Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

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Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

FromMenu Talk

ratings:

Length:

25 minutes

Released:

Apr 23, 2024

Format:

Podcast episode

Description

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink.

Released:

Apr 23, 2024

Format:

Podcast episode

Titles in the series (100)

“Menu Feed” is a biweekly podcast brought to you by Restaurant Business and FoodService Director.

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How Galit’s seasonal menu expands diners’ vision of Middle Eastern food by Menu Talk
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How First Watch’s Shane Schaibly is evolving and energizing the menu for 2021 by Menu Talk
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How Spanish tapas restaurant Boqueria is evolving its menu as it grows by Menu Talk
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How the Lettuce Entertain You team is meeting the coronavirus challenge by Menu Talk
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How fast casual Antique Taco found success with catering by Menu Talk
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How Bob Raymond puts his ‘crazy ideas’ to work at Commonwealth Senior Living by Menu Talk
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How Morrison Living is navigating the ‘next normal’ in senior dining by Menu Talk
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How Corner Bakery stays on top of the trends as consumer needs change by Menu Talk
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How independent restaurant Saigon Sisters is adapting to the coronavirus crisis by Menu Talk
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What food trends are on tap for 2020? by Menu Talk
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How Baar Baar’s modern take on Indian food aims to change Americans’ perception of the cuisine by Menu Talk
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How Cura Hospitality’s senior-dining program is building on 2020’s successes by Menu Talk
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How restaurant trends are impacting dining in senior living by Menu Talk
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How Ocean Prime is changing up the menu to meet today’s dining style by Menu Talk
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How a farm-to-kitchen scratch menu elevates casual dining at Whiskey Cake by Menu Talk
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How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls and more by Menu Talk
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How a chef engages customers with unique at-home dining experiences by Menu Talk
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How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged by Menu Talk
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How chef Sarah Stegner has built strong community ties to keep Prairie Grass Cafe thriving by Menu Talk
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How comfort food, convenience and value are powering Fazoli’s through the pandemic and beyond by Menu Talk
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How Aloha Poke diversified its menu to boost traffic and sales by Menu Talk
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How senior living menus are shifting by Menu Talk
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How Bartaco refreshes the beverage menu in tune with its Mexican beach vibe by Menu Talk
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How restaurant brand Chick N Max is keeping guests engaged by Menu Talk
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How Just Salad keeps innovating the menu while moving its sustainability mission forward by Menu Talk
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How Gumption Coffee differentiates itself to compete with the giant brands by Menu Talk
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How Mawa’s Kitchen is making its mark on Aspen’s restaurant scene by Menu Talk
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Brethren Village Retirement Community engages residents with takeout and delivery innovations by Menu Talk
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How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for these times by Menu Talk
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How an innovative chef is taking comfort foods to the next level by Menu Talk
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Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food by Menu Talk
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How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy by Menu Talk
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How culinary inspiration and a positive work culture share equal billing at Freight House by Menu Talk
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John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero by Menu Talk
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How well-written recipes can optimize productivity and profitability in the kitchen by Menu Talk
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How Vino Volo's airport wine bars create a unique oasis for travelers by Menu Talk
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IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm by Menu Talk
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From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations by Menu Talk
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How Charleston's Husk restaurant stays relevant in a competitive dining city by Menu Talk
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How Nekter Juice Bar is breaking away from the pack in a crowded segment by Menu Talk
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How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz by Menu Talk
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How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges by Menu Talk
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How Esmé marries art and food for a Michelin-starred dining experience by Menu Talk
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How Philippe Massoud paved the way for Lebanese fine dining in the U.S. by Menu Talk
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What's impacting menus in the year ahead by Menu Talk
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How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe by Menu Talk
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Outback Steakhouse innovates the menu by giving equal play to food and drink by Menu Talk
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How Table 301's restaurants hit all the right notes in Greenville, S.C. by Menu Talk
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Local Kitchens' partnerships help existing restaurants grow and new ones start up by Menu Talk
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The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots by Menu Talk
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How Beatrix nails the all-day restaurant format with its chef-driven menu by Menu Talk
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How Yia Vang became the leading voice for Hmong cuisine and culture by Menu Talk
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How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes' by Menu Talk
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Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company by Menu Talk
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How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu by Menu Talk
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Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

Description

Titles in the series (100)

More Episodes from Menu Talk

Related podcast episodes