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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.

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.

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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.

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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.

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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.

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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.

Workforce

Keeping staff engaged during difficult times

By Julianne Pepitone on Nov. 23, 2021

On this episode of “Dig In,” hear how one healthcare operation has been working to boost morale and build a reputation centered on caring for employees.

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Why Technomic has dubbed 2022 ‘the year of the climb’

By Patricia Cobe on Nov. 18, 2021

Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to its forecast.

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How a bubble tea fan became a master franchisee ‘brewing happiness’ across state lines

By Patricia Cobe on Nov. 04, 2021

Anchal Lamba opened her first Gong cha location in 2014 and now operates 69 stores in the U.S.

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Expanding students’ palates along with their horizons

By Julianne Pepitone on Oct. 28, 2021

On this episode of “Dig In,” hear how the dining team at Seattle Public Schools has found ways to educate kids about diversity through food.

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