红包扫雷接龙-免公众号

Menu Feed

“Menu Feed” is a biweekly podcast brought to you by Restaurant Business and FoodService Director. Each episode will focus on the business-building trends that are shaping today’s menus in restaurants and other dining destinations. Operators, chefs and industry experts will share their insights on the flavors, ingredients, cuisines and consumer demands that are driving menu innovation and development. Listeners will also get dibs on the latest research and analysis from data partner Technomic.

Food

How Spanish tapas restaurant Boqueria is evolving its menu as it grows

the concept is finding success by tailoring to local markets.

Food

How Ocean Prime is changing up the menu to meet today’s dining style

hear how the concept is keeping up with the tastes of today’s diners.

hear which dishes and flavors experts predict will take off in the coming months.

红包扫雷接龙-免公众号founders ashley and rick ortiz share how their chicago concept is getting a piece of $65 billion catering market.

what flavors, ingredients and cuisines are students craving?

will plant-based eating continue to grow, or will the trend start to fade in 2020?

chef partner john chiakulas shares insights on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.

on this week’s episode of "a deeper dive," michael osanloo, ceo of portillo’s, discusses how the chain finds its way outside of its home territory.

红包扫雷接龙-免公众号founder michael schultz tells “menu feed” how the expanding all-day chain is setting itself apart.

红包扫雷接龙-免公众号listen as karen eadon, farmer boys’ president and coo, tells "menu feed" how the chain is staying true to its farm-to-table mission as it expands beyond its california roots.

  • Page 1
微信红包扫雷挂是真的吗 网上卖的微信红包扫雷是真的吗 红包扫雷可以控制吗 qq抢红包扫雷神器 红包扫雷神器真有用吗