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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

How KFC's head chef taps his food science, nutrition and culinary expertise

By Patricia Cobe on Oct. 07, 2021

One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

Operations

Looking at the whole picture of student health

 By Julianne Pepitone on Oct. 01, 2021

On the latest episode of “Dig In,” hear how the University of Richmond’s dining team helps students tend to their physical, emotional and nutritional needs.

Operations

Finding continuous ways to work together

By Julianne Pepitone on Aug. 27, 2021

On this episode of "Dig In," Todd Hollander of John Knox Village shares how a culture centered on teamwork has helped his operation weather the COVID storm.

Menu

What food futurist Liz Moskow sees for the months ahead

By Patricia Cobe on Aug. 19, 2021

Tracking trends for Nextbite, a virtual brand developer, Moskow provides insights into where foodservice is heading.

Menu

How Baar Baar’s modern take on Indian food looks to change Americans’ perception of the cuisine

By Patricia Cobe on Aug. 05, 2021

Owner-Partner Payal Sharma differentiates the restaurant’s menu, presentation, decor and other elements to give it a hip vibe, with an eye on expansion.

Foodservice Operation of the Month

Getting buy-in from young diners

By FSD Staff on Jul. 26, 2021

On the latest episode of “Dig In,” Child Nutrition Director Alicia Tracy shares how she and her team strive to make meal time “fun time.”

Menu

How ghost kitchen 2 Korean Girls is gaining fans one bowl at a time

By Patricia Cobe on Jul. 15, 2021

Cofounders and sisters Jennifer and Michele Kaminski dish up a serving of culture alongside Korean comfort food through their virtual concept.

Menu

How Smokey Bones diversifies its menu to please an array of palates and control meat costs

By Patricia Cobe on Jul. 01, 2021

Chef Peter Farrand created a “protein candy store,” giving diners more flavor variety and value.

Foodservice Operation of the Month

Tapping into the strengths of your team

By Julianne Pepitone on Jun. 24, 2021

On this episode of “Dig In,” Dining Services Director Dean Masuccio shares how his staff has fostered cross-campus relationships and closed training gaps.

Menu

How Passavant Community engages residents through menu innovation and creative connections

By Patricia Cobe on Jun. 17, 2021

GM Barbara Ferguson is taking the dining program to the next level with clever ideas and teamwork.

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