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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

Chicago’s Revival Food Hall is revving up for its next chapter

 By Patricia Cobe on Mar. 03, 2022

The venue recently added salad concept Electric Greens, with more fresh ideas in the works for parent company 16” on Center.

Foodservice Operation of the Month

Engaging staff and diners around local sourcing

By Julianne Pepitone on Feb. 25, 2022

Jason Wallin of senior-living community Salmon at Medway shares how his operation is making the most of local connections.

Menu

How Mawa’s Kitchen is making its mark on Aspen’s dining scene

By Patricia Cobe on Feb. 17, 2022

Chef and restaurateur Mawa McQueen braved many ups and downs on the way to building a number of successful businesses in the upscale resort town.

Workforce

How restaurateur Rohini Dey is empowering women in foodservice

By Patricia Cobe on Feb. 03, 2022

Her grassroots program has now expanded to 13 cities, boosting revenue, visibility and opportunity for women in the industry.

Foodservice Operation of the Month

Giving meal recipients a fresh experience

By Julianne Pepitone on Jan. 27, 2022

Sam Landman of Meals on Wheels of Northeastern Illinois describes his operation's recent reinvention and how his team is weathering today's labor and supply chain challenges.

Menu

How Vitality Bowls differentiates itself in the crowded fast-casual field

By Patricia Cobe on Jan. 20, 2022

Cofounder Tara Gilad shares how she has positioned the superfoods concept for growth.

Menu

How celebrated chef David Burke keeps creativity flowing after decades in the business

By Patricia Cobe on Jan. 06, 2022

His 2021 saw three new restaurants, a project in Saudi Arabia, a prestigious entrepreneurial award and the launch of a Wagyu beef operation. Here’s what’s next.

Operations

Building trust one meal at a time

By Julianne Pepitone on Dec. 17, 2021

On the latest episode of “Dig In,” University of Georgia’s Bryan Varin shares his team’s philosophy on dining and how they keep things innovative to keep students coming back.

Menu

How to innovate the menu by amplifying this year's trends in 2022

By Patricia Cobe on Dec. 16, 2021

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.

Menu

How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-proof cocktails

By Patricia Cobe on Dec. 02, 2021

The senior beverage manager has crafted a drinks program that provides all guests with a festive experience.

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