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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

00:36:33

For Zaxbys' CMO Patrick Schwing, enhancing the core...

Menu Talk ·

2025/10/28

Zaxbys has been in the chicken finger business since 1990, six years before Raising Cain’s and decades earlier than Wendy’s. But with the competition getting fiercer with every new chicken tender or wing to hit the market, the fast casual had to build more awareness about its DNA. Enter Patrick Schwing, chief marketing & strategy officer for the Atlanta-based fast casual and this week’s guest on Menu Talk.“We wanted our sauce equity to be more prominent, and we made that very visible by

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00:36:33

Jeffrey Bank, head of Carmine’s and Virgil’s, shares...

Menu Talk ·

2025/10/21

Jeffrey Bank is CEO of Alicart Restaurant Group, which owns Carmine’s and Virgil’s in New York City, as well as one location of seafood concept Mermaid Oyster Bar.Carmine’s is an Italian-American concept that was founded on Manhattan’s Upper West Side 35 years ago and now also has restaurants in Times Square as well as in Las Vegas; Atlantis in the Bahamas; Atlantic City, New Jersey; and Washington, D.C.Virgil’s is a barbecue restaurant in Times Square, Atlantis and Las Vegas. These are large,

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00:19:29

Korean restaurant Bonyeon offers 'a new way to steak'

Menu Talk ·

2025/10/14

The Korean Wave or “Hallyu” has popularized barbecue, fried chicken, K-pop and K-dramas in the U.S., but Bonyeon in Chicago set out to elevate the trend.Kate Park, co-founder of the restaurant and the guest on this week’s Menu Talk, discusses how she and Chef Sangtae Park are introducing guests to a higher-end experience. In traditional Korean barbecue restaurants, diners cook meat, seafood and other ingredients on grills set into the tabletops. Instead, Bonyeon serves a steak omakase, offering a

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00:30:37

BarChef owner Frankie Solarik elevates experiential...

Menu Talk ·

2025/10/07

Frankie Solarik’s sources of inspiration range from molecular gastronomist Ferran Adrià to Marco Moreira, the chef of Tocqueville, a fine-dining restaurant in New York City, where he was deemed too scruffy to work in the front of the house and was shunted into the kitchen. He's the author of “The Bar Chef: A Modern Approach to Cocktails,” published in 2013, and was a judge on the Netflix series "Drink Masters," whose artistic director, Tim Luke, also developed Prequel.Solarik recently

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00:20:27

How Levain Bakery is leaning into treat culture...

Menu Talk ·

2025/09/30

Levain Bakery, a New York City obsession among cookie lovers, started as a bread shop 30 years ago. The famous gooey and crispy 6-ounce cookies came about by accident.The founders, Connie McDonald and Pam Weekes, were triathletes as well as bakers, and they developed an oversized chocolate chip walnut cookie to fuel them during training. Word got out about that cookie and lines formed around the block. Now there are several more cookie variations and many more Levain locations, stretching from New

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00:19:39

Scott Conant chats about his new restaurant, his...

Menu Talk ·

2025/09/23

Scott Conant has been working in restaurants for 40 years, since he was an eager 15-year-old teen in Waterbury, Connecticut. Since then he has opened restaurants in New York City, Miami, Las Vegas, Toronto, and elsewhere, as well as a new restaurant in the Bahamas at the Baha Mar resort slated to open later this fall. His restaurant L’Impero won the James Beard Foundation Restaurant & Chef Award for best new restaurant for 2003 and Conant has been moving forward ever since. His Scarpetto concept

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00:29:38

How restaurateur Eric LeVine's 45-year career has led...

Menu Talk ·

2025/09/16

Brooklyn-born Eric LeVine started cooking in restaurant kitchens at the age of 12, working the fry station at a neighborhood diner. Although that would be considered illegal child labor today, he loved the work and never looked back.LeVine fueled his passion as a student at the Culinary Institute of America and as a member of the kitchen team at Brooklyn’s renowned River Café, where celeb chef David Burke was his mentor and inspiration. Many kitchens and awards later, he is now chef-partner in two

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00:17:25

Stephanie Izard on menu development, fame and her new...

Menu Talk ·

2025/09/09

Stephanie Izard has a streak of fearlessness in her. She went from being a sous chef to a restaurateur at age 27 and hasn’t looked back. Closing that restaurant, Scylla, in 2007 after a three-year run, she went on to compete in and win season four of Bravo TV’s Top Chef in 2008. From there she launched her goat-themed restaurant empire, now comprised of two Girl & the Goat locations in Chicago and Los Angeles, two units of her Peruvian concept, Cabra (Spanish for “goat”), in those same cities,

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00:21:58

How Amanda Toups turned a pandemic-era response into...

Menu Talk ·

2025/09/02

Amanda Toups, partner with her husband Isaac Toups in New Orleans’ Toups Meatery, flew into action when COVID-19 closed the restaurant back in March, 2020. The couple cooked and handed out to-go meals for their employees and their families and anyone else who showed up in need. Within a few days, 500 people wrapped around the block.Through the end of 2020, they prepped and distributed 100,000 meals, but the need didn’t end once the pandemic eased and restaurants were back in operation. In 2021,

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00:21:34

Jet Tila gets into Chino-Latino cooking

Menu Talk ·

2025/08/26

Jet Tila is known as a TV chef these days, thanks to his many appearances on the Food Network and elsewhere, but he has actually been working in the restaurant industry for pretty much his whole life. Having grown up working in his parents’ Thai restaurants in Los Angeles, he then attended culinary school and went on to cook at a wide variety of foodservice operations, including Compass Group subsidiary Bon Appétit Management and at Steve Wynn properties in Las Vegas. He also operates five Dragon

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00:13:43

Seattle chef Victor Steinbrueck on high-touch...

Menu Talk ·

2025/08/25

Chef and restaurateur Victor Steinbrueck shook up the Seattle seafood scene when he opened LocalTide in 2020. The restaurant refuses to fall into typical seafood or restaurant categories, like fish and chips or fine dining sole. It’s serving up sustainable, sophisticated dishes that work just as well as takeout or while enjoying the hip vibes of Local Tide. Steinbrueck and guest host Gloria Dawson discuss making pandemic pivots, finding moments for high-touch hospitality at a fast-casual restaurant,

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00:21:55

Douglas Keane flipped the script on Cyrus, changing...

Menu Talk ·

2025/08/19

Douglas Keane originally opened Cyrus in Healdsburg, California, earning two Michelin stars and many accolades. But during the pandemic, a burned-out Keene did not want to reopen it as a traditional fine dining restaurant with an upscale tasting menu. So he sat down and figured out how to change the business model and staffing model to provide a living wage for all his team members and a distinctive dining experience for guests. At the new Cyrus, located in the Sonoma County town of Geyserville, the

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00:19:11

Raheem Sealey shares his approach to menu innovation...

Menu Talk ·

2025/08/07

Raheem Sealey is the corporate chef of Kyu Restaurant, which has locations in Las Vegas, Miami, and New York City. Sealey is based in Miami, where he moved from the U.S. Virgin Island of St. Croix in 2009. He attended culinary school at Le Cordon Bleu College of Culinary Arts and worked in a variety of restaurants, including Caribbean concept Sugarcane and Zuma, which offers modern Japanese food in a stylish setting, as well as Pao by Paul Qui, which, similar in a way to Kyu, also offers

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00:19:21

How restaurants can build a robust revenue stream...

Menu Talk ·

2025/08/05

The average workplace catering order size is up 12% to about $420. That’s good news for restaurants, said Cindy Klein Roche, chief growth officer for ezCater, a platform that connects workplaces with dining concepts. But restaurants must optimize their online presence and present an appealing menu to get a piece of that growing pie. About 59% of those who place workplace orders are swayed by the menu, with budget-friendliness following close behind at 37%.While companies have been using catering as

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00:31:10

Marc Sheehan offers his own takes on New England...

Menu Talk ·

2025/07/29

Marc Sheehan has long been interested in the history of food. A graduate of the Culinary Institute of American in Hyde Park, N.Y., the Massachusetts native worked at Blue Hill at Stone Barns, Dan Barber’s farm, restaurant, and hotbed for culinary innovation in upstate New York, before working at Menton, a French-Italian restaurant by Barbara Lynch. Previously, he earned national acclaim at Loyal Nine in Cambridge, Massachusetts.There he served food based on what people cooked in the region from the

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00:29:40

How Cracker Barrel chef Matt Banton is expanding the...

Menu Talk ·

2025/07/22

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, visited Atlantic City’s Ocean Casino Resort, which just opened two new concepts from restaurateur Stephen Starr. Bret had a chance to sample menu items from Sunny’s, a breakfast-lunch spot, and Chez Frites, a bistro offering the familiar French plate of steak and fries along with a selection of seafood. Pat Cobe, senior menu editor of Restaurant Business, was taken with the number of chains offering

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00:35:21

Chef BJ Lieberman on making a name for himself in...

Menu Talk ·

2025/07/22

Chef and restaurateur BJ Lieberman discussed his career evolution, from his time at Husk and Little Pearl in Charleston, SC, and Washington, DC, to the launch of his restaurants in Columbus, Ohio. He opened his first Columbus restaurant, Chapman's Eat Market, at a difficult time — August 2020 — but that restaurant was later listed as one of the most exciting restaurants by the New York Times. He went on to open Ginger Rabbit, a jazz club, and Hiraeth, a fine dining restaurant, which he recently

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00:52:22

Tyler Florence dishes on San Francisco and David...

Menu Talk ·

2025/07/15

Luckin Coffee is a massive concept based in China that is widely regarded as Starbucks’ chief global rival, although it just recently arrived in the United States. Pat Cobe, senior menu editor of Restaurant Business and co-host of Menu Talk, checked out one of the two New York locations, ordered a pineapple-and-coconut drink, and gave her impressions of the place: The drink was tasty, and the venue was small and takeout-focused.Co-host Bret Thorn, senior food & beverage editor of Nation’s

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00:38:40

Happy Hour value and summer flavors

Menu Talk ·

2025/07/08

Menu launches haven’t slowed down coming off the July 4 holiday weekend. Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality spotted many new items this week.The beverage category continues to see a lot of action. Bret pointed out Starbucks’ release of a super limited-time Fireworks Frappuccino, a blend of their berry refresher with coconut milk and raspberry pearls topped with strawberry puree

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00:40:21

The summer of spritzes

Menu Talk ·

2025/07/01

Much of the country suffered from a punishing heat wave last week, including New York City, where Menu Talk co-hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, both live.Earlier in the week, Bret went to Chili’s launch of three new premium frozen Margaritas, made with Patrón tequila, that was held in a heavily air-conditioned room appropriate not just for the beverages, but also for

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213 results

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