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Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe. Menu Feed is produced in collaboration with FSD’s sister publication, Restaurant Business.

Featured on Menu Feed

How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant
Menu Trends
How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurantHow Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant

Amelia’s 1931 offers a sophisticated Korean-Latin menu and swanky decor in a Miami neighborhood dominated by more casual spots.

byPatricia Cobe
Aug 31, 2023
Lah de Dah Bar
Operations
How a new Margaritaville transformed foodservice at a Louisiana campground in mere monthsHow a new Margaritaville transformed foodservice at a Louisiana campground in mere months
byPatricia Cobe
Aug 24, 2023
Taps at Sixty Vines
Menu Trends
How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'
byPatricia Cobe
Aug 17, 2023
Menu items
Menu Trends
As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'
byPatricia Cobe
Aug 10, 2023
Hellboy pizza
Menu Trends
How Mike's Hot Honey sparked the sweet-heat trend, starting with Paulie Gee's Brooklyn pizzeriaHow Mike's Hot Honey sparked the sweet-heat trend, starting with Paulie Gee's Brooklyn pizzeria
byPatricia Cobe
Aug 3, 2023
How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots
Menu Trends
How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its rootsHow Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots
byPatricia Cobe
Jul 27, 2023

More from Menu Feed

How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
Menu Trends
How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces
Jul 20, 2023
byPatricia Cobe
True Food new items
Menu Trends
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort
Jul 13, 2023
byPatricia Cobe
JARS
Menu Trends
How Fabio Viviani is expanding his restaurant empire into the sweet side
How Fabio Viviani is expanding his restaurant empire into the sweet side
Jul 6, 2023
byPatricia Cobe
book
Operations
117 chefs share their secrets to running a successful kitchen and restaurant
117 chefs share their secrets to running a successful kitchen and restaurant
Jun 29, 2023
byPatricia Cobe
Worry-free menu options that students will love
Sponsored Content
Worry-free menu options that students will love
Worry-free menu options that students will love
Jun 27, 2023
How Robert St. John turned Hattiesburg, Miss., into a dining destination
Operations
How Robert St. John turned Hattiesburg, Miss., into a dining destination
How Robert St. John turned Hattiesburg, Miss., into a dining destination
Jun 22, 2023
byPatricia Cobe
frozen yogurt
Menu Trends
How Yogurtland's flavorologists push the envelope on what frozen yogurt can be
How Yogurtland's flavorologists push the envelope on what frozen yogurt can be
Jun 15, 2023
byPatricia Cobe
Ford's Garage burger
Menu Trends
How Ford's Garage's innovative menu and vibe draws guests of all ages
How Ford's Garage's innovative menu and vibe draws guests of all ages
Jun 8, 2023
byPatricia Cobe
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
Menu Trends
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
May 25, 2023
byPatricia Cobe
Orange Chicken
Menu Trends
How Starbird's recipe for perfect fried chicken is powering the fast casual for growth
How Starbird's recipe for perfect fried chicken is powering the fast casual for growth
May 18, 2023
byPatricia Cobe
DeKalb Market
Operations
How food hall pioneer Anna Castellani is transforming community dining
How food hall pioneer Anna Castellani is transforming community dining
May 11, 2023
byPatricia Cobe
tacos
Menu Trends
How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination
How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination
May 4, 2023
byPatricia Cobe
Menu Feed
Menu Trends
How 3 chain restaurant execs put menu innovation front and center
How 3 chain restaurant execs put menu innovation front and center
Apr 20, 2023
byPatricia Cobe
Quesabirria
Travel & Leisure
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the chain's menu—but will never touch its signature queso
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the chain's menu—but will never touch its signature queso
Apr 13, 2023
byPatricia Cobe
The Oregon Grille salmon
Menu Trends
How Aaron Taylor and Atlas Restaurant Group are revitalizing the dining scene in Baltimore
How Aaron Taylor and Atlas Restaurant Group are revitalizing the dining scene in Baltimore
Apr 6, 2023
byPatricia Cobe
Mai Tai Bowl
Menu Trends
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
Mar 16, 2023
Planta South Beach interior
Menu Trends
At Planta, Steven Salm harnesses the culinary power of plants
At Planta, Steven Salm harnesses the culinary power of plants
Mar 2, 2023
byPatricia Cobe
Photo courtesy of Cornbread
Menu Trends
How Adenah Bayoh is positioning Cornbread Farm to Soul for future expansion
How Adenah Bayoh is positioning Cornbread Farm to Soul for future expansion
Feb 16, 2023
byPatricia Cobe
Parcelle Wine Bar's menu items
Menu Trends
How Chef Ron Yan took Parcelle's from popup to brick-and-mortar restaurant
How Chef Ron Yan took Parcelle's from popup to brick-and-mortar restaurant
Feb 2, 2023
byPatricia Cobe
Panda Express food
Menu Trends
How Panda Express’ Jimmy Wang tells stories through food
How Panda Express’ Jimmy Wang tells stories through food
Jan 19, 2023
byPatricia Cobe
How the menu at STATE Grill & Bar honors its home in the Empire State Building
Menu Trends
How the menu at STATE Grill & Bar honors its home in the Empire State Building
How the menu at STATE Grill & Bar honors its home in the Empire State Building
Jan 5, 2023
byPatricia Cobe
Mara cuisine
Menu Trends
How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company
How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company
Dec 15, 2022
byPatricia Cobe
Sonic burger
Menu Trends
How Sonic integrates culinary and marketing to drive innovation
How Sonic integrates culinary and marketing to drive innovation
Dec 1, 2022
byPatricia Cobe
Popeyes sandwich
Menu Trends
How Popeyes got the edge in the chicken sandwich wars
How Popeyes got the edge in the chicken sandwich wars
Nov 16, 2022
byPatricia Cobe
burger and fries
Menu Trends
How Rick Petralia is pushing the flavor envelope at Freddy’s
How Rick Petralia is pushing the flavor envelope at Freddy’s
Oct 20, 2022
byPatricia Cobe
Joe Isidori
Menu Trends
How Arthur & Sons is the apex of Joe Isidori’s family legacy and culinary journey
How Arthur & Sons is the apex of Joe Isidori’s family legacy and culinary journey
Oct 6, 2022
byPatricia Cobe
climate change
Menu Trends
How climate change is impacting menus
How climate change is impacting menus
Sep 15, 2022
byPatricia Cobe
Cristina Suarez
Hospital & Healthcare
Cristina Suarez’s evolution from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
Cristina Suarez’s evolution from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
Sep 1, 2022
byPatricia Cobe
Lobster Roll
Menu Trends
How 2 cousins from Maine got the rest of the country tuned into lobster rolls
How 2 cousins from Maine got the rest of the country tuned into lobster rolls
Aug 4, 2022
byPatricia Cobe
Marc Forgione dishes
Menu Trends
How Marc Forgione keeps growing his culinary legacy and restaurant cred
How Marc Forgione keeps growing his culinary legacy and restaurant cred
Jul 21, 2022
byPatricia Cobe

Read more

Sodexo's Cook for Change competition.
Sustainability
Chef Adam Collison from Sodexo U.K. and Ireland wins the foodservice provider’s 2024 Cook for Change competition
Chef Adam Collison from Sodexo U.K. and Ireland wins the foodservice provider’s 2024 Cook for Change competition

Nov 20, 2024

Students receive lunch at school
K-12 Schools
School Food Reboot Program brings scratch-made meals to New York state schools
School Food Reboot Program brings scratch-made meals to New York state schools

Nov 19, 2024

Diners at a teaching kitchen
Colleges & Universities
Texas State Dining’s First Year Eats program seeks to welcome newbies and drive student retention
Texas State Dining’s First Year Eats program seeks to welcome newbies and drive student retention

Nov 18, 2024

School mascot at the Cooking for a Cause program.
Colleges & Universities
Sodexo's Cooking for a Cause events fight campus food insecurity at Southern universities
Sodexo's Cooking for a Cause events fight campus food insecurity at Southern universities

Nov 14, 2024

Solarex at Perry Place
Operations
Virginia Tech: Meeting the needs of today's evolving students
Virginia Tech: Meeting the needs of today's evolving students

Nov 14, 2024

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