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Podcasts

FoodService Director editors Tara Fitzpatrick, Benita Gingerella and Reyna Estrada are bringing you fascinating conversations you can be a part of through their new weekly podcast, Onsite with FSD. Premiering soon, Onsite with FSD is your one-stop podcast gathering place for people-focused interviews with leading minds in the onsite foodservice industry, from chefs to directors to managers to cooks to marketing pros, farmers, growers, manufacturers and more. 

Find old episodes of Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe. Menu Feed was produced in collaboration with FSD’s sister publication, Restaurant Business. Now known as Menu Talk. 

Menu

How Smokey Bones diversifies its menu to please an array of palates and control meat costs

By Patricia Cobe on Jul. 01, 2021

Chef Peter Farrand created a “protein candy store,” giving diners more flavor variety and value.

Foodservice Operation of the Month

Tapping into the strengths of your team

 By Julianne Pepitone on Jun. 24, 2021

On this episode of “Dig In,” Dining Services Director Dean Masuccio shares how his staff has fostered cross-campus relationships and closed training gaps.

Menu

How Passavant Community engages residents through menu innovation and creative connections

By Patricia Cobe on Jun. 17, 2021

GM Barbara Ferguson is taking the dining program to the next level with clever ideas and teamwork.

Menu

How Piada Italian Street Food puts a ‘chef’s touch’ across the menu

By Patricia Cobe on Jun. 03, 2021

The fast-casual concept showcases a fine-dining mindset.

Foodservice Operation of the Month

Flipping the foodservice script

By FSD Staff on May 27, 2021

Geisinger Health has been rethinking its menu and operations as it looks ahead.

Menu

How Melt Shop evolves its menu in step with today’s tastes

By Patricia Cobe on May 20, 2021

CEO Spencer Rubin continues to focus on bold flavors and craveable formats as the concept expands.

Menu

How Lazy Dog Restaurant & Bar is blazing a trail

By Patricia Cobe on May 06, 2021

Founder and CEO Chris Simms strives to give guests a unique experience through a "next generation" approach to the menu, ambience and hospitality.

Foodservice Operation of the Month

How a school district nearly doubled meal participation during the pandemic

By Julianne Pepitone on Apr. 21, 2021

Director of Food Services Judi Reynolds shares how switching to bulk meal service was "a huge win-win" for her team.

Menu

How Culver’s evolves its menu while staying true to customer favorites

By Patricia Cobe on Apr. 15, 2021

Director of Menu Development Quinn Adkins shares the sourcing and culinary strategies that drive the quick-service brand's loyalty and growth.

Menu

How a breakfast, brunch and lunch chain wins over customers with its craveable menu

By Patricia Cobe on Apr. 01, 2021

At Another Broken Egg, Vice President of Culinary Jason Knoll focuses on seasonality and balances indulgence with health.

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