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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

PublishesWeeklyEpisodes246Founded7 years ago
Number of ListenersCategories
FoodArts

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Latest Episodes

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

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 operating a small corporate café ... more

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 American steakhouse cuisine.

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People also subscribe to these shows.

A Deeper Dive
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The Daily
The DailyThe New York Times

Recent Guests

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
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

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
#159
South Korea/Arts/Food
Apple Podcasts
#201
United Arab Emirates/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

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.
Happy Hour value and summer flavors
Q: What's next for Lucille's, especially around summer and fall items?
Lucille's is focusing on appealing to newer guests with lunch-friendly bowls and salads, expanding a chicken nugget concept with a unique dredge and multiple ranch sauces, and continuing to develop menu items that balance authenticity with approachable innovation.
Happy Hour value and summer flavors
Q: What kinds of beverages are you focusing on lately, especially with trends toward non-alcoholic options?
The beverage director leads innovation toward spirit-free drinks and a robust lemonade program, along with non-alcoholic refreshers, while maintaining a strong whiskey selection and creative cocktails like the Piggyback Ride.
Happy Hour value and summer flavors
Q: Are you bringing in global flavors at Lucille's?
The guest explains that Lucille's aims to stay authentically Southern and hospitality-focused, incorporating regional influences in a measured way so as not to disrupt the core experience; global flavors are considered but only in ways that support the southern, traditional character of the brand.

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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How many subscribers and views does Menu Talk have?

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. Up First from NPR
5. The Daily

How many episodes of Menu Talk are there?

Menu Talk launched 7 years ago and published 246 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. Tom Berry
2. Dimitri Zafeiropoulos
3. Bryan O'Kelly
4. Eric Dale
5. Chris Simms
6. Spike Gjerde
7. Jeremiah Langhorne
8. Suresh Sundas

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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