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“If you’re a broccoli or watermelon, stay away from Planta,” warns Steven Salm, founder and CEO of the veggie-centric restaurant concept. “We can do serious damage.” Indeed, what Salm calls a “plant-powered” menu offers indulgent, chef-driven items like Bang Bang Broccoli, ahi watermelon sushi and noodles with truffle mushroom cream, all served in …
 
Adenah Bayoh, an IHOP franchisee and passionate entrepreneur, co-founded fast casual Cornbread Farm to Soul to put a spotlight on soul food favorites. Along with the restaurant’s signature cornbread, its menu features chef-partner Elzadie Smith’s scratch-made fried chicken, catfish, yams, baked mac and cheese, collard greens and peach cobbler. Thre…
 
As executive chef of Parcelle Wine Bar on the Lower East Side of Manhattan, Ron Yan has created a menu that balances playfulness with skilled technique. During the pandemic, Yan partnered with seasoned restaurateur and wine retailer Grant Reynolds to launch a popup. The success of that venture evolved into the current brick-and-mortar restaurant, o…
 
When Jimmy Wang started at Panda Express in 2014, the now executive director of culinary innovation already had many years of experience in top hotel kitchens and operating his own restaurant. At Panda Express, Wang and his team look to create dishes that tell a story. They apply the chain’s menu mantra—“Chinese Flavors with American Tastes”—to eve…
 
​Located on the ground floor of New York City’s landmark Empire State Building, STATE Grill & Bar must appeal to two demographics: tourists visiting the iconic skyscraper and office workers and locals looking for a chef-inspired lunch or dinner. Executive Chef Morgan Jarrett bridges the two by balancing seasonal dishes geared to adventurous tastes …
 
Award-winning chef Gavin Kaysen has been instrumental in turning Minneapolis into a dining destination, moving back to his hometown after advancing his career in Daniel Boulud’s New York City restaurants. Eight years ago, he opened Spoon and Stable and has since added three new restaurants to the collection—Demi, Mara and Socca—along with several l…
 
Mackenzie Gibson traded in her blazer for a chef’s coat when she was promoted to VP of Culinary and Menu Innovation at Sonic Drive-in. Previously in marketing, she now integrates that expertise into developing the menu, prioritizing Sonic as a consumer-driven brand. She and her team keep the R&D pipeline constantly flowing with new items, balancing…
 
After Popeyes off-the-charts success with its fried chicken sandwich, Amy Alarcon and her culinary team spent four years perfecting the cooking technique and flavor profile of the just-launched Blackened Chicken Sandwich. In between, she developed a new and improved chicken nugget and a number of seasonal LTOs. Throughout the R&D process, Alarcon t…
 
Customers can order pancakes and eggs all day long at IHOP, but VP of Culinary Scott Randolph is making sure there are plenty of innovative but traditional lunch and dinner options, too. In his four years as head chef, he has worked to expand IHOP’s positioning from the breakfast leader to the all-day leader, adding signature burritos, bowls, melts…
 
Rick Petralia led menu innovation at Fazoli’s for many years before moving over to Wichita, Kan.-based Freddy’s Frozen Custard & Steakburgers earlier this year, applying his deep culinary experience to a new platform. Burgers and frozen custard are very different from pasta, he admits, but menu development relies on the same principles. Petralia an…
 
Joe Isidori is chef-owner of Arthur & Sons, an old-school Italian restaurant he opened in New York City this past summer. Isidori comes from a three-generation restaurant family and grew up in his father’s red sauce joint, standing on milk crates to clean shrimp and plate pasta when he was just five. He went on to hone his skills in culinary school…
 
Climate change is top of mind right now, with recent heat waves, droughts and wildfires directly affecting food production and the environment. Michael P. Hoffmann, professor emeritus at Cornell University and co-author of the book “Our Changing Menu,” relays how all this directly affects what foodservice operators can put on the menu. Some favorit…
 
Cristina Suarez is a self-taught “bargirl”—a name she is proud to call herself even as a skilled hospitality professional in her 30s. At 18, Suarez began her journey behind the bar at Hooters, moving on to several Miami hotels where she polished her cocktail-making expertise and learned valuable management, training and operational techniques. List…
 
Caribou Coffee is celebrating its 30th anniversary this year, and menu innovation has shifted from hot drinks to cold in the years since. Gretchen Hashemi-Rad, beverage category manager for the 400-plus chain, says sales of cold coffee and other icy beverages outpace hot coffees and teas—especially among younger consumers and even in the winter. Li…
 
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