Hosted by Restaurant Business Online · 🇺🇸 US · EN-US · 241 episodes
Established thought leaders with verified media credentials.
"Menu Talk" is a podcast hosted by Pat Cobe, Senior Menu Editor at Restaurant Business, and Bret Thorn, Senior Food & Beverage Editor at Nation’s Restaurant News. The podcast delves into the world of restaurant menus, offering insights into menu development, limited-time offers (LTOs), culinary trends, and more. It features weekly interviews with chefs, operators, and food professionals, providing a comprehensive look at what’s happening in restaurant kitchens. The discussions aim to inspire and inform listeners about the latest innovations and stories in the culinary world.
Restaurant Business Online hosts Menu Talk, a arts show with 241 episodes published.
From dishwasher to award-winning mixologist, Tara Wong's journey through Detroit's hospitality scene is a masterclass in passion and perseverance. Starting in professional kitchens as a teenager two decades ago, she made
From first-time restaurateur to hospitality empire builder, Jeremy Sasson's journey is a masterclass in passion-driven entrepreneurship. Despite zero restaurant experience, he opened Townhouse Birmingham in 2011, fueled
Adrienne Cole is co-founder and owner of House of Marigold in Louisville, Kentucky, a full-service breakfast, brunch and lunch restaurant she opened with her husband, Kris, in 2023. She started her restaurant journey ope
Meet Tom Berry, Chief Culinary Officer of COJE Management Group! 🍽️ Tom oversees 11 unique restaurants across Boston, spanning everything from Mexican and Chinese to Peruvian, Mediterranean, Cuban, French, and classic A
Dimitri Zafeiropoulos has been global beverage director of Greek seafood concept Estiatorio Milos since 2022, having joined the company in early 2019. He worked his way up fromthe role of sommelier at Milos’s second New
Bryan O'Kelly didn't start his culinary career in culinary school—he started washing dishes at a Charleston restaurant to pay for college. But once he got behind the stove, he never looked back. He dropped out of college
Eric Dale has spent more than 21 years shaping Denver’s pastry scene at Rioja, where he has built a reputation for creative desserts, sourdough baking, and innovative pastry techniques. In this podcast episode, Dale disc
Join Pat Cobe, Senior Menu Editor at Restaurant Business, for an exclusive conversation with Chris Simms, CEO of Lazy Dog Restaurants. Discover how this innovative casual dining chain is navigating 2026's challenging lan
Spike Gjerde has long been one of the most committed regionalists in American cooking — so committed that for a while his Woodberry Kitchen in Baltimore didn’t serve lemon, black pepper, or vanilla because they don’t gro
The Michelin-starred Washington, D.C. restaurant is steeped in a rich culinary heritage shaped by the bounty of the region and the chef’s vision. When Chef Jeremiah Langhorne opened The Dabney in 2015, his goal was to ma
Daru is a Hindi term for moonshine, and it’s also the name of a cocktail bar with a robust food menu that chef Suresh Sundas and beverage director Dante Datta opened in August of 2021 in the H Street neighborhood in Wash
Gregg Horan knows steakhouses. As a longtime partner in Gibsons—one of Chicago's most iconic steak destinations—he's spent years mastering the art of high-end dining. But a little over a year ago, he took a bold step: op
B.J. Lieberman grew up in Washington, D.C., and worked in restaurants up and down the East Coast before settling down in his wife’s hometown of Columbus, Ohio. He had developed a reputation as a capable chef working at H
Lion’s Choice has built a reputation and a steady stream of regulars for its legendary roast beef sandwiches in its hometown of St. Louis and beyond. The quick-service menu offers several choices, including the original
Nicholas Poulmentis took a remarkably straightforward approach to entering the world of food TV: He filled out an application. It was apparently a very good application because it got him a spot on the Food Network’s com
Attorney Kevin Kelley set out to create a restaurant that would be the kind of place he could feel at home in. The result is Kitchen + Kocktails, an affordable, chef-driven restaurant with elevated Southern food, great c
Strickland’s is a family-owned ice cream shop that opened in Akron, Ohio, in 1936, and the original operation is still using its original equipment. It has since expanded to five locations in its home state, all franchis
Chef Sungchul Shim’s dream was to have a restaurant in Times Square, and he realized that dream just about a year ago when he opened Gui Steakhouse. The Culinary Institute of America graduate set out to make his steakhou
Danny Lledó is the chef and owner of Xiquet and Taller de Xiquet. The former is a Michelin-starred, tasting-menu restaurant in Washington, D.C., and the latter offers similar food in an à la carte setting downstairs. Bor
Our guest on this week’s Menu Talk is Ahu Hettema, chef-owner of Istanbul Hawai’i restaurant in Honolulu. Chef Hettema came to California to study art and psychology but was unable to return to her homeland of Turkey bec
Sean Brock
head of a renowned clinic in Colorado; licensed professional counsellor
1 appearance on this show
Ben Norton
founder of Geopolitical Economy Report · American journalist in China
1 appearance on this show
Chris Simms
CEO · Lazy Dog Restaurants
1 appearance on this show
Kevin Kelley
behavioral design architect, author · Roger Williams University
1 appearance on this show
Dr Kevin Lee
Pit Reporter for IndyCar on Fox & Play-by-Play voice of Indy NXT · Third Space Coffee
1 appearance on this show
Ryan Cole
Head of Medical and Scientific Affairs · Mark and Kathleen Helge Director of Student Philanthropy
1 appearance on this show
Eric Levine
Head of the Litigation Department · Eric Levine Global
1 appearance on this show
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Menu Talk is hosted by Restaurant Business Online. The show is categorised under arts (food) and has published 241 episodes.
Menu Talk has published 241 episodes.
Menu Talk regularly covers arts, food. It sits in the arts category, with a food focus.
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Episodes of Menu Talk average 26 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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