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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.

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How Chicago’s Avec continues to evolve while staying committed to its roots

 By Patricia Cobe on Feb. 18, 2021

Chef Perry Hendrix is taking the iconic restaurant in new directions and into a larger second location.

Foodservice Operation of the Month

Switching to room service and back again

 By Julianne Pepitone on Feb. 08, 2021

After Legacy Retirement Communities shut down its dining rooms amid COVID-19, Robert Darrah and his team wanted to bring back some flavor of pre-pandemic dining. Here’s how they did it.

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How Mighty Quinn’s menus authentic barbecue in an urban fast-casual atmosphere

By Patricia Cobe on Feb. 04, 2021

Christos Gourmos and his partners created a successful model to satisfy city dwellers’ barbecue cravings.

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How Cura Hospitality’s senior-dining program is building on 2020’s successes

By Patricia Cobe on Jan. 21, 2021

Corporate Executive Chef Eric Goldberg looks at the silver linings that emerged from adaptations made in the last year.

Foodservice Operation of the Month

Thinking about the 'what-ifs'

By Julianne Pepitone on Jan. 08, 2021

On a new episode of "Dig In," FSD Lori Danella shares how her foodservice team prepared for the unprecedented.

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How Gumption Coffee differentiates itself to compete with the giant brands

By Patricia Cobe on Jan. 07, 2021

Cofounder Hazel de los Reyes focuses on roasting the best coffee and creating an upbeat, accessible cafe for customers to enjoy it.

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How Torchys Tacos created a ‘craft-casual’ niche in the competitive fast-casual arena

By Patricia Cobe on Dec. 17, 2020

Chief Marketing Officer Scott Hudler shares how the Austin-based taco concept stays true to its food truck roots as it expands across the country.

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How a brunch chain is evolving and energizing its menu for 2021

By Patricia Cobe on Dec. 03, 2020

Chef Shane Schiably joined First Watch to push the culinary envelope, and has continued to do so during this challenging year.

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How Gibsons corporate chef is crafting menus for success amid COVID-19

By Patricia Cobe on Nov. 19, 2020

In recent months, Dan Huebschmann has had to adapt to outdoor dining, curbside takeout and more.

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How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for these times

By Patricia Cobe on Oct. 15, 2020

Listen as chef-partner Brendan Collins shares how he created a gastropub menu infused with California spirit.

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