Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite
Magnolia Bakery started as a small neighborhood bake shop in New York City’s Greenwich Village and quickly rose to fame as a cupcake destina...
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Menu Feed
“Menu Feed” is a biweekly podcast brought to you by Restaurant Business and FoodService Director.
Episodes
20 of 251 episodesJoey Campanaro celebrates 20 years of Little Owl in New York City
Veteran restaurateur Joey Campanaro opened Little Owl 20 years ago in New York City’s West Village to nearly instant acclaim with his legend...
How Shah's Halal grew its food cart menu into a global chain
Shah’s Halal started out as a food cart on the streets of Queens in New York City in 2005, selling gyros and rice bowls with Afghan flavors....
Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution
Join chefs and restaurateurs Joe Giacomino and John Vermiglio as they share their remarkable journey transforming Detroit's dining scene. Si...
Marc Falsetto is reshaping the restaurant scene in Fort Lauderdale
From casual tacos to caviar and champagne — discover how restaurateur Marc Falsetto transformed Fort Lauderdale's dining landscape and pivot...
Tara Wong showcases old-school cocktails with modern elements
From dishwasher to award-winning mixologist, Tara Wong's journey through Detroit's hospitality scene is a masterclass in passion and perseve...
Jeremy Sasson seeks connection with community with his Heirloom Hospitality Group
From first-time restaurateur to hospitality empire builder, Jeremy Sasson's journey is a masterclass in passion-driven entrepreneurship. Des...
Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit
Adrienne Cole is co-founder and owner of House of Marigold in Louisville, Kentucky, a full-service breakfast, brunch and lunch restaurant sh...
Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio
Meet Tom Berry, Chief Culinary Officer of COJE Management Group! 🍽️ Tom oversees 11 unique restaurants across Boston, spanning everything f...
Dimitri Zafeiropoulos promotes the diversity of Greek wines at Estiatorio Milos
Dimitri Zafeiropoulos has been global beverage director of Greek seafood concept Estiatorio Milos since 2022, having joined the company in e...
Inside Husk Nashville: Chef Bryan O’Kelly’s Southern Menu Secrets
Bryan O'Kelly didn't start his culinary career in culinary school—he started washing dishes at a Charleston restaurant to pay for college. B...
How Eric Dale Reinvented Pastry Through Fashion, Fermentation, and Sourdough Innovation
Eric Dale has spent more than 21 years shaping Denver’s pastry scene at Rioja, where he has built a reputation for creative desserts, sourdo...
Menu Innovation & Value Strategy with Lazy Dog Restaurants CEO Chris Simms
Join Pat Cobe, Senior Menu Editor at Restaurant Business, for an exclusive conversation with Chris Simms, CEO of Lazy Dog Restaurants. Disco...
The Chef Who Once Banned Black Pepper & Lemons: Spike Gjerde
Spike Gjerde has long been one of the most committed regionalists in American cooking — so committed that for a while his Woodberry Kitchen...
Chef Jeremiah Langhorne: How The Dabney Became D.C.'s Michelin-Starred Mid-Atlantic Restaurant
The Michelin-starred Washington, D.C. restaurant is steeped in a rich culinary heritage shaped by the bounty of the region and the chef’s vi...
Suresh Sundas and Dante Datta innovate with Indian food & drink in D.C.’s H Street neighborhood
Daru is a Hindi term for moonshine, and it’s also the name of a cocktail bar with a robust food menu that chef Suresh Sundas and beverage di...
Gregg Horan builds steakhouse success in the suburbs
Gregg Horan knows steakhouses. As a longtime partner in Gibsons—one of Chicago's most iconic steak destinations—he's spent years mastering t...
B.J. Lieberman finds work-life balance in Columbus, Ohio
B.J. Lieberman grew up in Washington, D.C., and worked in restaurants up and down the East Coast before settling down in his wife’s hometown...
Why Lion's Choice won't compromise on its signature sandwich despite higher beef costs
Lion’s Choice has built a reputation and a steady stream of regulars for its legendary roast beef sandwiches in its hometown of St. Louis an...
Nicholas Poulmentis plans distinctive Greek cuisine at his upcoming New York City restaurant
Nicholas Poulmentis took a remarkably straightforward approach to entering the world of food TV: He filled out an application. It was appare...