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PODCAST

Menu Talk

Restaurant Business Online

Menu Talk, formally Menu Feed, is a podcast hosted by Pat Cobe of Restaurant Business and Bret Thorn with Nation’s Restaurant News. We are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant kitchens, including weekly interviews with chefs, operators and food professionals.

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All Episodes

00:32:06

Doughnut chains go all out on Valentine's Day

Menu Talk ·

2025/02/11

Valentine’s Day is approaching quickly, and another major American midwinter celebration, the Super Bowl, is just past. Chain restaurants gear up for both of them, each in their own way. Pizza concepts have long offered heart-shaped pies for Valentine’s Day, but doughnut chains are following that lead and offering their core products in heart shapes too. Pat and Bret discussed how wings are the most popular appetizer ordered with pizza, making them perhaps the most common combination in American

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00:43:02

Unexpected Valentine's Day menu promotions

Menu Talk ·

2025/02/04

Valentine’s Day is fast approaching and many restaurants are offering the usual romantic dinners for two. But this year, even coffee cafes and smoothie bowl concepts are spreading the love with specials themed to the holiday.Pat and Bret chat about the trend, and how restaurants are not just targeting couples anymore. An OpenTable survey found that groups and singles are increasingly dining out on or before Valentine’s Day. So candy-topped milkshakes, strawberry lattes and heart-shaped doughnuts

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00:43:02

Super Bowl specials start trickling in

Menu Talk ·

2025/01/28

The Super Bowl is approaching fast as the Kansas City Chiefs will face the Philadelphia Eagles in New Orleans on Feb. 9, and in the restaurant world the Big Game means big orders of chicken wings.Promotions for wings aren’t rolling in quite the way they have in recent years, but Pat pointed to a couple of them, including new wing sauces such as Popeyes’ Louisiana Garlic, and the Sweet Chili Glaze from Wingstop that Pat and Bret discussed last week. Also, Cousins Subs has a new giant sub that’s

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00:38:19

Far-out pizza toppings and beefy limited-time offers

Menu Talk ·

2025/01/21

Pizza toppings are going way beyond the usual these days.Pat and Bret discussed that trend, leading off with all the appetizer-inspired pizzas we’ve seen lately. Jalapeño poppers, a nostalgic bar food, are back as pizza toppers at &pizza and Your Pie, plus Your Pie has another LTO pizza topped with spinach-artichoke dip. Bret came across Chicken Tikka Pizzas at several Indian concepts in California during a recent trip. And this week, Via 313, a Detroit-style pizza chain, introduced tikka

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00:37:32

Trends in coffee and ranch dressing, plus Wingstop's...

Menu Talk ·

2025/01/14

This new year, there has been a lot of buzz about how short-lived most people’s commitment to their resolutions are. Pat and Bret discussed that trend, and the fact that restaurants don’t pile on the better-for-you limited-time offers in early January the way they used to. Instead, they start rolling out later in the month, possibly in anticipation of slimming-down efforts that are renewed in the spring. They rounded out the podcast with an interview Bret conducted with Yara Herrera, chef and

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00:32:45

2025 menu predictions and Dry January news

Menu Talk ·

2025/01/07

Welcome to a new year of Menu Talk. On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor at Restaurant Business, talk trends.New Year’s Day marks the start of Dry January, which seems to be motivation for people to moderate alcohol consumption for a while, even if they fall off the wagon before the month is out. Pat has tried it and stuck with it twice, but this year, she’s going with “Damp”

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00:30:24

L.A. dine-around, Taco Bell nuggets and oak-fired steak

Menu Talk ·

2024/12/17

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent tasting adventures. Bret traveled to Los Angeles on vacation, where he began exploring restaurants in the West Hollywood neighborhood where he was staying almost as soon as the plane landed. He tried two happy hours, one at Madre, where he had a memorable fruity and spicy margarita and chicken enchilada

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00:24:28

Informa's holiday party, Yelpers' favorite restaurant...

Menu Talk ·

2024/12/10

On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, said that the holiday season is actually a quiet time for him, with fewer media events as restaurants are busy serving paying customers, so the only party he went to this week was the holiday party of his own company, Informa, where he drank martinis and ate some interesting spring rolls — one topped with trendy chili crisp and another with Southeast Asian aromatics like

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00:29:32

Momo crawl, Black Friday in Chinatown and dinner at...

Menu Talk ·

2024/12/03

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent eating adventures.Pat took the subway to Jackson Heights, a multicultural neighborhood in the New York City borough of Queens. It’s home to a large population of Nepalese and Tibetan families, and momos are one of their specialties. Momos are round or crescent-shaped steamed or fried dumplings with

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00:22:22

Virgil's 30th anniversary, happy hour at Mermaid Inn...

Menu Talk ·

2024/11/26

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent tasting adventures as the holidays approach. Pat went to Pete’s Tavern near Union Square in Manhattan, which decks itself out in Christmas regalia every year. She went early with friends to beat the crowds and enjoyed well-made fish & chips while her friends had burgers and nachos. The festive

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00:25:19

Cocktail-inspired scents, Scotch eggs and Fado dinner

Menu Talk ·

2024/11/19

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent tasting adventures, starting with more of a smelling experience. Bret was invited by Via Carota, a gem of an Italian restaurant in Greenwich Village, to try their new bottled cocktails. But the event was held at a perfume shop that crafted personal scents for the attendees while they sipped on espresso

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00:27:27

Worlds of Flavor, pastrami with horseradish and...

Menu Talk ·

2024/11/12

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed Bret’s trip to the San Francisco Bay area, where he went for The Culinary Institute of America’s annual Worlds of Flavor conference in Napa. The theme this year was Borders, Migration, and the Evolution of Culinary Tradition, which Bret acknowledged was quite a mouthful, but basically it was a discussion of

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00:35:50

Chicago taste-around, revisiting Eataly and dinner...

Menu Talk ·

2024/11/05

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss a week’s worth of eating experiences, starting with a dine-around in Chicago. The two editors were in Chicago for the last conference of the International Foodservice Editorial Council, familiarly known as IFEC, and the opening event featured a tasting tour of three restaurants in the city’s Fulton Market

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00:38:01

Edible glitter, tainted onions and the evolution of...

Menu Talk ·

2024/10/29

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed their recent eating adventures. That included Pat’s visit to a Hampton Inn, home of the original waffle bar, created by the midscale hotel chain 40 years ago. That historical milestone is being celebrated by the hotel chain and promoted by Paris Hilton, since Hampton Inn is a brand of her family’s hospitality

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00:32:38

Chef-inspired Crunchwraps, Cava's all in on ranch and...

Menu Talk ·

2024/10/22

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, share highlights from their recent eating and drinking excursions. Both editors attended a media preview of Taco Bell’s chef-created Crunchwrap Supremes. The chain tapped three emerging chefs to come up with variations of this wildly popular menu item, and the results included Indian and Thai versions as well as a

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00:31:28

Whole hog barbecue, CREATE recap and 2 food festivals

Menu Talk ·

2024/10/15

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss a week’s worth of eating adventures, starting with the CREATE conference in Nashville. The conference, geared toward emerging chains, is organized by NRN, so Bret and his colleagues were on the ground hosting sessions and networking with operators. He was super-impressed with the quality of the speakers—not a

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00:33:06

Greek food, the Chicken Big Mac and 'The Bear'

Menu Talk ·

2024/10/08

Bret was a bit of a homebody last week as he prepared for CREATE: The Event for Emerging Restaurateurs, a conference that Nation’s Restaurant News is hosting in Nashville this week, but he did enjoy traditional Jewish brisket for Rosh Hashannah at a friend’s home in Manhattan. Pat attended two Broadway shows that were preceded by tasty and affordable meals, which can be hard to find in New York City’s Theater District. She had a prix fixe pre-theater dinner of creamy parsnip soup, grilled swordfish

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00:42:07

ChatGPT says hello, sauces are everywhere and so is KPOT

Menu Talk ·

2024/10/01

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, kicked off this week’s podcast by briefly introducing a friend, of sorts. He had asked ChatGPT to greet the audience of Menu Talk, and the chatbot, which can now simulate a human voice much better than the electronic messages we have grown accustomed to, inferred pretty accurately what sorts of topics would be discussed in a podcast with that name. Real co-host Pat Cobe, senior menu editor of

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00:39:07

Eggs in purgatory, happy hour bargains and too much...

Menu Talk ·

2024/09/24

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, start off by chatting about the joys of grazing.Neither editor is in the Gen Z or Millennial age group that popularized the “girl dinner” on TikTok, but both like to try small tastes of a lot of different things—whether they are eating alone or dining with friends. On a recent visit to Boston, Bret went to a dinner

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00:41:42

A mushroom feast, cast-iron Korean cooking, and the...

Menu Talk ·

2024/09/17

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, talk about the post-summer flurry of restaurant activity in New York City. Bret was treated to a pre-opening preview of Alessa, a new Italian restaurant where the chef created a menu spotlighting mushrooms in many sizes and shapes. His first bite was a white pizza topped with assorted mushrooms and lots of garlic, then

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214 results

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