Menu Talk
Episodes
How Piada Italian Street Food puts a ‘chef’s touch’ on every menu item
03 Jun 2021
Contributed by Lukas
Piada Italian Street Food takes its name from the piada, a flatbread dough that’s baked on a stone grill and hand-rolled with a variety of fresh, au...
How The Melt Shop evolves its menu in sync with today’s tastes
20 May 2021
Contributed by Lukas
The Melt Shop grew from a concept serving best-of-class grilled cheese sandwiches and melts to offer fried chicken, mac and cheese, and wings. Th...
How Lazy Dog Restaurant & Bar is blazing a trail in casual dining
06 May 2021
Contributed by Lukas
Chris Simms is founder and CEO of Lazy Dog Restaurant & Bar, a casual-dining chain with 39 locations. Simms and his team strive to make Lazy Dog t...
How Culver’s evolves its menu while staying true to a core of customer favorites
15 Apr 2021
Contributed by Lukas
Culver’s has grown from a Wisconsin chain of family-owned quick-service restaurants to an 800-unit brand with locations in 25 states. Director of Me...
How Another Broken Egg wins the breakfast, brunch and lunch crowd with a craveable menu
01 Apr 2021
Contributed by Lukas
Another Broken Egg, a breakfast, brunch and lunch chain with 75 locations, boasts a seasonally driven menu with a balance of indulgent and healthy dis...
How Just Salad keeps innovating the menu while moving its sustainability mission forward
18 Mar 2021
Contributed by Lukas
During the last year, Just Salad continued to prioritize menu innovation by launching warm bowls, introducing marinated chicken thighs as a prote...
How Bartaco refreshes the beverage menu in tune with its Mexican beach vibe
04 Mar 2021
Contributed by Lukas
Bartaco’s Mexican beach vibe attracts a lively crowd drawn by the brand’s fresh, made-to-order drinks and authentic tacos. During the pandemic, Be...
How Chicago’s Avec continues to evolve while staying true to its roots
18 Feb 2021
Contributed by Lukas
Avec has built a large following with its inspired small plates menu and welcoming vibe, or what chef Perry Hendrix refers to “as the dinner party y...
How Mighty Quinn’s menus authentic barbecue in an urban fast-casual setting
04 Feb 2021
Contributed by Lukas
It’s not easy to offer authentic pit-smoked barbecue in New York City and other urban centers, but Mighty Quinn’s has found a winning formula. Dur...
How Cura Hospitality’s senior-dining program is building on 2020’s successes
21 Jan 2021
Contributed by Lukas
The company’s dining programs have a strong focus on regionality, wellness and contemporary culinary trends, with menus that “make the healthy cho...
How Gumption Coffee differentiates itself to compete with the giant brands
07 Jan 2021
Contributed by Lukas
Gumption Coffee, an independent coffee shop and roastery in New York City, has its roots in Australia. Cofounder and partner Hazel de los Reyes brough...
How Torchys Tacos created a ‘craft-casual’ niche in the competitive fast-casual space
17 Dec 2020
Contributed by Lukas
Torchys Tacos began as a food truck, selling elevated street tacos throughout Austin, Texas. The chain has now grown to 83 brick-and-mortar locations,...
How First Watch’s Shane Schaibly is evolving and energizing the menu for 2021
03 Dec 2020
Contributed by Lukas
Chef Shane Schaibly initially came to First Watch to push the culinary envelope, elevating the food to meet the brand’s level of service and design....
How Gibsons corporate chef is crafting menus for success amid COVID-19
19 Nov 2020
Contributed by Lukas
In recent months, Dan Huebschmann has had to adapt to outdoor dining, curbside takeout and more.
How Bob Raymond puts his ‘crazy ideas’ to work at Commonwealth Senior Living
05 Nov 2020
Contributed by Lukas
Bob Raymond, vice president of Procurement and Dining Services for Commonwealth Senior Living, isn’t afraid to experiment with what he admits can be...
How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for these times
15 Oct 2020
Contributed by Lukas
Listen as chef-partner Brendan Collins describes how he created a British gastropub menu infused with California spirit that lures customers, especial...
How a farm-to-kitchen scratch menu elevates casual dining at Whiskey Cake
01 Oct 2020
Contributed by Lukas
Aaron Staudenmaier brings years of fine-dining experience to his role as concept chef for Whiskey Cake Kitchen & Bar, a growing casual-dining chain ba...
How an innovative chef is taking comfort foods to the next level
17 Sep 2020
Contributed by Lukas
Matthew Osolin translates his culinary passion into crowd-pleasing dinners without overtaxing the kitchen.
How a Louisiana restaurant honors deep-rooted traditions through its menu and community outreach
03 Sep 2020
Contributed by Lukas
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...
How Morrison Living is navigating the ‘next normal’ in senior dining
20 Aug 2020
Contributed by Lukas
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 en...
How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls and more
06 Aug 2020
Contributed by Lukas
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’...
How chef Sarah Stegner has built strong community ties to keep Prairie Grass Cafe thriving
16 Jul 2020
Contributed by Lukas
Chef Sarah Stegner opened Prairie Grass Cafe 15 years ago in Northbrook, Ill., establishing a deep local connection with customers and farmers. List...
How a chef engages customers with unique at-home dining experiences
02 Jul 2020
Contributed by Lukas
Seattle restaurant Addo has been closed to dine-in business since March, but chef-owner Eric Rivera has channeled his creativity into creating intera...
Brethren Village Retirement Community engages residents with takeout and delivery innovations
19 Jun 2020
Contributed by Lukas
Innovative menus and packaging, themed pop-ups, videos and more kept residents engaged and well-fed. Listen as Brethren Village General Manager Rick C...
How restaurant brand Chick N Max is keeping guests engaged
29 May 2020
Contributed by Lukas
Founder Max Sheets shares the ways the fast casual has built a loyal fan base and kept employees and guests engaged during COVID-19.
How comfort food, convenience and value are powering Fazoli’s through the pandemic and beyond
15 May 2020
Contributed by Lukas
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 May 2020
Contributed by Lukas
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 Apr 2020
Contributed by Lukas
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 Apr 2020
Contributed by Lukas
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 Mar 2020
Contributed by Lukas
The brand's CEO, Chris Birkinshaw, shares his strategies for scaling up.
How restaurant trends are impacting dining in senior living
06 Mar 2020
Contributed by Lukas
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 Feb 2020
Contributed by Lukas
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 Feb 2020
Contributed by Lukas
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. Liste...
How senior living menus are shifting
17 Jan 2020
Contributed by Lukas
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 Jan 2020
Contributed by Lukas
Ocean Prime, an upscale seafood and steak concept in Cameron Mitchell Restaurants’ portfolio, stays on trend by frequently refreshing the menu. List...
What food trends are on tap for 2020?
13 Dec 2019
Contributed by Lukas
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 Dec 2019
Contributed by Lukas
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 Nov 2019
Contributed by Lukas
Founders Ashley and Rick Ortiz share how their Chicago concept is getting a piece of $65 billion catering market.