Menu Talk

Informa Podcast Network
Informa Podcast Network
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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 a comprehensive look at what’s happening in restaurant kitchens. The discussions aim to inspire and inform listeners about the latest innovations and stories in the culinary world.

  1. 8 hrs ago

    Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite

    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. and the world. Bobbie Lloyd has been with the company 20 years, joining when there was just that one original shop. She has served in a number of capacities, including president and COO, CEO, and now chief baking officer, sharing that title with her other role as chief brand officer. She admits that you wouldn’t think those job responsibilities could fall into one person’s lap, but the baking hat is the one she loves best, and she regularly goes into the kitchen right across from her office to create dessert recipes and bake.  Bobbie Lloyd, chief baking officer, Magnolia Bakery Lloyd developed her passion for baking at the side of her great grandmother, grandma, and mom, and took her first cooking class at age 8. She eventually went to culinary school, worked in a number of restaurants, and opened a place called American Accent with a partner in Boston. When that restaurant closed, she moved to New York, became a personal chef for Calvin Klein, worked her way up from server to manager at Union Square Café, and opened a wrap concept before wraps were a thing.  At Magnolia, Lloyd takes special pride in the company culture she has nurtured and the care and time she puts into training and mentoring. Another proud moment: Magnolia Bakery’s banana pudding was recently named No. 1 on Food Network’s Top Ten Desserts. Listen as she shares insights into her role as chief baking officer and Magnolia’s global growth plans — one cupcake and container of banana pudding at a time. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

  2. Jul 28

    Joey Campanaro celebrates 20 years of Little Owl in New York City

    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 event space. The Philadelphia native with family roots in the Italian regions of Calabria and Molise got his start washing dishes on the Jersey Shore and went on to work for restaurateurs Jonathan Waxman and Jimmy Bradley as well as the Patina Restaurant Group. He now draws inspiration from cuisines across the Mediterranean as well as incorporating Mexican and Japanese influences at Little Owl as well as Market Table, The Clam, and The Mary Lane, all also in the West Village.  Campanaro recently discussed his journey, including a blunder that got him exiled from New York for a while, as well as his perspective on the current dining scene. That scene has changed, but Campanaro doesn’t see that as an obstacle; he simply adjusts to new technology and dining habits while maintaining his focus on genuine hospitality, including making sure that a human answers the phone.  Tune in to learn about his approach to maintaining connections with his guests, understanding their tastes, managing costs, and why his first restaurant is called Little Owl. Subscribe on Apple Podcasts. Subscribe on Spotify. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

  3. Jul 21

    How Shah's Halal grew its food cart menu into a global chain

    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.  Although the quick-service menu now is more extensive, it’s still very simple, said CEO Khalid Mashriqi during the podcast. Burgers, chicken sandwiches, wings, and falafel are options along with the rice bowls and gyros, and Shah’s differentiates from other Middle Eastern concepts by its focus on halal ingredients and signature sauces — some now available at retail.  The company is vertically integrated, complete with a USDA-certified facility for processing meat and a commissary, which makes halal sourcing and preparation less challenging. Franchising is powering growth, although a number of locations are company-owned.  Listen to learn how Mashriqi and his team intend to focus on expanding to smaller, more diverse communities, how Shah’s is partnering with a shawarma influencer to tell its story, and what’s next for the menu and the concept.  Subscribe on Apple Podcasts. Subscribe on Spotify. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

  4. Jul 14

    Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution

    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 Chicago-trained culinary partners have witnessed—and helped drive—an extraordinary urban revival. From navigating a dangerous street where early guests faced armed robberies to thriving in today's vibrant, walkable Brush Park neighborhood, Joe and John offer a front-row perspective on Detroit's ongoing transformation. Discover how they've expanded their restaurant empire to include a beer-and-shots bar, the Izakaya-style Basan, and Little Ghost burger joint in Ferndale, all while staying true to their culinary vision. In this episode of Menu Talk, hear candid insights about their career paths, the challenges of pioneering in an emerging food city, and what it takes to build multiple successful concepts in one of America's most dynamic comeback stories. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, Senior Food & Beverage Editor of Nation's Restaurant News.

  5. Jul 7

    Marc Falsetto is reshaping the restaurant scene in Fort Lauderdale

    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 instrumental in shaping Fort Lauderdale's restaurant scene. Starting with casual concepts under Handcrafted Hospitality — including the popular Tacocraft Mexican restaurants, chef-driven gastropubs, and sandwich shops — Falsetto built a reputation for approachable, quality dining. He also breathed new life into Runway 84, a 40-year-old Italian-American institution, updating everything from décor to ambience. Then came the pandemic — and a bold pivot. Recognizing an influx of wealth and a growing appetite for sophisticated experiences in South Florida, Falsetto shifted his focus to luxury dining and developed an upscale supper club model. Now, he's preparing to launch the Caviar Club, an American steakhouse with a private membership component that channels pure 1980s indulgence. Hospitality runs deep in Falsetto's veins. Raised in a restaurant family in Canada, he started as a busboy in his early teens, promoted nightclubs during college, eventually bought his own restaurant, and went on to build two successful hospitality companies. Through it all, he's kept his core team intact — including his longtime chef — proving that loyalty and vision go hand in hand. In this episode, hear how Falsetto conceptualizes restaurant ideas, why he's bullish on the South Florida market, and what ambitious plans he's cooking up next.

  6. Jun 30

    Tara Wong showcases old-school cocktails with modern elements

    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 never looked back. Through mixology competitions, self-taught expertise, and an obsession with creating unforgettable guest experiences, Wong honed her craft one cocktail at a time. Now behind the bar at Saksey's, she's redefining classic cocktails with a modern twist—think Harvey Wallbanger reimagined as a milk punch, or her signature Coco Noir, an elevated Espresso Martini featuring bourbon, coconut rum, cold brew, coffee liqueur, and amaro. In this episode, Wong shares her creative approach to drink development, reflects on how Detroit's hospitality landscape has transformed over the years, and reveals what she has brewing for the summer ahead.

  7. Jun 23

    Jeremy Sasson seeks connection with community with his Heirloom Hospitality Group

    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 out and a deep love for the hospitality experience. Today, his Heirloom Hospitality Group operates six thriving concepts across Michigan and Nashville, including the acclaimed steakhouse Prime + Proper and Italian-California hotspot Mad Nice. In this episode, Sasson shares his unconventional path into the restaurant world, his philosophy on creating genuine connection and community through food, and why Detroit has emerged as one of America's most exciting dining destinations. Plus, get the inside scoop on Heiress, his design-forward Italian concept launching soon at Somerset Collection. Whether you're a restaurant professional, aspiring entrepreneur, or simply love great food and hospitality, this conversation offers invaluable insights into building a restaurant group that prioritizes experience above all else. Subscribe on Apple Podcasts. Subscribe on Spotify. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.

  8. Jun 16

    Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit

    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 in a busy downtown office building, eventually expanding into an elevated, Southern-inspired catering company with Kris as chef. Now the pair is growing the restaurant arm of the business, planning additional House of Marigold locations in Louisville and moving into dinner service. Listen as she describes Marigold's innovative Southern-inspired menu, how she built House of Marigold into a welcoming community hub — the kind of place she likes to hang out in — and her dream for growing the brand into a national presence.

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About

"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 a comprehensive look at what’s happening in restaurant kitchens. The discussions aim to inspire and inform listeners about the latest innovations and stories in the culinary world.

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