Menu Talk – Détails, épisodes et analyse

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Menu Talk

Restaurant Business Online

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Fréquence : 1 épisode/10j. Total Éps: 251

"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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Données mises à jour le 05/08/2026

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

mardi 4 août 2026 • Durée 43:51

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.

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

mardi 28 juillet 2026 • Durée 38:13

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.

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

mardi 21 juillet 2026 • Durée 27:39

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.

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Joe Giacomino and John Vermiglio discuss Detroit's culinary evolution

mardi 14 juillet 2026 • Durée 30:55

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.

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Marc Falsetto is reshaping the restaurant scene in Fort Lauderdale

mardi 7 juillet 2026 • Durée 25:27

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.

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Tara Wong showcases old-school cocktails with modern elements

mardi 30 juin 2026 • Durée 20:05

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.

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Jeremy Sasson seeks connection with community with his Heirloom Hospitality Group

mardi 23 juin 2026 • Durée 34:14

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.

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Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit

mardi 16 juin 2026 • Durée 24:08

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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Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio

mardi 9 juin 2026 • Durée 27:39

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.

A passionate traveler and chef, Tom draws inspiration from his adventures around the globe—and from the beautiful island of Nantucket, where he honed his skills working with fresh local seafood and produce. He's also a regular at the Nantucket Wine & Food Festival! 🌊

After graduating from Johnson & Wales, Tom got his big break working alongside legendary chef Ming Tsai at the flagship restaurant Blue Ginger. From there, he's led kitchens and catering operations throughout Boston, eventually rising to his current role managing COJE's diverse restaurant portfolio.

In this episode, Tom shares his culinary journey, how Ming Tsai's mentorship shaped his career, and what exciting projects are coming next for COJE Management Group.

🎧 Tune in now!

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Dimitri Zafeiropoulos promotes the diversity of Greek wines at Estiatorio Milos

mardi 2 juin 2026 • Durée 25:01

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 Yards, to general manager of that location, to wine director for New York, and then to his current role. Now he coordinates supply of Greek and other wines to markets as wide ranging as Dubai, Singapore, the United Kingdom, and the United States.

He arrived in New York City in 2012 to study photography, paying his bills, as many aspiring artists do, by working in restaurants.

Zafeiropoulos soon developed an interest and began studying it, both by reading — starting, he thinks, with Wine for Dummies — as well as tasting, and eventually being certified by the Court of Master Sommeliers.

He recently discussed his approach to offering wine and other beverages to Milos’s customers, as well as cocktails, with and without alcohol, and his plans for his beverage program this summer.

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Menu Talk – Détails, épisodes et analyse

Détails du podcast

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