Menu Talk, formally Menu Feed, is a podcast hosted by Pat Cobe of Restaurant Business and Bret Thorn with Nation’s Restaurant News. We are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant kitchens, including weekly interviews with chefs, operators and food professionals.
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The **Voice4Chefs Podcast**, hosted by Michael Dugan comes out of the kitchen and into the studio. He celebrates the culinary world by sharing the stories of chefs, restaurateurs, and food innovators. With guests from around the globe, the show explores the art, passion, and creativity behind the culinary profession, offering inspiring insights for food lovers everywhere.
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People from Luxembourg are quite familiar with the country’s discreet approach when it comes to blowing its own trumpet at the global scale. Despite its relatively small geographic print, the Grand Duchy punches well above its weight on the world stage! This podcast is here to shed light on Luxembourg’s global influence from the perspective of two Luxembourgers living in London.
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Dj Cosmokolor Electronic Music Podcast
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Danny Meyer's new restaurant opens in Times Square
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30:31Danny Meyer’s Union Square Hospitality Group (USHG) just reopened the "The View" restaurant atop the Marriott Marquis Hotel in NYC’s Times Square. Bret had a chance to attend the opening reception, and he remarked that while revolving rooftop restaurants are not generally known for their great food and cocktails, clearly Danny Meyer and his team ar…
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EP 80: Valentines Edition: Exploring the Sweet Art of Chocolate with Rasha Younan
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28:07Send us a text Special release Happy Valentines! **Guest Bio:** Rasha Younan is the owner and chocolatier of Bon Chocolats, where she crafts exquisite chocolate bonbons and confections using all-natural ingredients. An Architect by profession, Rasha's passion for chocolate led her to become a chocolatier, creating delectable treats that bring joy t…
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Doughnut chains go all out on Valentine's Day
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32:06Valentine’s Day is approaching quickly, and another major American midwinter celebration, the Super Bowl, is just past. Chain restaurants gear up for both of them, each in their own way. Pizza concepts have long offered heart-shaped pies for Valentine’s Day, but doughnut chains are following that lead and offering their core products in heart shape…
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EP 79: Culinary Storytelling: A Toastmaster’s Journey on Voice4Chefs with Ray Miller
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49:48Send us a text In this special episode join Toastmasters District 7 podcast, host Ray Miller as he engages in a captivating conversation with Michael Dugan, the voice behind The Voice4Chefs Podcast. Michael shares his journey from overcoming stage fright to running a successful podcast featuring chefs from around the world. They discuss the signifi…
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Unexpected Valentine's Day menu promotions
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43:02Valentine’s Day is fast approaching and many restaurants are offering the usual romantic dinners for two. But this year, even coffee cafes and smoothie bowl concepts are spreading the love with specials themed to the holiday. Pat and Bret chat about the trend, and how restaurants are not just targeting couples anymore. An OpenTable survey found tha…
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The Super Bowl is approaching fast as the Kansas City Chiefs will face the Philadelphia Eagles in New Orleans on Feb. 9, and in the restaurant world the Big Game means big orders of chicken wings. Promotions for wings aren’t rolling in quite the way they have in recent years, but Pat pointed to a couple of them, including new wing sauces such as Po…
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Far-out pizza toppings and beefy limited-time offers
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38:19Pizza toppings are going way beyond the usual these days. Pat and Bret discussed that trend, leading off with all the appetizer-inspired pizzas we’ve seen lately. Jalapeño poppers, a nostalgic bar food, are back as pizza toppers at &pizza and Your Pie, plus Your Pie has another LTO pizza topped with spinach-artichoke dip. Bret came across Chicken T…
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Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce
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37:32This new year, there has been a lot of buzz about how short-lived most people’s commitment to their resolutions are. Pat and Bret discussed that trend, and the fact that restaurants don’t pile on the better-for-you limited-time offers in early January the way they used to. Instead, they start rolling out later in the month, possibly in anticipation…
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EP78: A Taste of LA: Chef Johnny Sanchez at Kendall's Brasserie
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45:10Send us a text Today, we dedicate this episode to the unsung heroes, the chefs, service workers, and firefighters of Los Angeles and the Palisades. To the chefs and service workers: Thank you for nourishing our communities and creating spaces that bring us together. To the firefighters: Your courage and dedication protect our homes and neighborhood…
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#85 - Entrepreneurship needs to lead the way to attract talent in Luxembourg | Eric Busch
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31:07In this episode, Thierry is joined by Eric Busch, Founder of Ike Solutions and newly formed neoSapiens (formerly BuschX), to delve into the market's Luxembourg IT and tech recruitment segment. Eric shares his journey from his study days. We discuss the challenges and opportunities of entrepreneurship in Luxembourg and why attracting talent has beco…
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2025 menu predictions and Dry January news
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32:45Welcome to a new year of Menu Talk. On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor at Restaurant Business, talk trends. New Year’s Day marks the start of Dry January, which seems to be motivation for people to moderate alcohol consumption for…
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L.A. dine-around, Taco Bell nuggets and oak-fired steak
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30:24On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent tasting adventures. Bret traveled to Los Angeles on vacation, where he began exploring restaurants in the West Hollywood neighborhood where he was staying a…
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Informa's holiday party, Yelpers' favorite restaurant and a brasserie at Grand Central
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24:28On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, said that the holiday season is actually a quiet time for him, with fewer media events as restaurants are busy serving paying customers, so the only party he went to this week was the holiday party of his own company, Informa, w…
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Momo crawl, Black Friday in Chinatown and dinner at Baar Baar
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29:32On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent eating adventures. Pat took the subway to Jackson Heights, a multicultural neighborhood in the New York City borough of Queens. It’s home to a large populat…
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Virgil's 30th anniversary, happy hour at Mermaid Inn and Christmas decorations at Pete's Tavern
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22:22On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent tasting adventures as the holidays approach. Pat went to Pete’s Tavern near Union Square in Manhattan, which decks itself out in Christmas regalia every yea…
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Cocktail-inspired scents, Scotch eggs and Fado dinner
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25:19On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent tasting adventures, starting with more of a smelling experience. Bret was invited by Via Carota, a gem of an Italian restaurant in Greenwich Village, to try…
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Worlds of Flavor, pastrami with horseradish and Cambodian food
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27:27On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed Bret’s trip to the San Francisco Bay area, where he went for The Culinary Institute of America’s annual Worlds of Flavor conference in Napa. The theme this year …
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EP77: Island Flavors: A Tahitian Brunch Experience with Tia
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23:25Send us a text Island Flavors: A Tahitian Brunch Experience with Tia: A Voice4Chefs Special In this special episode of the Voice4Chefs podcast, we travel to Tahiti for a live interview with Tia, the owner of Hotu Mahana, a traditional Tahitian restaurant. The conversation delves into Tia's background, her family's cooking traditions, and her journe…
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Chicago taste-around, revisiting Eataly and dinner with Wonder
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35:50On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss a week’s worth of eating experiences, starting with a dine-around in Chicago. The two editors were in Chicago for the last conference of the International Foodserv…
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#84 Luxembourg’s path to innovation excellence in a competitive world | Sasha Baillie
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33:11In this episode, Adrien is joined by Sasha Baillie, CEO of Luxinnovation, to delve into the intricate world of diplomacy, economic strategy, and fostering innovation in Luxembourg. With an extensive background spanning international diplomacy and economic affairs, Sasha shares her journey from the corridors of embassies to leading the country's nat…
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Edible glitter, tainted onions and the evolution of American sushi
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38:01On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed their recent eating adventures. That included Pat’s visit to a Hampton Inn, home of the original waffle bar, created by the midscale hotel chain 40 years ago. Th…
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EP76: From Escoffier Culinary School to Private Chef: Bri Murray’s Inspiring Story
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33:15Send us a text In this episode, Chef Bri opens up about her unique journey—from learning traditional Albanian dishes with her grandmother to becoming a private chef with a repertoire that spans French, Italian, Mediterranean, Latin American, and Southern comfort cuisines. She shares the life experiences that shaped her, including her love for farm-…
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Chef-inspired Crunchwraps, Cava's all in on ranch and a visit to Bluestone Lane
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32:38On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, share highlights from their recent eating and drinking excursions. Both editors attended a media preview of Taco Bell’s chef-created Crunchwrap Supremes. The chain tapped …
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Whole hog barbecue, CREATE recap and 2 food festivals
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31:28On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss a week’s worth of eating adventures, starting with the CREATE conference in Nashville. The conference, geared toward emerging chains, is organized by NRN, so Bret …
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Greek food, the Chicken Big Mac and 'The Bear'
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33:06Bret was a bit of a homebody last week as he prepared for CREATE: The Event for Emerging Restaurateurs, a conference that Nation’s Restaurant News is hosting in Nashville this week, but he did enjoy traditional Jewish brisket for Rosh Hashannah at a friend’s home in Manhattan. Pat attended two Broadway shows that were preceded by tasty and affordab…
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ChatGPT says hello, sauces are everywhere and so is KPOT
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42:07Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, kicked off this week’s podcast by briefly introducing a friend, of sorts. He had asked ChatGPT to greet the audience of Menu Talk, and the chatbot, which can now simulate a human voice much better than the electronic messages we have grown accustomed t…
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Eggs in purgatory, happy hour bargains and too much spice
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39:07On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, start off by chatting about the joys of grazing. Neither editor is in the Gen Z or Millennial age group that popularized the “girl dinner” on TikTok, but both like to try …
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A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse
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41:42On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, talk about the post-summer flurry of restaurant activity in New York City. Bret was treated to a pre-opening preview of Alessa, a new Italian restaurant where the chef cre…
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Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles
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35:32On this week’s podcast, Nation’s Restaurant News and Restaurant Hospitality senior food & beverage editor Bret Thorn is joined by Lisa Jennings, executive editor of Restaurant Business, who subbed in for Pat Cobe. Lisa came fresh off of the launch of Rokusho in Los Angeles, which has an eight-seat omakase room upstairs that’s an outpost of a Udatsu…
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75 Part II: Leading the Escoffier Institute: Chef Kirk Bachmann’s Culinary Legacy and Vision
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38:38Send us a text Episode Description: Welcome to this inspiring episode of the Voice4Chefs podcast, where we’re joined by Chef Kirk Bachmann, Campus President and Provost at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With deep roots in the culinary world, Chef Bachmann shares his journey from growing up in a family of master …
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74 Part I: Leading the Escoffier Institute: Chef Kirk Bachmann’s Culinary Legacy and Vision
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29:01Send us a text Episode Description: Welcome to this inspiring episode of the Voice4Chefs podcast, where we’re joined by Chef Kirk Bachmann, Campus President and Provost at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With deep roots in the culinary world, Chef Bachmann shares his journey from growing up in a family of master …
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Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building
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34:52On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed the time they spent on and near the water in New York City. Pat took a ferry down the East River to Wall Street to check out Jean-Georges Vongerichten’s Tin Buil…
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US Open chefs, Lebanese wines and khachapuri variations
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36:53On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, talk about how tennis players aren’t the only stars at the US Open, which kicked off on Monday. There’s a lot of star power off the courts, with more than 20 top New York …
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Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing
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38:08On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed pumpkin spice season, which is upon us in August just as it is every year, despite annual complaints that it arrives too early. But as Pat observed, operators kn…
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EP73: Tom Douglas: The Road to Becoming Seattle’s Food Legend
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30:57Send us a text Join us for a captivating episode as we sit down with Seattle culinary legend Tom Douglas. A James Beard award-winning chef, restaurateur, author, and media personality, Tom takes us through his remarkable journey from his early days in Delaware to becoming a household name in Seattle's food scene. Tom shares how his love for food wa…
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Kaiseki menus, Detroit-style pizza and a West African chef's pop-up
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30:54This week on Menu Talk, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, zero in on Japanese tasting menus and a trendy pizza style. Bret paid a visit to Hakubai in the Kitano Hotel, a restaurant known for its kaiseki menu. Kaiseki is a Japanes…
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#83 Exploring the future of space security and defence | Michel Poucet
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37:55In this episode, Adrien sits down with Michel Poucet, an innovative entrepreneur in the space industry, to explore the future of space operations and innovations in space domain awareness. Michel reflects on how his early fascination with space—ignited by encounters with astronauts and visits to space stations—shaped his passion and ultimately led …
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Ep72: Behind the Mic Producer Becky Guzak on The Hot Stove Society Radio with Tom Douglas
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34:22Send us a text In this episode, we welcome Becky Guzak, a podcaster and producer passionate about helping others connect and build confidence through the joy of entertaining. Becky is the creator of the "Host with Confidence" podcast, where she inspires people to gather without stress. She is also the producer of the Hot Stove Society Radio Show, h…
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Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries
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40:51This week, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed their visits to Tara Kitchen, a Moroccan restaurant run by Indian chef Aneesa Waheed with three locations near Albany, New York, one in Wildwood, New Jersey, one in Hyderabad…
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The value of inviting loyal customers for a menu preview
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34:09The team behind Brine, a fast casual with a location in New York City and another in Fair Lawn, New Jersey, invited 100 of the restaurant’s regulars (plus some media folks) to taste test new menu items and evaluate them. Chef-partner Joe LoNigro was behind the counter as guests helped themselves to grilled chicken with a “umami” sauce, roasted Brus…
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Food holidays, restaurant weeks and the magic of long-standing operators
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32:47This week, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed national food holidays. In a nutshell, they’re not huge fans of promotions like National Chicken Wing Day or National Tequila Day, but they do acknowledge that promotions aro…
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#82 The Inspiring Journey of Anne's Kitchen: From Journalism to Culinary Stardom | Anne Faber
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28:06Ready for a deliciously inspiring story? In this episode, Thierry sits down with Anne Faber, the creative force behind Anne's Kitchen. Known for her successful TV shows and cookbooks, Anne's transformation into a respected food journalist, TV personality and a successful entrepreneur is an inspiring story for our business community. The conversatio…
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This week, Pat Cobe, senior menu editor at Restaurant Business, shared her take on Blank Street’s summer matcha drinks and the escalating price of lobster rolls, while Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, recounted his visit to Philadelphia to dine at Iron Hill Brewery & Restaurant and Za…
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EP: 71 Season3 Launch & Checkin with Indonesian Pastry Chef Gunawan Wu
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44:17Send us a text Season3 Launch & Checkin with Indonesian Pastry Chef Gunawan Wu Introduction: We're doing something very special to kick off Season 3 of Voice4Chefs. Joining us is my friend all the way from Indonesia, the amazing pastry chef, entrepreneur, and international pastry judge, Gunawan Wu. Known for his humility and dedication to helping o…
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Fieldtrip, potato cakes, restaurant merch and rice
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31:43This week, Pat Cobe, senior menu editor of Restaurant Business, recounted her visit to Fieldtrip, J.J. Johnson’s Afro-Caribbean rice bowl concept with items like jerk meatballs and coconut yogurt, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed his visit with an old friend to an Indian…
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Roast pig, ancient grains and Perkins' menu mission
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30:31Despite what are usually characterized as the “lazy days of summer,” there’s been a lot of menu action this week. Pat and Bret both attended an outdoor pig roast at Back Bar in the Eventi Hotel in New York City. The patio party was hosted by Chef Laurent Tourondel and his team, who operate the dining venues at the hotel. They started cooking the pi…
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Mushrooms, Malaysian food and Pizza Hut's new pie
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30:28This week, Pat Cobe, senior menu editor of Restaurant Business, reported from Atlanta, where Menu Directions, a conference hosted by sister publication FoodService Director, had just wrapped up. Meanwhile, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, reported on happenings in New York City. Foods…
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Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves
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27:03This week on Menu Talk, hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor at Nation’s Restaurant News and Restaurant Hospitality, start off with a beer tasting.Bret discovered a low-alcohol brew called kvass in his new Brooklyn neighborhood, which is populated by Russian, Ukrainian and Eastern …
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Dan Kluger's newest restaurant, port pairings and Cheez-Its
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25:17This week on Menu Talk, hosted by Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food and beverage editor of Nation’s Restaurant News and Restaurant Hospitality, we discuss the latest news in Cheez-It crackers. The snack food has partnered with Taco Bell to offer giant versions of Cheez-Its, and chef and restaurateur Da…
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#81 Steering Luxembourg’s economic future | Vincent Hein
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37:48In this episode, Adrien sits down with Vincent Hein, a director and economist at Fondation IDEA, to dive into the pressing economic and policy issues facing Luxembourg. Vincent shares his passion for economic development and public policy, shedding light on his dual role at Fondation IDEA—a think tank created by the Chamber of Commerce to spark fre…
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