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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

PublishesWeeklyEpisodes243Founded7 years ago
Number of ListenersCategories
FoodArts

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Latest Episodes

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 York City location, at Hudson ... more

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 to pursue his passion for coo... more

YouTube

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 discusses his unconventional journ... more

YouTube

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 landscape while staying ahead of ... more

YouTube

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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People also subscribe to these shows.

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Recent Guests

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
Spike Gjerde
Chef known for Woodberry Kitchen and La Jetée; leader of The Ecco Project
Woodberry Kitchen; La Jetée; The Ecco Project
Episode: The Chef Who Once Banned Black Pepper & Lemons: Spike Gjerde
Jeremiah Langhorne
Chef-Owner of The Dabney
The Dabney, Washington, DC
Episode: Chef Jeremiah Langhorne: How The Dabney Became D.C.'s Michelin-Starred Mid-Atlantic Restaurant
Suresh Sundas
Chef at Daru and Tapori
Daru, Tapori
Episode: Suresh Sundas and Dante Datta innovate with Indian food & drink in D.C.’s H Street neighborhood
Dante Datta
Beverage Director at Daru and Tapori
Daru, Tapori
Episode: Suresh Sundas and Dante Datta innovate with Indian food & drink in D.C.’s H Street neighborhood
Gregg Horan
Owner of The Greggory, a year-old steakhouse in South Barrington, Illinois
The Greggory
Episode: Gregg Horan builds steakhouse success in the suburbs
Fred Bruner
CEO of Lion's Choice
Lion's Choice
Episode: Why Lion's Choice won't compromise on its signature sandwich despite higher beef costs

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
#101
South Korea/Arts/Food
Apple Podcasts
#147
United Arab Emirates/Arts/Food
Apple Podcasts
#222
India/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Chef BJ Lieberman on making a name for himself in Columbus, Ohio
Q: What were the biggest challenges you faced opening during the pandemic?
The biggest challenges were pivoting to to-go formats, maintaining hospitality, and creating a menu that could travel and still feel like a real restaurant experience, including items like a burger and unique fries.
Chef BJ Lieberman on making a name for himself in Columbus, Ohio
Q: How did you end up in Columbus and what led you to open Chapman's Eat Market?
Lieberman describes moving from DC to Columbus because of family ties, discovering the city's potential, and deciding to open Chapman's Eat Market as a pivot from prior openings, with the pandemic influencing the initial concept and timing.
How restaurateur Eric LeVine's 45-year career has led to health and wellness
Q: Well, let's start by you telling me a little bit about your culinary journey.
Eric LeVine describes starting at a fry station, moving through the CIA and River Café under David Burke, and gaining a deep appreciation for technique, mentorship, and the rapid pace of professional kitchens.
BarChef owner Frankie Solarik elevates experiential cocktails
Q: How have you continued to evolve to stay ahead?
The answer lies in constant experimentation, collaboration with a culinary director, Lionel Duke, and ongoing refinement of techniques, ingredients, and service pieces to maintain a memorable, emotionally engaging guest experience across multiple concepts.
BarChef owner Frankie Solarik elevates experiential cocktails
Q: So how did you get into all of this?
A young rock climber who started bartending at 17 found that mixing ingredients could be a creative outlet; inspired by European scenes, Tocqueville, and culinary pros, Frankie evolved into a modernist program that blends culinary technique with cocktails, supported by a team of chefs.

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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To see how many followers or subscribers Menu Talk has on Spotify and other platforms such as Castbox and Podcast Addict, simply upgrade your account. You'll also find viewership figures for their YouTube channel if they have one.

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. Science Friday
5. Apple News Today

How many episodes of Menu Talk are there?

Menu Talk launched 7 years ago and published 243 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. Bryan O'Kelly
2. Eric Dale
3. Chris Simms
4. Spike Gjerde
5. Jeremiah Langhorne
6. Suresh Sundas
7. Dante Datta
8. Gregg Horan

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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