by Lukas
Steve Sturm is senior VP of food and beverage and executive chef of the 55-unit Firebirds Wood-Fired Grill. The namesake wood-fired grill is the focal...
Checking in on mid-year menu trends with Technomic’s Lizzy Freier
02 Jun 2022
Contributed by Lukas
Menu analyst Lizzy Freier, director of menu research & insights at Technomic, keeps a close watch on food and drink trends at the Top 500 restaura...
How DIG on 4th merges fast casual and full service into a welcoming all-day cafe
19 May 2022
Contributed by Lukas
Matt Weingarten believes in the power of community and of shared meals around the table. As head chef of 30-location DIG, that was his driving force w...
Menu maven Nancy Kruse shares her take on emerging and evergreen trends
05 May 2022
Contributed by Lukas
Menu guru Nancy Kruse, who writes the State of the Plate column for Restaurant Business, keeps a close watch on trends in chain and independent restau...
How Graze Craze is spreading charcuterie across the country
21 Apr 2022
Contributed by Lukas
Graze Craze Founder Kerry Sylvester and President Brady Lee are taking the charcuterie trend nationwide through franchising. The focus of the 12-locat...
How La Palapa is still going strong after 20 years, with Barbara Sibley at the helm
07 Apr 2022
Contributed by Lukas
Barbara Sibley opened La Palapa 20 years ago, bringing authentic regional Mexican cuisine to New Yorkers who thought nachos, fajitas and burritos were...
How All Day Kitchens marries culinary and tech to create a successful union
17 Mar 2022
Contributed by Lukas
Molly McGrath is director of culinary and operations for All Day Kitchens, a distribution platform for independent restaurants. Through its satellite ...
How Chicago’s Revival Food Hall is revving up for its next chapter
03 Mar 2022
Contributed by Lukas
When 16” on Center opened Revival Food Hall in 2016, the collection of chef-driven eateries was an instant hit with Chicago’s downtown crowd. Like...
How Mawa’s Kitchen is making its mark on Aspen’s restaurant scene
17 Feb 2022
Contributed by Lukas
Mawa McQueen grew up in an immigrant family in France and was educated at a leading culinary school in Paris, but was only offered dishwasher jobs onc...
How restaurateur Rohini Dey is empowering women to break through the gastro ceiling
03 Feb 2022
Contributed by Lukas
Rohini Dey broke the Indian cuisine mold when she opened Vermilion restaurant in Chicago. The Indian-Latin independent is still going strong 18 years ...
How Vitality Bowls sets itself apart in a crowded fast-casual field
20 Jan 2022
Contributed by Lukas
Tara Gilad and her husband Roy were pioneers in the now trendy bowl segment, launching their superfoods café 10 years ago, before many consumers even...
How celebrated chef David Burke keeps creativity flowing after decades in the business
06 Jan 2022
Contributed by Lukas
David Burke, the groundbreaking chef and restaurateur who helped pave the way for elevated American restaurant cuisine, is on a roll—despite an ongo...
How to innovate the menu by amplifying and enhancing 2021 trends in 2022
16 Dec 2021
Contributed by Lukas
CEO Graham Humphreys and Associate Director of Strategy Nikki Freihofer both stay ahead of the trends in their positions with The Culinary Edge, a foo...
How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-alcohol cocktails
02 Dec 2021
Contributed by Lukas
On this episode of "Menu Feed," listen as he describes how to craft well-balanced, flavorful and complex drinks with or without spirits and the import...
Why Technomic is calling 2022 ‘the year of the climb’
18 Nov 2021
Contributed by Lukas
Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to ...
How a bubble tea fan became a master franchisee who is ‘brewing happiness’ across the U.S.
03 Nov 2021
Contributed by Lukas
Anchal Lamda is a master franchisee with Gong Cha, a bubble tea concept that originated in Taiwan and is quickly expanding across the U.S. Lamda is ju...
How Modern Market’s chef brings a farm-to-table ethos to a growing fast casual
21 Oct 2021
Contributed by Lukas
Nate Weir developed his farm-to-table ethos early, growing up in Haiti and watching his mother shop at the local markets and cook with whatever was fr...
How KFC's head chef taps his food science, nutrition and culinary expertise
07 Oct 2021
Contributed by Lukas
As he celebrates one year as head chef at KFC, Chris Scott is poised to put his culinary stamp on new menu items and line extensions. Scott believes h...
How Modernist Cuisine’s Francisco Migoya is changing the pizza world
16 Sep 2021
Contributed by Lukas
Francisco Migoya, head chef at Modernist Cuisine in Seattle, spent the last four years traveling the world on a pizza quest. He and his team visited 2...
How Playa Bowls turned a blender and a dream into a growing fast-casual concept
02 Sep 2021
Contributed by Lukas
Rob Giuliani, along with his business partner and surfing buddy, Abby Taylor, started Playa Bowls as a smoothie stand at the Jersey shore. To operate ...
How food futurist Liz Moskow sees the year shaping up
19 Aug 2021
Contributed by Lukas
As vice president of brand development for Nextbite, food futurist Liz Moskow tracks trends and helps position concepts for future growth. Nextbite sp...
How Baar Baar’s modern take on Indian food aims to change Americans’ perception of the cuisine
05 Aug 2021
Contributed by Lukas
Payal Sharma, owner and managing partner of New York City’s Baar Baar, is on a mission to change Americans’ misconceptions about Indian cuisine. T...
How ghost kitchen 2 Korean Girls is growing a fan base one bowl at a time
15 Jul 2021
Contributed by Lukas
Jennifer and Michele Kaminski are sisters and cofounders of 2 Korean Girls, a ghost kitchen that opened in Miami during the pandemic. The two had been...
How Smokey Bones diversifies the menu to please many palates and control meat costs
01 Jul 2021
Contributed by Lukas
Peter Farrand, chief food and beverage innovation officer at Smokey Bones, felt that customers needed a little more variety to complement the restaura...
How Passavant Community engages senior-living residents with menu innovation and creative connections
17 Jun 2021
Contributed by Lukas
Passavant Community is a senior-living complex in Zelienople, Pa., managed by Cura Hospitality, an Elior company. General Manager Barbara Ferguson, a ...