Menu Feed

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.

Menu

How 3 chain restaurant execs put menu innovation front and center

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

Menu

How Aaron Taylor and Atlas Restaurant Group are revitalizing the dining scene in Baltimore

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

The IHOP franchisee and Cornbread co-founder is on a mission to change the perception of soul food across the country.

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

As executive director of culinary innovation for the 2,500-unit chain, Wang's storytelling mission takes on extra importance during Lunar New Year.

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

The award-winning chef has positioned Minneapolis as a dining destination, published a cookbook, initiated a mentorship program and more.

Menu items are constantly flowing out of the chain's R&D pipeline to tap into diners’ desire for variety.

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