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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 Just Salad keeps innovating the menu while advancing its sustainability mission

 By Patricia Cobe on Mar. 18, 2021

From scratch-made bowls to next-gen meal kits, culinary director Jhonny Castro is differentiating the fast casual.

Foodservice Operation of the Month

‘We know that food is a love language’

 By FSD Staff on Mar. 05, 2021

On this episode of “Dig In,” Denise Axtell of Shasta College shares how her team maintained a focus on students while finding new ways to bring revenue into the foodservice program.

Menu

How Bartaco refreshes its beverage menu in tune with its Mexican beach vibe

By Patricia Cobe on Mar. 04, 2021

From cocktails to go to a rotating list of seasonal drinks, Beverage Director Nicole Quist is all about keeping it fresh.

Operations

Charting a new future for farm to school

By FSD Staff on Feb. 25, 2021

On the latest episode of Dig In, FSD revisits how New Mexico's Approved Supplier Program seeks to reimagine the farm-to-school supply chain.

Menu

How Chicago’s Avec continues to evolve while staying committed to its roots

By Patricia Cobe on Feb. 18, 2021

Chef Perry Hendrix is taking the iconic restaurant in new directions and into a larger second location.

Foodservice Operation of the Month

Switching to room service and back again

By Julianne Pepitone on Feb. 08, 2021

After Legacy Retirement Communities shut down its dining rooms amid COVID-19, Robert Darrah and his team wanted to bring back some flavor of pre-pandemic dining. Here’s how they did it.

Menu

How Mighty Quinn’s menus authentic barbecue in an urban fast-casual atmosphere

By Patricia Cobe on Feb. 04, 2021

Christos Gourmos and his partners created a successful model to satisfy city dwellers’ barbecue cravings.

Menu

How Cura Hospitality’s senior-dining program is building on 2020’s successes

By Patricia Cobe on Jan. 21, 2021

Corporate Executive Chef Eric Goldberg looks at the silver linings that emerged from adaptations made in the last year.

Foodservice Operation of the Month

Thinking about the 'what-ifs'

By Julianne Pepitone on Jan. 08, 2021

On a new episode of "Dig In," FSD Lori Danella shares how her foodservice team prepared for the unprecedented.

Menu

How Gumption Coffee differentiates itself to compete with the giant brands

By Patricia Cobe on Jan. 07, 2021

Cofounder Hazel de los Reyes focuses on roasting the best coffee and creating an upbeat, accessible cafe for customers to enjoy it.

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