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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

PublishesWeeklyEpisodes251Founded7 years ago
Number of ListenersCategories
FoodArts

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Artwork for Menu Talk

Latest Episodes

Magnolia Bakery started as a small neighborhood bake shop in New York City’s Greenwich Village and quickly rose to fame as a cupcake destination, thanks to “Sex and the City.” Today it numbers 53 locations and franchises are popping up around the U.S... more

YouTube

Veteran restaurateur Joey Campanaro opened Little Owl 20 years ago in New York City’s West Village to nearly instant acclaim with his legendary pork chops and meatballs. He has since expanded his business to include three other restaurants and an eve... more

Shah’s Halal started out as a food cart on the streets of Queens in New York City in 2005, selling gyros and rice bowls with Afghan flavors. The simple menu used 100% halal ingredients, a rarity at the time, but the demand for halal food kept growing... more

YouTube

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

Key Facts

Accepts Guests
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Recent Guests

Bobbie Lloyd
Chief Baking Officer at Magnolia Bakery; also Chief Brand Officer
Magnolia Bakery
Episode: Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite
Joey Campanaro
Chef and owner of Little Owl and several NYC concepts; partner in multiple ventures; conducts cooking retreats in Italy
Little Owl, Corners, Market Table, The Clam, Mary Lane; Villa Monte Castelli (Italy)
Episode: Joey Campanaro celebrates 20 years of Little Owl in New York City
Khalid Mashriqi
CEO of Shah's Halal, a fast casual with global reach
Shah's Halal
Episode: How Shah's Halal grew its food cart menu into a global chain
Joe Giacomino
Co-owner, Four Man Ladder Hospitality Group
Four Man Ladder Hospitality Group
Episode: Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution
John Vermiglio
Co-owner, Four Man Ladder Hospitality Group
Four Man Ladder Hospitality Group
Episode: Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution
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

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
#104
India/Arts/Food
Apple Podcasts
#215
South Korea/Arts/Food
Apple Podcasts
#232
United Arab Emirates/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite
Q: Are you still involved in baking day-to-day or focusing on growth and franchising?
She describes balancing hands-on baking with executive oversight, mentoring, and leading growth initiatives, and notes how a new CEO and VP of Development for Domestic and International have allowed her to focus on brand culture and expanding the franchise network.
Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite
Q: How did Magnolia Bakery grow to 52 locations and still keep its core brand alive?
Bobbie explains that strategic branding, a strong training culture, and a clear SOP-driven approach—plus a dedicated team for development and international franchising—kept Magnolia cohesive as it scaled, while leadership changes brought in new expertise to manage rapid growth.
Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution
Q: How did you two meet?
We met in Chicago while working in high-end kitchens, gradually aligned on a shared vision, and eventually moved to Detroit to pursue opening our own restaurant group.
How Shah's Halal grew its food cart menu into a global chain
Q: So what's next for Shah's Halal? Any menu changes or other developments beyond openings?
The menu was revamped to add wing flavors and new shawarma formats across multiple formats (platter, pocket pita, traditional shawarma), while keeping the core gyros and platters, and exploring more items to stay aligned with market demand.
How Shah's Halal grew its food cart menu into a global chain
Q: So are you concentrating in the eastern part of the country, or is it all over the US?
The expansion is nationwide with a focus on markets not yet covered, plus plans for paid advertising in new regions to accelerate growth.

Audience Metrics

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

Listeners per Episode
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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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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 Week in Restaurants
5. The Daily

How many episodes of Menu Talk are there?

Menu Talk launched 7 years ago and published 251 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Menu Talk?

Recent guests on Menu Talk include:

1. Bobbie Lloyd
2. Joey Campanaro
3. Khalid Mashriqi
4. Joe Giacomino
5. John Vermiglio
6. Marc Falsetto
7. Tara Wong
8. Jeremy Sasson

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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