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"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... more

PublishesWeeklyEpisodes248Founded7 years ago
Number of ListenersCategories
FoodArts

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Latest Episodes

Join chefs and restaurateurs Joe Giacomino and John Vermiglio as they share their remarkable journey transforming Detroit's dining scene. Since opening Grey Ghost in 2016 as just the second destination chef-driven restaurant in the city, these Chicag... more

From casual tacos to caviar and champagne — discover how restaurateur Marc Falsetto transformed Fort Lauderdale's dining landscape and pivoted to luxury during a pandemic.

As founder and CEO of Falsetto Hospitality, Marc Falsetto has been instrument... more

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 the leap to bartending and ne... more

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 by a childhood spent dining ou... more

Key Facts

Accepts Guests
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Number of Listeners
Find out how many people listen to this podcast per episode and each month.

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The Week in RestaurantsInforma Foodservice

Recent Guests

Marc Falsetto
Founder and CEO of Falsetto Hospitality
Falsetto Hospitality
Episode: Marc Falsetto is reshaping the restaurant scene in Fort Lauderdale
Tara Wong
Head Bartender of Saksey's in Detroit
NOHO Hospitality Group / Saksey's
Episode: Tara Wong showcases old-school cocktails with modern elements
Jeremy Sasson
Founder of Heirloom Hospitality
Heirloom Hospitality
Episode: Jeremy Sasson seeks connection with community with his Heirloom Hospitality Group
Adrienne Cole
Co-founder of House of Marigold Restaurant
House of Marigold, Louisville, Kentucky
Episode: Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit
Tom Berry
Chief Culinary Officer, COJE (COmmunity of JOurnalistic Experiential? COJE)
COJE
Episode: Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio
Dimitri Zafeiropoulos
Global Beverage Director for Estiatorio Milos
Estiatorio Milos
Episode: Dimitri Zafeiropoulos promotes the diversity of Greek wines at Estiatorio Milos
Bryan O'Kelly
Executive Chef at Husk Nashville
Husk Nashville
Episode: Inside Husk Nashville: Chef Bryan O’Kelly’s Southern Menu Secrets
Eric Dale
Pastry Chef at Rioja Restaurant
Rioja Restaurant, Denver
Episode: How Eric Dale Reinvented Pastry Through Fashion, Fermentation, and Sourdough Innovation
Chris Simms
CEO of Lazy Dog Restaurants
Lazy Dog Restaurants
Episode: Menu Innovation & Value Strategy with Lazy Dog Restaurants CEO Chris Simms

Hosts

Pat Cobe
Co-host and Senior Menu Editor at Restaurant Business, covering menu industry insights and trends.
Bret Thorn
Co-host and Senior Food and Beverage Editor at Nation's Restaurant News, focusing on dining trends and menu innovations.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#190
South Korea/Arts/Food
Apple Podcasts
#215
United Arab Emirates/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit
Q: How did mentorship and networks influence your growth?
Participation in the James Beard Entrepreneurship Program connected Adrienne with other women trailblazers, providing ongoing support, collaboration opportunities, and plans for a Louisville Food Summit to share knowledge and capital access insights.
Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit
Q: What makes House of Marigold unique in its menu and in its atmosphere?
The restaurant blends Southern seasonal comfort food with an elevated catering background, offering build-your-own deviled eggs, from-scratch biscuits, and a vibrant bar program, all wrapped in a welcoming, pink-and-warm brand aesthetic.
Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit
Q: So tell me about the journey that brought you to where you are today.
Adrienne describes a long path from a corporate cafe to catering, mobile bars, and finally a brunch restaurant, driven by family needs, flexibility, and a desire to create a space that reflects her personal values and community focus.
Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio
Q: What are some elements of a successful restaurant menu in today's climate?
The menu should be interesting yet approachable, craveable, and include a balance of regional inspirations, shared small plates where appropriate, and strategic items that feel both authentic and accessible to guests while allowing room for culinary exploration.
Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio
Q: Nantucket Wine Fest was a recent focus—what were you there for and what did the event entail?
I attended Nantucket Wine Fest with my two corporate chefs; we did wine dinners and oyster events, bringing dishes from newer concepts like Zebra Room, and the gala was one of the best food events in years with engaged, curious guests.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
Age Range
Household Income
Social Media Reach

Frequently Asked Questions About Menu Talk

What is Menu Talk about and what kind of topics does it cover?

Covering the ever-evolving landscape of the restaurant industry, discussions bring to light emerging food trends, culinary innovations, and insights from both seasoned and new chefs. Each episode often features interviews with industry leaders who share their experiences and journeys, shedding light on various cultural cuisines and operational strategies within the restaurant arena. Notable themes include creative menu development, the significance of cultural heritage in cuisine, and the intricate relationship between food and entertainment, often highlighting unique dining concepts that are changing the consumer experience. The podcast's exploration of diverse culinary perspectives makes it particularly relatable for food enthusiasts and ... more

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How many subscribers and views does Menu Talk have?

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Which podcasts are similar to Menu Talk?

These podcasts share a similar audience with Menu Talk:

1. A Deeper Dive
2. Restaurant Daily
3. Extra Serving: A restaurant industry podcast
4. The Shawn Ryan Show
5. The Week in Restaurants

How many episodes of Menu Talk are there?

Menu Talk launched 7 years ago and published 248 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact Menu Talk?

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What guests have appeared on Menu Talk?

Recent guests on Menu Talk include:

1. Marc Falsetto
2. Tara Wong
3. Jeremy Sasson
4. Adrienne Cole
5. Tom Berry
6. Dimitri Zafeiropoulos
7. Bryan O'Kelly
8. Eric Dale

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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