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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

What food trends will take off in 2020?

By Patricia Cobe on Dec. 13, 2019

Hear which dishes and flavors experts predict we’ll see more of in the coming months.

Menu

How Galit’s seasonal menu gets innovative with Middle Eastern food

 By Patricia Cobe on Dec. 02, 2019

Partners Zach Engel and Andres Clavero share how they've created a Chicago destination that retains its neighborhood vibe.

Operations

How fast casual Antique Taco found success with catering and events

By Patricia Cobe on Nov. 15, 2019

Founders Ashley and Rick Ortiz share how their Chicago eatery is getting a piece of the $65 million catering pie.

Menu

What’s on tap for senior living menus?

By FSD Staff on Nov. 12, 2019

Hear about the trends impacting this growing segment, including snacking, bar food and changing dietary preferences.

Menu

How college dining trends are influencing restaurant menus

By Patricia Cobe on Nov. 01, 2019

What will the customers of tomorrow be seeking at restaurants? Four college chefs share insights.

Menu

What's up next for Lettuce Entertain You?

By Patricia Cobe on Oct. 04, 2019

Hear insights from Chef Partner John Chiakulas on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.

Menu

What makes a winning LTO?

By Patricia Cobe on Sep. 06, 2019

Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”

Menu

How Fairgrounds is making bold moves with its cafe menu

By Patricia Cobe on Aug. 23, 2019

Founder Michael Schultz tells “Menu Feed” how the expanding all-day chain is setting itself apart in a competitive segment.

Sustainability

How Compass Group aims to halve its food waste by 2030

Jul. 25, 2019

On this week’s episode of “Dig In,” representatives from the foodservice company share how it’s making waste reduction a “top priority.”

Menu

Inside snacking and other top menu trends

Jul. 12, 2019

In the first episode of "Menu Feed," Senior Editor Patricia Cobe chats with Jeff Hanak, vice president of culinary for Chili’s Grill & Bar, and Jay Miller, director of product development and corporate chef for Firehouse Subs.

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