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Menu Feed

Menu Feed

By Restaurant Business Online

“Menu Feed” is a biweekly podcast brought to you by Restaurant Business and FoodService Director.
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How All Day Kitchens marries culinary and tech to create a successful union

Menu FeedMar 17, 2022

00:00
25:02
How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

Gott’s Roadside got its start in California’s Napa Valley 25 years ago and has been recognized by the James Beard Foundation as an early pioneer of fast-casual dining. Through the years, the food has evolved from a limited menu of burgers, fries and shakes to a broad and varied selection that offers something for everyone, says Clay Walker, president of the iconic drive-in.

This year, culinary director Jennifer Rebman is introducing a commemorative 25th anniversary menu, rotating in old favorites and new LTOs during each month of 2024. Items like a soft shell crab sandwich, grilled artichokes, street corn and a lobster BLT are coming up as specials.

Listen as Walker describes how he is honoring Gott’s legacy while growing the brand, how the roadside restaurant puts hospitality front and center, and what guests can expect next from Gott’s.

Mar 28, 202428:13
How culinary inspiration and a positive work culture share equal billing at Freight House

How culinary inspiration and a positive work culture share equal billing at Freight House

Sara Bradley, chef-owner of Freight House in Paducah, Kentucky, worked in Michelin-starred restaurants in New York and Chicago, but always wanted to return to her hometown and be her own boss. She opened Freight House in 2015 with the mission to create a technique-driven yet accessible restaurant where all guests would feel comfortable dining and all team members could experience true work-life balance.

Bradley knows all about balance—she juggles her job as restaurant chef-owner with her role as mother to two young children and a contestant on multiple chef competition shows, including "Top Chef: World All-Stars." During the "Top Chef" filming, she made headlines for pumping and shipping breast milk from London to Paducah for her youngest daughter.

Listen as Bradley describes how her locally inspired menu gives her the opportunity to tell her culinary story, how she’s built a popular and profitable restaurant while creating a compassionate work environment, and why Paducah is the perfect place for Freight House.


Mar 21, 202427:02
John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

John Manion introduced Chicago diners to Brazilian ingredients and flavors when he opened La Sirena Clandestina back in 2012. It’s a cuisine that’s near and dear to his heart and palate, as the chef spent part of his childhood living in Sao Paolo.

Manion went on to open El Che Steakhouse & Bar, where the menu covers more of South America with a focus on meats cooked over live fire. But when La Sirena Clandestina closed in 2019, he always had the vision to open a more expansive Brazilian restaurant in Chicago.

That vision became a reality in February with the launch of Brasero, a tribute to Brazilian flavors and cooking. The menu features woodfire-grilled seafood and meats and a slow-cooked over charcoal marinated chicken. Manion also offers his take on feijoada, personalizing Brazil’s national dish with elements like a smoked and braised beef shank, fermented collard green kimchi and orange mostarda.

Listen as the chef-owner talks about how he revolutionized live-fire cooking at El Che, gives the lowdown on Brasero’s unique wine program and menu, and shares how he blends a bit of the Midwest into all his restaurants.

Mar 14, 202426:37
How well-written recipes can optimize productivity and profitability in the kitchen

How well-written recipes can optimize productivity and profitability in the kitchen

Raeanne Sarazen, author of "The Complete Recipe Writing Guide," created a comprehensive guidebook to help chefs, menu developers and dietitians master the art of recipe writing. In our conversation, she explains why and how well-written recipes can boost efficiency, ease staff training and improve the menu.

Traditionally, cooks learned at the side of more experienced chefs, but that model isn’t always practical in today’s fast-paced, labor-challenged kitchens. The detailed chapters of Sarazen’s book can stand in for that one-on-one mentorship, as she covers recipe development, formatting, nutrition guidance and visual presentation—the visual part more important than ever in this age of Instagram and TikTok.

As a registered dietitian, professional recipe developer and former restaurant chef, Sarazen shares all the skills that go into writing a recipe and why those skills are key to a successful operation.

Mar 07, 202423:05
How Vino Volo's airport wine bars create a unique oasis for travelers

How Vino Volo's airport wine bars create a unique oasis for travelers

Larissa Dubose is a certified sommelier and national director of beverages for Paradies Lagardère, overseeing the wine program at Vino Volo, the wine bars at airport locations all over North America. She’s tasked with creating an oasis for busy travelers who want to relax with a glass or flight of wine and perhaps a bite to eat before boarding their plane.

Chef Duane Nutter and Dubose coordinate wine and food pairings.   

At each location, Dubose has curated a diverse wine selection that appeals to every type of palate, often incorporating local bottles and working with the chef to pair complementary small plates and snacks. Her favorite current flight is called “Behind the Vines,” which highlights wines from BIPOC and/or women-owned producers. She has also introduced an alcohol-free wine list and a new loyalty program for frequent guests.

Training and server education are key to Vino Volo’s mission and Dubose is especially proud of the annual Vino Volo GM Summit she organizes. “It gives our general managers the opportunity to go to different wine regions every year for an immersive experience and does wonders for their wine knowledge,” she says.

Listen as Dubose shares the details behind the success of Vino Volo’s unique wine program.

Feb 29, 202429:02
IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm

IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm

Arthur Carl II joined IHOP at the end of 2022, and in just over a year, he has accelerated menu innovation and taken the 1,794-unit pancake house in new culinary directions.

Carl began by identifying gaps in the menu, quickly developing a line of indulgent Eggs Benedict and sweet and savory crepes to elevate the morning daypart. Then he leaned into lunch and dinner, introducing a collection of Ultimate Steakburgers with culinary touches, like bacon jam and Parmesan crisps. Pancake Tacos followed—an instant hit with both new and core customers.


Pancakes will always be a platform for innovation at IHOP—new this year is the chain’s Pancake of the Month promotion—but Carl is going beyond pancakes to bring on-trend ingredients and chef-driven dishes to the menu.

Listen as the chef describes how he balances value, quality and innovation, talks about IHOP’s attention-getting menu and marketing tie-ins, and shares what’s next at the iconic chain.  

Feb 22, 202417:53
From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

Ryan Ratino has helmed the kitchens at D.C. restaurants JONT and Bresca for several years, earning Michelin stars for both. Now he’s taking on Florida, opening MAASS in the Four Seasons Hotel in Fort Lauderdale and putting the finishing touches on OMO in Orlando.


Each of the restaurants has a distinct personality and offers a distinct dining experience, from the bistro-style Bresca to the Japanese-inspired tasting menu at JONT and the contemporary seasonal spirit of MAASS. At OMO, Ratino is curating a “choose your own adventure” dinner experience. He is also laser-focused on service, even creating the position of director of hospitality at MAASS to pamper guests with something extra.

Listen as the 33-year-old chef and restaurateur describes how his passionate pursuit of excellence pushes him and his team to constantly evolve and how as he matures, his restaurants mature with him.

Feb 15, 202425:49
How Charleston's Husk restaurant stays relevant in a competitive dining city

How Charleston's Husk restaurant stays relevant in a competitive dining city

Steven Chandler, general manager of Husk in Charleston, S.C. earned his culinary chops in the back-of-the-house, working in hotel kitchens overseeing purchasing, event planning, catering and more. But he felt his true calling was in the front-of-the-house, and he made that transition several years ago, landing at Husk in 2022.

Since he joined the team, he’s elevated the training program, added a bar and patio with a more casual vibe and menu and preserved the cherished restaurant’s legacy while positioning it for the future.

Listen as Chandler describes how his empathetic approach and holistic hospitality experience serve him well as GM, shares the keys to creating a positive culture and talks about what’s next for Husk.

Feb 08, 202428:05
How Nekter Juice Bar is breaking away from the pack in a crowded segment

How Nekter Juice Bar is breaking away from the pack in a crowded segment

Alexis Schultze Parra became a fan of juicing as a California mom and yoga enthusiast before she co-founded Nekter Juice Bar 13 years ago. The healthy fast casual has since grown to over 300 locations, and in her role as chief visionary officer, Parra oversees culinary, supply chain, marketing and more.

Although Nekter has a large core customer base for its convenient, nutritious and functional juices, smoothies and bowls, she is exploring new ways to grow this audience beyond the health-conscious consumer. Recent collaborations with beauty and gaming brands have created innovative menu items and attracted new users, she said.

Listen as Parra describes how she is evolving the menu to be both fun and functional, how she maximizes her role as a female leader through mentorship and her plans for Nekter in the year ahead.

Feb 01, 202426:16
How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz

How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz

When Cindy Syracuse joined BurgerFi International last January as CMO, she hit the ground running. Her first order of business: Earn more recognition for BurgerFi in the “better burger” category. So she tasked the culinary team with creating a new burger to enter into the South Beach Wine & Food (SOBE) festival’s Burger Bash taking place in February.


In less than a month, they developed the BBQ Rodeo Burger, entered it into the competition and won first place. Sister concept Anthony’s Coal Fired Pizza also competed at SOBE, entering meatball sliders and garlic Romano wings in Guy Fieri’s Diner’s, Drive-Ins and Dives showdown, earning the popular vote as the “people’s choice.”

Listen as Syracuse relates her journey through the restaurant industry, including stints at Burger King, TGI Fridays and as a Firehouse Subs franchisee, and shares her passion for the BurgerFi and Anthony’s brands and her plans for differentiating both in the crowded burger and pizza segments.

Jan 25, 202431:09
How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges

How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges

Neil Doherty’s official job title at Sysco is senior director of global culinary development, but it wouldn't be wrong to call him “chief problem solver” for the broadline distributor.

He works along with the 87 chefs Sysco employs at 32 test kitchen sites around the country to help operators in every segment source products to meet back-of-house challenges. Right now, the biggest challenge is labor. Kitchens in restaurants, colleges, health care and other segments are still understaffed or short of skilled workers.


Listen as Doherty talks about his journey through the hospitality industry that landed him at Sysco, how he and his team are curating top quality, labor-saving culinary solutions and the trends he’s predicting will most impact menus in the year ahead.

Jan 18, 202426:34
How Esmé marries art and food for a Michelin-starred dining experience

How Esmé marries art and food for a Michelin-starred dining experience

Jenner Tomaska and Katrina Bravo, husband and wife co-owners of Esmé, met when they were both starting out in the industry at MK, a groundbreaking Chicago restaurant that has since closed. The pair eventually married and ventured out on their own, opening Esmé in 2021.

The Chicago fine-dining restaurant embodies their vision to marry Bravo’s passion for art and Tomaska’s passion for culinary artistry with the shared goal of providing first-rate hospitality.

Esmé offers an evolving tasting menu inspired by Chicago’s rich cultural scene. The couple collaborate with local artists and creatives, and each quarter, Esme’s menu, servingware, décor and music reflect the current artistic collaboration.

Listen as Bravo and Tomaska describe their one-of-a-kind Michelin-starred dining destination and share how they tell their story through a culinary and artistic lens.

Jan 11, 202431:06
How Philippe Massoud paved the way for Lebanese fine dining in the U.S.

How Philippe Massoud paved the way for Lebanese fine dining in the U.S.

Philippe Massoud grew up Lebanon, spending a lot of time in his family’s hotel learning hospitality and cooking from the best. He was forced to leave his country during the civil war, arriving in the U.S. with a strong desire to pursue his culinary passion.

That desire finally became a reality 15 years ago, when, after many fits and starts, he opened ilili in New York City, introducing Americans to Lebanese fine dining. The restaurant, whose name means “tell me” in colloquial Arabic Lebanese, features a striking modern design and a progressive menu that showcases many of Massoud’s family recipes. Two years ago, a second ilili opened in Washington, D.C.

Listen as Massoud shares his arduous journey from refugee to restaurateur, how discovering the “recipe card” in a food and beverage class at Cornell University changed his life, and how he has plans in the works to expand ilili to more locations.

Jan 04, 202433:47
What's impacting menus in the year ahead

What's impacting menus in the year ahead

Towards the end of every year, Technomic releases its annual predictions for the year ahead. Lizzy Freier, director of menu research and insights, worked with her team of researchers and analysts to compile Technomic’s report, “What’s in Store for 2024.” She joins the podcast to talk about the data-based trends that rose to the top.


Freier digs into the report to reveal vivid details behind the predictions. Listen to find out how weather is impacting menus, why breakfast and brunch are rising in popularity, how TikTok is influencing what we eat in restaurants and why 2024 is “the year of the tomato.”

Dec 20, 202319:54
How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe

How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe

Joel Reynders was named VP of culinary and executive chef at Bar Louie just last May, and he hit the ground running. The 67-unit chain has long been a popular happy hour destination, but guests would order a drink or two and some nibbles and leave to have dinner someplace else.


To fill that gap, Reynders—whose casual-dining experience includes Red Lobster, Darden, Tijuana Flats and more—developed a new collection of approachable, flavor-forward dinner entrees and sides. He also worked on filling the lunch gap with $10 menu items that could get customers in and out quickly. And he expanded the bar menu with craveable bites like fried cheese curds, truffle fries and shareable flatbreads.

All along, his R&D goal was to make sure the food complemented and didn’t overpower Bar Louie’s all-important cocktails. And while affordability was key, Reynders paid lots of attention to execution, too. Performance provides value to consumers as much as price, he feels.

Listen as Reynders details how he’s elevated the culinary experience at Bar Louie while preserving its DNA and where he’s taking the menu next.

Dec 14, 202327:04
Outback Steakhouse innovates the menu by giving equal play to food and drink

Outback Steakhouse innovates the menu by giving equal play to food and drink

Becky Boyd has worked at Outback Steakhouse most of her adult life, starting as a server and moving up to bar manager and eventually to her current position as Director of Menu Innovation & Strategy for all of Bloomin’ Brands. Bloomin’ is the parent company of Outback, Bonefish Grill and Carrabba’s Italian Grill.

Outback is currently on an innovation tear, launching seasonal limited-time menus at a steady pace. The most recent promotions focused on Fall’s Swicy menu flavored with the sweet heat of hot honey and “Steakmas Season” for the holidays.

Boyd and her team pay equal attention to the food and drink sides of the menu during R&D sessions, with cocktails such as the Winter White Cosmo and Hot Honey Margarita becoming instant signatures. But for the Steakmas promotion, the menu riffs on two core items: ribeye steak and the Bloomin’ onion.

Listen as Boyd shares her culinary journey, talks about how Outback’s Australian connection differentiates the menu and reveals what might be coming next on the menu.

Dec 07, 202327:47
How Table 301's restaurants hit all the right notes in Greenville, S.C.

How Table 301's restaurants hit all the right notes in Greenville, S.C.

Carl Sobocinski opened his first restaurant called Soby’s 26 years ago in Greenville, S.C., serving low-country cuisine along with a personalized brand of hospitality. More restaurants followed, and Sobocinski eventually formed Table 301 as the umbrella company that oversees them all. Now there six unique concepts, all within a three-block radius in Greenville, plus a food truck, two event venues and a catering arm.

Diego Campos is executive chef at one of the six called CAMP, a modern American restaurant with a globally influenced menu that changes monthly. He started as a line cook and worked his way up—something that Table 301 strongly encourages. In fact, Sobocinski has created a special buyout program through which his chefs and managers can become restaurant owners.

Listen as Sobocinski and Campos share the inspiring story behind Table 301’s name, describe how Greenville has evolved into a melting pot of cultural influences and how the restaurant company’s loving attention to guests and staff is the secret to its longevity.

Nov 30, 202330:50
Local Kitchens' partnerships help existing restaurants grow and new ones start up

Local Kitchens' partnerships help existing restaurants grow and new ones start up

Entrepreneurship runs through the veins of Andrew Munday, co-founder of Local Kitchens, a micro food hall that collects small and independent restaurants under one roof. He’s also been involved in six other startups, including delivery giant Door Dash, and is now on a mission to help existing restaurants grow and partner with operators and chefs to create new concepts.

Local Kitchens’ most recent collaboration is with Andy Ricker, chef-founder of Pok Pok in Portland, Ore., who is recognized worldwide as an expert in Northern Thai cuisine. Ricker and Munday conceptualized and launched Tam Sang in Local Kitchens’ California locations. The menu reflects Thailand’s vibrant street food scene, and guests can order up signatures like Red Curry with Sweet Potato, Crispy Wings and more—for takeout, delivery or dining in.

Listen as Andrew shares the details about Tam Sang, how he plans to grow Local Kitchens from its current 11 locations, and what type of future culinary collaborations may be in the works.

Nov 16, 202323:16
The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots

The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots

Pepper Lunch currently has five restaurants in the U.S., but CEO Troy Hooper is on a mission to accelerate growth into both traditional and nontraditional spaces. The fast casual was founded by a Japanese master chef more than 30 years ago, and now counts hundreds of locations around the world.

The focus of the menu is a dish called Beef Pepper Rice, a favorite meal in Japan that’s usually served lazy Susan-style in family homes. Pepper Lunch pared down this family-style dish to a personal-sized iron plate that’s uniquely designed so the food can be cooked teppanyaki-style on the plate by each guest. Hooper and his team are working on packaging that will make it possible to replicate the experience for carryout and delivery customers.

Listen as he describes how Pepper Lunch got its name, how the concept differentiates itself in the Asian fast-casual space, why the U.S. menu includes French fries and onion rings served in no other countries, and how this low-labor, low-waste model meets today’s industry challenges.

Nov 09, 202332:08
How Beatrix nails the all-day restaurant format with its chef-driven menu

How Beatrix nails the all-day restaurant format with its chef-driven menu

At its five locations in the Chicagoland area, Beatrix pulls in crowds all day long. Andrew Ashmore, corporate chef and partner in the Lettuce Entertain You restaurants has created a widely appealing menu with elevated touches such as house-baked breads and pastries, handcrafted cocktails and locally sourced ingredients. The varied menu includes plenty of vegetarian items for lunch, dinner and weekend brunch—the busiest meal occasion, said Ashmore.

Listen as he describes how his culinary journey landed him with Lettuce Entertain You, how he is constantly upgrading the menu with seasonal items, how a revitalized catering program is growing revenue and what to expect from Beatrix in 2024 and beyond.

Nov 02, 202324:17
How Yia Vang became the leading voice for Hmong cuisine and culture

How Yia Vang became the leading voice for Hmong cuisine and culture

Yia Vang did not set out to be a restaurateur, but after his Hmong food popup took off in Minneapolis, he realized this was his mission.

Vang emigrated to the U.S. from Southeast Asia with his family as a young child, seeking refuge among other Hmong people in Minnesota. His popup found a home in a trailer and eventually started operating as Union Hmong Kitchen in Minneapolis’ Graze Food Hall. He is now working with partners to open a full-service brick-and-mortar restaurant called Vinai in 2024. Vinai is named after the refugee camp in Thailand where his parents ended up after the Vietnam War and many of the restaurant’s ingredients will be sourced from his parents’ farm.

Vang is spreading the word about Hmong culture and cuisine through his cooking, his podcast called “Hmonglish” and TV appearances on the Food Network, Iron Chef and the Outdoors Channel. Listen as the James Beard-nominated chef describes the culinary influences that make Hmong cuisine so unique and how he’s honoring the legacy of the Hmong people through their food.

Oct 26, 202325:49
How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes'

How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes'

As chef-partner in Pomegranate Hospitality, Alon Shaya has shared the rich culinary landscape of Israel through his acclaimed restaurants—Saba in New Orleans, Safta in Denver and the newest, Silan in the Bahamas. But, he says, it has been one of the greatest honors of his life to help preserve one family’s legacy through the Rescued Recipes series of dinners he’s hosting in cities across the country.

Shaya began this project after discovering a recipe book from the Fenves family during a visit to the U.S. Holocaust Memorial Museum. The collection had been saved by the family’s cook after the parents and children had been sent to concentration camps during World War II. After the war, the cook was able to get the cookbook into the hands of the son and daughter and it eventually ended up at the museum.

The first Rescued Recipes dinner was held last year in Washington, D.C., and now Shaya is expanding them across the country to Los Angeles, Chicago, Denver and New York City. The dinners will raise funds to preserve and digitize the Museum’s Holocaust documents.

Listen as Shaya shares the memorable story of the Fenves family legacy, how his cooking is bringing their culinary memories to life, and how his restaurants continue to give back through Hummus for a Cause.

Oct 19, 202329:12
Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company

Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company

Nick Graff joined Noodles & Company in 2014 and quickly advanced to the position he holds today as executive chef and VP of culinary. Along the way, he introduced scores of new ingredients, formats and global dishes. Among the standouts are veggie-based zoodles, stuffed pastas including tortelloni and ravioli in several flavor iterations, a high-protein pasta called leanguini, and Chicken Parmesan—Noodles’ first baked entrée and already a runaway best seller.

He also introduced new equipment to the line, speeding prep times and easing executions. Steamers now expedite the pasta cooking process and eliminate the extra step of draining the noodles. And with ovens installed at each unit, the menu can now expand into baked pastas and entrees.  

Listen as Chef Graff describes his culinary journey at Noodles & Company, talks about the challenges of menu development in a fast-casual environment and reveals what may be next for Noodles’ menu.  

Oct 12, 202325:24
How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu

How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu

Steve Sturm, VP of Food & Beverage at Firebirds Wood Fired Grill, has been with the polished casual concept for 23 years, steering and evolving the menu from its first restaurant in 2000 to its present-day count of 56 locations.

The concept’s centerpiece is its wood-fired grill, which adds bold flavor, innovative prep and dramatic flair to everything it touches. Firebirds’ signature steaks, seafood and vegetables are all elevated on the grill, and this year, Sturm is using the cooking technique to differentiate the new Bar Bites menu, creating shareables and appetizers to enjoy with cocktails at the bar or the dinner table. The chef is also focusing on changing up the lunch menu to better fit more flexible remote work styles. And he and his team launched a new catering platform serve the needs of workers returning to the office.

Listen as Sturm talks about all these initiatives, describes his strategy for creating limited-time Chef’s Features, shares what Firebirds’ new Menus of the Future panel is all about, and provides a glimpse into the seasonal surprises ahead for the holidays.

Oct 05, 202325:07
Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes

Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes

Paul Fehribach, chef-owner of Big Jones in Chicago, has operated a popular Southern restaurant since 2008, but he has always been enamored by Midwestern food.

His roots are in Indiana, where German culinary traditions and farm-fresh ingredients defined meals. But the story behind the scope and diversity of Midwest cuisine has scarcely been told.

Fehribach sets out to change that through “Midwestern Food,” a narrative cookbook many years in the making, published this month by University of Chicago Press. Through 100 recipes and their stories, he describes the evolution of the cuisine, incorporating rural, urban and regional specialties. Fried chicken, sausages and cheese curds are all part of the mix, but so are the five pizza styles that are solidly Midwestern, as well as tamales and barbecue. All are touchstones of the Midwest identity.

Listen as Fehribach describes how Big Jones led the way in educating Chicago diners about Southern food and how he’s now on a mission to dispel misconceptions about Midwestern cuisine by relating the fascinating stories behind it.

Sep 28, 202332:35
How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks

How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks

Sharon Arthofer had a career in marketing, retail and the snack industry before she started fast-casual Sip Fresh in 2017, but she noticed a huge growth opportunity in the beverage segment. Instead of doing just another pressed juice concept, she hired mixologists to take it to the next level. They created a menu of unique, alcohol-free juice-based drinks with on-trend ingredients like dragon fruit, kiwi, chamoy and tajin—each artfully garnished like cocktails.

“Sipologists” develop the recipes and each of the four locations employs trained “sipistas”—patterned after baristas—to serve the handcrafted drinks. The units are designed with a bar-style vibe, with the beverage selection displayed in large glass barrels on the counter.

Listen as Arthofer shares why the time is right to refresh the beverage segment, how beverage catering is a focus for growth and her future plans for franchising and expanding Sip Fresh beyond its home base of California.

Sep 21, 202322:23
How Hilton is redefining what hotel food and beverage can be

How Hilton is redefining what hotel food and beverage can be

Adam Crocini, VP and global head of food and beverage for Hilton hotels, is reimagining food and beverage service at all the company’s brands—from family-friendly Hampton Inn to the luxe Waldorf Astoria.

With guests looking for more meaningful experiences post-pandemic, Crocini is leading the charge to create more chef partnerships in the hotel restaurants. José Andrés, Michael Mina and Nancy Silverton are already established in some Hilton properties, but “we have thousands of hotels around the world and thousands of opportunities for talented chefs,” he said. The goal is to create more destination restaurants and signature dining experiences for guests and locals alike.

Breakfast is also a top priority for Hilton guests, and there’s an increased focus on better-for-you, fresher items on breakfast buffets and menus. The same goes for the snacks and grab-and-go items in hotel retail markets, which have been upgraded with healthier, higher quality foods and drinks. And Hilton’s newest lifestyle hotel, Tempo, offers an on-trend list of handcrafted “Spirited” and “Spirit-Free” cocktails at the bar as well as other contemporary perks.

Listen as Crocini describes how he is positioning Hilton to meet guests where they are with upgraded food and beverage service, how the hotels are primed to deliver memorable dining experiences and what’s in store for 2024.

Sep 14, 202330:51
How Chicken Salad Chick is shaking up the menu with its first warm sandwich

How Chicken Salad Chick is shaking up the menu with its first warm sandwich

Chicken Salad Chick started with one recipe created by an Alabama mom and has grown to more than 225 restaurants across the South, with units now open in Colorado and the Midwest as well. Its menu features more than a dozen variations of chicken salad, many named after their female creators or fans.

Now, the chain has introduced its first warm sandwich: the Chick Melt. Based on a tuna melt but filled with—you guessed it, chicken salad—it’s the latest example of Chicken Salad Chick’s continuing drive to innovate the menu while staying true to its roots.

CMO Tom Carr, who is very involved in the culinary side of the business, describes the new melts and the clever marketing campaign built around their launch.

Sep 07, 202333:60
How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant

How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant

Eileen Andrade, chef-owner of the newly revamped Amelia’s 1931, started out in the fashion business. But she couldn’t resist the pull of her Cuban family’s restaurant legacy, especially that of her abuela Amelia, for whom the restaurant is named.

Andrade renovated her grandmother’s diner in June, breaking through to the dry cleaner next door to add 100 seats, a trendy cocktail lounge and dazzling artistic touches. Her eclectic Asian-Latin menu pays homage to her family’s Cuban heritage, elevating the cuisine with upscale ingredients and Korean flavors. Andrade even established a dress code—an uncommon restriction in laid-back Miami.

Listen as Andrade describes working her way up in her family’s restaurants (she started as a dishwasher), how she quickly transitioned into running a food truck and two casual spots—Finka and Barbakoa—and how she designed Amelia’s 1931 with the goal of transporting guests nightly on a culinary journey.

Aug 31, 202327:25
How a new Margaritaville transformed foodservice at a Louisiana campground in mere months

How a new Margaritaville transformed foodservice at a Louisiana campground in mere months

Amanda Stelly, general manager of Camp Margaritaville Breaux Bridge, remained unruffled when tasked with supervising the overhaul of food and beverage operations.

She has deep experience as a restaurant manager, and even though the revamp had to be done in just a few months, she put one foot in front of the other and got it done.

The Jimmy Buffet-branded Margaritaville venues were all in top operating order by the time the busy summer season started this year. These include the 5 O’Clock Somewhere Bar & Grill, License to Chill, Feeding Frenzy and Lah de Dah Bar—all reporting robust sales.  


Listen as Stelly describes the new food and drink concepts and their impact on sales, how she managed to quickly train staff in Margaritaville style before the summer rush and what’s in store as Phase 2 gets underway later this year.

Aug 24, 202323:32
How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'

How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'

Jeff Carcara, CEO of Sixty Vines, says he owes a lot to the Hillstone Restaurant Group, the hospitality company where he began his career.

He followed that start with stints at innovative casual-dining players, including Bahama Breeze, Seasons 52 and Del Frisco.


Carcara now leads Sixty Vines, an eight-location polished casual differentiated by its unique wine-on-tap initiative and vineyard-inspired global menu. The restaurant came onto his radar when he dined there as a guest and was wowed by the sustainable, flexible beverage program featuring keg wines, cocktails, kombucha and even cold-brew coffee—all on tap. That, along with the concept's craveable, shareable food and relaxed vibe, made a lasting impression.

Listen as Carcara describes how Sixty Vines is changing wine culture to make it more approachable and fun, how he’s working to expand the chain around the country and why the brand is finding fans among diners in every generation.

Aug 17, 202328:15
As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'

As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'

Scott McCurdy earned his culinary chops working as an executive chef in high-end restaurants, hotels and other segments of the industry.

As director of culinary for US Foods since 2005, he’s now on the other side, tapping that experience to help operators, particularly independent restaurants, create smarter, more profitable menus.


Scott McCurdy

McCurdy is a “constant student of restaurants” to stay on top of the trends—a commitment that drives innovation and product development. Listen as he shares how he and his team of 65 US Foods chefs around the country provide culinary and operational expertise to help restaurants succeed.

Aug 10, 202327:36
How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria

How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria

 Hot honey may be the hottest condiment of the year, infusing restaurant menus across the country with sweet heat.

Mike Kurtz first tasted hot honey on a pizza in Brazil in his early 20s and started making his own chili-infused honey in his Brooklyn apartment. He brought samples to Brooklyn pizzeria Paulie Gee’s and soon turned owner Paul Giannone onto the idea of drizzling his pies with hot honey.

Fast forward 10-plus years, and Mike’s Hot Honey is now a staple on retailer’s shelves and in foodservice kitchens. Paulie Gee’s Hellboy, a pizza topped with soppressata, mozzarella, Parmigiano Reggiano and hot honey, has long been on the permanent menu, and operators including First Watch, Anthony’s Coal Fired Pizza and Madison Square Garden feature the condiment in everything from margaritas to fried chicken, wings, breakfast sandwiches and ice cream sundaes.


Listen as Kurtz and Giannone share share how they put hot honey on the culinary map, why the sweet-heat trend is currently booming and where the next stops on this flavor journey might lead.

Aug 03, 202326:53
How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots

How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots

Eric Gabrynowicz, vice president of culinary for Tupelo Honey Southern Kitchen & Bar, fell in love with knives and fire when he worked in a restaurant kitchen as a teenager.

From there, he graduated from the CIA, worked for Danny Meyer at Union Square Cafe and Blue Smoke, and eventually helmed his own kitchen at North Restaurant in Westchester County, N.Y.

But Gabrynowicz has always been obsessed with the flavors and passion that go into Southern food. When he landed at Tupelo Honey, he wanted to preserve the Southern signatures that built the restaurant’s reputation, but reinvigorate both the food and bar menu with elevated ingredients, techniques and presentation, and add his own culinary stamp.

The polished-casual concept now has 23 locations across the U.S., but the menu plays as well in Idaho and Indianapolis as it does in Georgia and North Carolina—the state where it all started. Listen as Chef Gabrynowicz describes how he has brought Tupelo’s Southern menu to new heights but learned not to mess with favorites like the mac and cheese, how the refreshed food and drink lineup has boosted sales and profits, and why he is so committed to bringing an end to childhood hunger.

Jul 27, 202329:34
How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces

How Spike Mendelsohn is changing up healthy eating in the fast-casual and snack spaces

Spike Mendelsohn is a celebrity chef, entrepreneur, TV personality and food policy activist, all of which come together in his newest ventures—PLNT Burger and Eat the Change.

PLNT Burger, which serves up chef-curated, plant-based versions of burgers, soft-serve, chicken fingers and other fast-food favorites, currently has 10 locations and is on a growth trajectory. Meanwhile, Eat the Change, a healthy snack company Mendelsohn started with partner Seth Goldman, has launched packaged snacks such as mushroom jerky and carrot chews to sell at retail.


Although Mendelsohn started out in Michelin-starred restaurants, he’s now applying his culinary talents to improve America’s healthy eating choices. Listen as he talks about his diverse culinary journey, how he’s infusing the fast- casual segment with his entrepreneurial spirit and innovative ideas, and why advocating for healthy and equitable food systems is so close to his heart.

Jul 20, 202328:14
How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort

How True Food Kitchen reimagined its menu with a focus on hyper-seasonality and comfort

Matthew Padilla, culinary director for True Food Kitchen, joined the full-service restaurant group last year and quickly started innovating the menu. This spring, he introduced over 30 new dishes, incorporating hyper-seasonal ingredients and inventive global flavors, with an updated summer menu close behind.

To appeal to a broader audience, he transformed comfort-food favorites like burgers, pizza and pasta with healthier twists. Padilla also refreshed menu staples, including bowls, salads and desserts, to be in sync with the seasons—all the while staying true to True Food’s original wellness, sustainability and ethical sourcing mission.

Listen as the chef relates his fine-dining culinary journey, shares his menu innovation strategy and talks about what’s next for 43-location True Food Kitchen.

Jul 13, 202322:17
How Fabio Viviani is expanding his restaurant empire into the sweet side

How Fabio Viviani is expanding his restaurant empire into the sweet side

Fabio Viviani is a native of Florence, Italy, where he started working in restaurant kitchens at the age of 11.

He learned the ropes of the hospitality industry by cooking in and managing Italian trattorias and restaurants, eventually moving to the U.S. when he was 27, where he opened and operated several restaurants in L.A. Over the next 15 or so years, Chef Viviani built a hospitality empire, developing more restaurants and related culinary businesses around the country in hotels, casinos, airports and freestanding locations.

His latest venture is JARS by Fabio Viviani, a fast-casual dessert concept serving more than 100 favorite desserts in single-serve grab-and-go jars.


Listen as Viviani talks about his colorful culinary journey and hospitality empire, his appearances on Top Chef that earned him the title of “fan favorite” and how he’s gearing up to franchise JARS now that the first location in Chicago is going strong.

Jul 06, 202322:25
117 chefs share their secrets to running a successful kitchen and restaurant

117 chefs share their secrets to running a successful kitchen and restaurant

“Chefwise: Life Lessons from Leading Chefs Around the World” is not a cookbook.

In place of recipes, its pages are filled with insider insights from 117 chefs around the world, collected by author Shari Bayer.


Bayer interviewed both well-known chefs like Tom Colicchio, Sean Brock, Alice Waters and Massimo Bottura, as well as rising stars, owners of Michelin-starred restaurants and operators of casual eateries. They share tips on everything from leadership strategies to team building, purchasing, tech and business tools and work-life balance. The book covers the best practices that are essential to the everyday job, as well as more abstract things, such as inspiration, philosophy and activism.

Listen as Bayer talks about Chefwise and shares anecdotes, insights and expert advice from the pros.

Jun 29, 202327:27
How Robert St. John turned Hattiesburg, Miss., into a dining destination

How Robert St. John turned Hattiesburg, Miss., into a dining destination

Robert St. John is a restaurateur, chef, writer, philanthropist, international travel guide and TV personality—in short, a modern-day renaissance man.

He opened his first restaurant, Purple Parrot Cafe, more than 30 years ago in Hattiesburg, Miss., turning the small Southern city into a dining destination. While that one closed during Covid, seven other restaurants remain in town and two more in the state capital of Jackson. The Midtowner is the newest, an all-day breakfast place serving St. John’s favorite meal of the day.

The restaurateur has had a strong impact on his community and state through his businesses, books, PBS shows, volunteerism and nonprofit organization, Extra Table, which ships over 200,000 pounds of healthy food to 60 soup kitchens and food pantries across Mississippi every month. He was also an active member of the Independent Restaurant Coalition, helping to secure much-needed funds for indies during the pandemic.

Listen as St. John shares his colorful journey as a chef and restaurateur, his prolific work as a writer, how he’s fueled by a mission to give back to his community and where life is taking him next.

Jun 22, 202325:09
How Yogurtland's flavorologists push the envelope on what frozen yogurt can be

How Yogurtland's flavorologists push the envelope on what frozen yogurt can be

Yogurtland has developed more than 200 frozen yogurt flavors that rotate throughout the chain’s 220 locations at different times of the year.

The company employs a team of flavorologists, who combine scientific knowledge, market research and their refined palates to create unique flavor profiles like Thai Tea, Blueberry Pancake, Decadent Dark Chocolate Orange and Irish Mint. Limited-time flavors launch frequently, but the chain’s tart flavor is still one of the best sellers.

President Sam Yoon believes that the time is right for frozen yogurt to experience a second growth spurt and Yogurtland is primed to lead the way. The brand’s product meets consumers’ current demands for health, indulgence and snacking. Listen as he talks about how flavor innovation is driving that growth and how Yogurtland is expanding to new markets both across the country and around the world.

Jun 15, 202328:53
How Ford's Garage innovative menu and vibe draws guests of all ages

How Ford's Garage innovative menu and vibe draws guests of all ages

Ford’s Garage is a 1920s gas station-themed burger and craft beer restaurant with a unique vibe.

Chef Jessica Tomlinson landed at the 24-location, full-service concept after working in fine dining, baking and pastry, a farm-to-table restaurant and at Bloomin’ Brands.

In a nostalgic setting filled with vintage vehicles, gas pumps and even a Model T car suspended above the bar, she offers a wide range of classic and creative comfort foods. House-made sauces and condiments, a Burger Hall of Fame and an inventive mac-and-cheese bar differentiate the restaurant.

Tomlinson describes how she focuses on menu optimization and efficiency along with innovation, how she bridges the gap between culinary and the bar, how Ford's Garage's interactive experience and menu draws guests of all ages, and what's next for the brand.

Jun 08, 202323:36
How Jonathon Sawyer’s live-fire cooking passion ignites the menu at Kindling

How Jonathon Sawyer’s live-fire cooking passion ignites the menu at Kindling

James Beard Award-winning chef Jonathon Sawyer heads up the kitchen at Kindling Downtown Cookout & Cocktails, a new 500-seat restaurant where almost every menu item touches the wood-fueled fire at some point in its culinary journey.

That’s not an easy task, being that Kindling is housed in a soaring two-story space inside Chicago’s iconic Willis Tower, one of the tallest office buildings in the world.

Although Sawyer graduated from culinary school, he previously studied to be an engineer—training that helped him design Kindling’s kitchen and equipment to realize his vision. Listen as he talks about his culinary journey, how the restaurants he created in Cleveland turned that city into a dining destination, why he’s cooking the most authentic expression of his cuisine at Kindling and how he plans to evolve the restaurant going forward.

Jun 01, 202323:47
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

As VP of culinary innovation at Untamed Brands, the parent company of fast-casual Taim Mediterranean Kitchen and Hot Chicken Takeover, Avi Szapiro brings years of fine-dining experience to the job.

He grew up in Bogota, Colombia, and thought he’d become a lawyer. But he caught the cooking bug as a teenager and never looked back.

Szapiro graduated from the CIA; worked in top restaurants and hotels in Latin America, Europe and California; operated his own highly rated restaurant in New Haven, Conn.; and cooked in volume for a nonprofit in India. Now, he’s excited about playing with the rich, varied flavors of the Eastern Mediterranean in developing craveable menus for 13-unit Taim and creating fresh, bold items for Hot Chicken Takeover.

Sustainability is the three-pillar foundation of both concepts, with environmental, social and economic components all having equal weight in Szapiro’s vision. Listen as he talks about his menu mission, why he’s laser-focused on the guest experience and where Untamed may be going next as the company expands its fast-casual footprint.

May 25, 202331:53
How Starbird's recipe for perfect fried chicken is powering the fast casual for growth

How Starbird's recipe for perfect fried chicken is powering the fast casual for growth

Aaron Noveshen, founder and CEO of San Francisco-based Starbird, trained as a French chef and started a company called The Culinary Edge that develops menus for restaurants. After years of helping other operators get successful concepts up and running, he felt it was time to start his own. In 2016, Starbird was hatched.

 

The fast-casual chicken chain now numbers 12 brick-and-mortar units and a couple of virtual kitchens, but Noveshen plans to open five more company locations this year, and franchising is about to take off. The menu is simple: tenders, sandwiches, salads and wings all made with a proprietary recipe for crispy fried chicken, developed by The Culinary Edge.


Listen as Noveshen shares his culinary secrets, describes plans for growth and hints at a few surprises ahead.

May 18, 202326:26
How food hall pioneer Anna Castellani is transforming community dining

How food hall pioneer Anna Castellani is transforming community dining

Anna Castellani launched her first food hall in the basement of a building in downtown Brooklyn, N.Y., when the neighborhood was essentially a food desert. Today, the underground space is the thriving DeKalb Market, home to more than 25 local vendors offering a range of cuisines that celebrate Brooklyn’s diverse culture.

“I like to transform unloved spaces into vibrant eating and drinking venues,” Castellani said. Her next project was The Hugh, a space in midtown Manhattan’s Citicorp building that still had a tired 1980s feel. She gave it an exciting vibe with a collection of global New York City eateries and edgy design, creating an all-day dining destination and gathering place.

Listen as Castellani shares how she transitioned from the movie business into a food hall pioneer, describes her mission of connecting and celebrating people through food and how she builds community into each of her hospitality concepts.

May 11, 202330:38
How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination

How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination

 “Cinco de Mayo is like Super Bowl and New Year’s packed into one,” said Jared Galbut, founder and CEO of Bodega Taqueria y Tequila. As celebrants flock to Mexican restaurants and bars on Friday, he expects record crowds, with a number of revelers partying until 5 a.m.—closing time for some of the seven locations.


Jared Galbut

The newest Bodega is actually opening on May 5 in Chicago’s West Loop neighborhood, far north of its South Florida roots. More are planned for Nashville and other parts of Florida this year and into 2024. The concept’s menu of Cuban-accented street tacos, frozen cocktails and handcrafted tequila signatures—along with spirited DJs—has proven a winning combination.

Listen as Galbut shares how Bodega’s flexible model can position it as a fast-casual, hybrid or full-service restaurant, how the menu and concept has evolved and his plans for future growth.

May 04, 202327:58
How 3 chain restaurant execs put menu innovation front and center

How 3 chain restaurant execs put menu innovation front and center

Menu innovation is key to differentiating a concept in the crowded and competitive chain restaurant environment.

During Winsight’s annual Restaurant Leadership Conference, which took place this week in Phoenix, Ariz., we caught up with three top execs to find out what innovation looks like at their operations.

Donna Josephson, CMO of Shipley Do-Nuts; Andre Vener, co-founder of Dog Haus; and Frank Paci, CEO of Newk’s Eatery, each share their menu strategies and how they’ve contributed to growth. Listen as they talk about what makes their menus unique, the value of LTOs and seasonality, the impact of tech on menu development and more.

Apr 20, 202341:53
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso

Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso

Katy Velazquez, executive chef at Qdoba Mexican Eats, claims that she got her Ph.D in regional Mexican cooking while working with chef Rick Bayless in his celebrated restaurants, on TV shows and throughout his travels in Mexico.

Those experiences influence her menu R&D for 735-unit Qdoba, but she balances that authenticity with a good dose of fast-casual fun.

Although Velazquez has innovated the menu with on-trend items such as birria tacos and breakfast burritos, there’s one item she can never change: the chain’s queso. It has a cult following, and every menu item has to go through one important test before it’s launched: Does it go well with the queso?


Listen as Velazquez talks about her exciting culinary journey, why beverages are now an important focus for menu innovation and where she plans to take Qdoba’s menu in the year ahead.

Apr 13, 202324:14
How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore

How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore

After graduating from culinary school, Aaron Taylor criss-crossed the country, earning his cred at a number of top resorts and restaurants. But his ultimate ambition was to become a corporate chef for a restaurant group—a goal he reached with The ONE Group, operators of STK and other global concepts. 


Now, Taylor is corporate chef-partner for Atlas Restaurant Group in Baltimore, overseeing 27 restaurants mostly in that city as well as Boca Raton, Fla., and Houston. In this role, he taps into his deep experience executing menus along with his expertise in purchasing, cost control, team building and community outreach. Listen as Taylor shares Atlas Restaurant Group's growth plans as it continues to elevate the fine-dining scene in Baltimore.

Apr 06, 202328:35
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

The devastation of 9/11 prompted Andrew Pudalov to leave his finance career behind in New York City, move to Boulder, Colorado and launch a healthy bowl concept. That was almost 20 years ago and Rush Bowls has since grown from a single location at the University of Colorado to a 40-unit chain in 21 states.

Although the healthy bowl category is now a crowded one, Pudalov sees Rush Bowls as a differentiator, with its focus on a scratch-made menu of curated bowls featuring diverse flavor profiles. Listen as the CEO shares how the menu is expanding to include more snacks, why healthy bowls continue to trend with consumers and how franchising is bringing Rush Bowls to underserved areas of the country.

Mar 16, 202325:51