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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 Chef Ron Yan took Parcelle's from popup to brick-and-mortar restaurant

 By Patricia Cobe on Feb. 02, 2023

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

Menu

How Panda Express’ Jimmy Wang tells stories through food

 By Patricia Cobe on Jan. 19, 2023

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

Menu

How the menu at STATE Grill & Bar honors its home in the Empire State Building

By Patricia Cobe on Jan. 05, 2023

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

Menu

How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company

By Patricia Cobe on Dec. 15, 2022

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

Menu

How Sonic integrates culinary and marketing to drive innovation

By Patricia Cobe on Dec. 01, 2022

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

Menu

How Popeyes got the edge in the chicken sandwich wars

By Patricia Cobe on Nov. 16, 2022

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

Menu

How Rick Petralia is pushing the flavor envelope at Freddy’s

By Patricia Cobe on Oct. 20, 2022

Though the chef switched from pasta to frozen custard and burgers, he sticks with the same R&D principles.

Menu

How Arthur & Sons is the apex of Joe Isidori’s family legacy and culinary journey

By Patricia Cobe on Oct. 06, 2022

The chef-owner calls his New York City restaurant “a fever dream of Italian-American food” and the most personal project of his career.

Menu

How climate change is impacting menus

By Patricia Cobe on Sep. 15, 2022

Michael P. Hoffmann, co-author of “Our Changing Menu,” shares how some favorite foods and drinks are under threat and what operators can do about it.

Menu

Cristina Suarez’s evolution from ‘bargirl’ to corporate beverage director of Kush Hospitality Group

By Patricia Cobe on Sep. 01, 2022

Suarez taps her Cuban-American heritage and skills in mixology, management and training to advance the beverage program at the Miami-based company.

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