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21/05/2024

An insiders' look at the 2024 MenuMasters Awards

Menu editors Pat Cobe and Bret Thorn were among the guests who celebrated the winners of the 2024 MenuMasters awards on Saturday. We were in the thick of the event at Morgan Manufacturing in Chicago’s West Loop neighborhood, sampling the chef-prepared food at the various stations and talking to the eight chefs honored this year. Chef and restaurateur Nancy Silverton was inducted into the MenuMasters Hall of Fame, and we talk on the podcast about her accomplishments as a chef and restaurateur. She was particularly touched to receive an award from the industry, and commented on how these awards celebrate the diversity of restaurants represented at the ceremony. Other winners included fast casuals Cava and Tender Greens, quick-service players Del Taco and McDonald’s and casual-dining concept Fogo de Chao. Indian entrepreneur Meherwan Irani and digital cooking guru Samuel “Sam the Cooking Guy” Zien were also honored, further reflecting that diversity. We also dish on the wild MenuMasters “after party,” where special effects, music, dancing and more food and drinks kept guests hopping until almost midnight. MenuMasters took place during the National Restaurant Show, so we roamed the exhibits and chatted about our favorite tastes, sips and happenings.

21/05/2024

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11 min
14/05/2024

Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food, drink and restaurants. Pat recently visited Coqodaq, a classy NYC Korean fried chicken restaurant with a casual vibe run by the owners of upscale steakhouse Cote. Both Bret and Pat attended an event for Rocco DiSpirito, the James Beard Award-winning chef and TV celeb who just released a new cookbook called “Everyday Delicious.” Although DiSpirito isn’t currently affiliated with a restaurant, he earned acclaim as the hot and talented young chef helming the kitchen at Union Pacific. And we played clips from Pat’s podcast with Doug Willmarth, president of Mooyah Burgers, Fries and Shakes, the 72-unit better burger chain. Willmarth talked about how Mooyah differentiates itself in the crowded fast-casual burger segment with its laser focus on quality ingredients cooked from scratch. 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 and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.

14/05/2024

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20 min
18/01/2024

How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges

Neil Doherty’s official job title at Sysco is senior director of global culinary development, but it wouldn't be wrong to call him “chief problem solver” for the broadline distributor. He works along with the 87 chefs Sysco employs at 32 test kitchen sites around the country to help operators in every segment source products to meet back-of-house challenges. Right now, the biggest challenge is labor. Kitchens in restaurants, colleges, health care and other segments are still understaffed or short of skilled workers. Listen as Doherty talks about his journey through the hospitality industry that landed him at Sysco, how he and his team are curating top quality, labor-saving culinary solutions and the trends he’s predicting will most impact menus in the year ahead.

18/01/2024

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27 min
25/01/2024

How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz

When Cindy Syracuse joined BurgerFi International last January as CMO, she hit the ground running. Her first order of business: Earn more recognition for BurgerFi in the “better burger” category. So she tasked the culinary team with creating a new burger to enter into the South Beach Wine & Food (SOBE) festival’s Burger Bash taking place in February. In less than a month, they developed the BBQ Rodeo Burger, entered it into the competition and won first place. Sister concept Anthony’s Coal Fired Pizza also competed at SOBE, entering meatball sliders and garlic Romano wings in Guy Fieri’s Diner’s, Drive-Ins and Dives showdown, earning the popular vote as the “people’s choice.” Listen as Syracuse relates her journey through the restaurant industry, including stints at Burger King, TGI Fridays and as a Firehouse Subs franchisee, and shares her passion for the BurgerFi and Anthony’s brands and her plans for differentiating both in the crowded burger and pizza segments.

25/01/2024

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31 min
21/03/2024

How culinary inspiration and a positive work culture share equal billing at Freight House

Sara Bradley, chef-owner of Freight House in Paducah, Kentucky, worked in Michelin-starred restaurants in New York and Chicago, but always wanted to return to her hometown and be her own boss. She opened Freight House in 2015 with the mission to create a technique-driven yet accessible restaurant where all guests would feel comfortable dining and all team members could experience true work-life balance. Bradley knows all about balance—she juggles her job as restaurant chef-owner with her role as mother to two young children and a contestant on multiple chef competition shows, including "Top Chef: World All-Stars." During the "Top Chef" filming, she made headlines for pumping and shipping breast milk from London to Paducah for her youngest daughter. Listen as Bradley describes how her locally inspired menu gives her the opportunity to tell her culinary story, how she’s built a popular and profitable restaurant while creating a compassionate work environment, and why Paducah is the perfect place for Freight House.

21/03/2024

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27 min
04/06/2024

Saucy nuggets, steak and sticker shock

This week on Menu Talk, hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food and beverage editor at Nation’s Restaurant News, share their take on high menu prices. Their editors at both publications have had a lot to say about fast-food inflation, but how about sticker shock at full-service restaurants? Fogo de Chao has found ways to keep prices reasonable without hurting its margins, as CEO Barry McGowan revealed in a chat with Pat. We played clips from their conversation, in which he talks about controlling costs by purchasing “overhang” from meat suppliers, in-house butchering and introducing new cuts to guests. Fogo has raised menu prices by 2.5% in the last couple of years, while other restaurants in the steakhouse category have averaged 10%, he said. And Bret gives the lowdown on some saucy new fast-food items he tasted. Wendy’s introduced Saucy Nuggs, its version of chicken nuggets tossed and coated with sauce. There’s a choice of seven flavor combos—four spicy and three a little tamer.

04/06/2024

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21 min
20 mag

What is wrong with the pizza market?

Why are fast-food pizza chains struggling? This week’s episode of the Restaurant Business podcast A Deeper Dive features Robert Byrne, senior director of consumer research with Technomic. Byrne and I spend the entire time discussing the state of the pizza market. Fast-food pizza chain sales declined last year, and fast-casual pizza chain sales declined even further. We look at the factors behind that decline, including the growing competition from third-party delivery, pressure on lower-income consumers and other factors. We also discuss where pizza customers are visiting instead. We’re talking pizza on A Deeper Dive so please check it out.

20 mag

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31 min
2 apr

Sysco, Chagee and Shake Shack

Independent restaurants don’t like the Sysco merger. Chagee is pumping the brakes on expansion. And Shake Shack unveiled big tech upgrades.

2 apr

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5 min
8 apr

Domino’s, KFC and gas prices

Restaurants will feel the pain of higher gas prices. It’s sauce time at Domino’s. And KFC is breaking into song. Learn more about Menu Masters: https://menumastersevent.com/?utm_source=skot&utm_medium=radio&utm_campaign=mm26&utm_content=podcast

8 apr

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6 min
28/03/2024

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

Gott’s Roadside got its start in California’s Napa Valley 25 years ago and has been recognized by the James Beard Foundation as an early pioneer of fast-casual dining. Through the years, the food has evolved from a limited menu of burgers, fries and shakes to a broad and varied selection that offers something for everyone, says Clay Walker, president of the iconic drive-in. This year, culinary director Jennifer Rebman is introducing a commemorative 25th anniversary menu, rotating in old favorites and new LTOs during each month of 2024. Items like a soft shell crab sandwich, grilled artichokes, street corn and a lobster BLT are coming up as specials. Listen as Walker describes how he is honoring Gott’s legacy while growing the brand, how the roadside restaurant puts hospitality front and center, and what guests can expect next from Gott’s.

28/03/2024

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28 min

Covering restaurants, grocery, food service, and convenience stores.