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 and drink.

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 hot topics. The James Beard Foundation announced the finalists in the restaurant and chef categories, naming nominees in 22 categories, including both national regional honorees. While culinary skill and operational excellence still play into the awards, a positive work culture and community involvement are now key criteria for a nomination. And, since the pandemic, the foundation completely overhauled the program to bring more diversity into the awards selection process, including broader geographic representation. Pat and Bret weigh in on the revised criteria and discuss the cachet the James Beard Awards hold for the winners. Mike Freeman, CEO of McAlister’s Deli, joins the podcast to share the brand’s menu evolution. It started with breakfast catering, launched last year when the fast casual was under the former Focus Brands banner. “There’s been lots of attention placed on our catering innovation, expanding our reach from the beginning of the day to the end of the day.” Snacks, desserts, and beverages also got a refresh, and a new “semi-homemade” category provides takeout options. Speaking of beverages, new ones keep flowing out of the pipeline. Lately, we noticed orange creamsicle drinks on several menus. The nostalgic flavor taps into childhood summers. With summer fast approaching, we will probably see more of these retro frozen treats showing up on beverage menus.

Pepe Moncayo is the chef and owner of Cranes, a restaurant he opened in Washington, D.C., in February of 2020 to enthusiastic acclaim. Of course, normal operations ceased five weeks later, but the fine-dining restaurant survived and the chef’s food, which reflects his own culinary journey, continues to be appreciated by guests. Moncayo was born and raised in the suburbs of Barcelona and started cooking after his mother passed away when he was 13. He would accompany her to the market, carrying her bags for her as she shopped for food for their meals, and he continued to follow in her footsteps after her death, preparing meals for his father, who worked in a factory, and his older brother and younger sister. He realized that cooking was the field he wanted to go into when, as he searched for colleges to attend, the only thing that appealed to him was culinary school. After graduation he worked at some of the best restaurants in Barcelona until his mentor, Santi Santamaria of Can Fabes restaurant, invited him to work under him at Santi restaurant at the Marina Bay Sands resort in Singapore. Moncayo stayed in that city-state, working in various positions until he eventually opened his own restaurant, Bam! in 2013. During his stay in Asia he also visited Japan to learn about that country’s cuisine, and he fell in love with it. That influence is reflected in the food at Cranes, a restaurant named for the migratory birds. Moncayo says his own journeys have had a strong impact on his own cooking, so the name seemed appropriate. Listen as the chef-owner shares his culinary legacy and his approach to cooking and running restaurants. This interview was part of a new podcast series called Menu Talk, 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.

Menu Talk will still feature Pat Cobe, but now she'll have a cohost: Informa colleague, Bret Thorn with Nation’s Restaurant News. Both are veteran reporters on the menu beat and eager to bring you inspiring conversations about what’s happening in restaurant and foodservice kitchens, including weekly interviews with chefs, operators and food professionals. Get ready for a new era of Menu Feed with Menu Talks!

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.

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.

John Manion introduced Chicago diners to Brazilian ingredients and flavors when he opened La Sirena Clandestina back in 2012. It’s a cuisine that’s near and dear to his heart and palate, as the chef spent part of his childhood living in Sao Paolo. Manion went on to open El Che Steakhouse & Bar, where the menu covers more of South America with a focus on meats cooked over live fire. But when La Sirena Clandestina closed in 2019, he always had the vision to open a more expansive Brazilian restaurant in Chicago. That vision became a reality in February with the launch of Brasero, a tribute to Brazilian flavors and cooking. The menu features woodfire-grilled seafood and meats and a slow-cooked over charcoal marinated chicken. Manion also offers his take on feijoada, personalizing Brazil’s national dish with elements like a smoked and braised beef shank, fermented collard green kimchi and orange mostarda. Listen as the chef-owner talks about how he revolutionized live-fire cooking at El Che, gives the lowdown on Brasero’s unique wine program and menu, and shares how he blends a bit of the Midwest into all his restaurants.

Raeanne Sarazen, author of "The Complete Recipe Writing Guide," created a comprehensive guidebook to help chefs, menu developers and dietitians master the art of recipe writing. In our conversation, she explains why and how well-written recipes can boost efficiency, ease staff training and improve the menu. Traditionally, cooks learned at the side of more experienced chefs, but that model isn’t always practical in today’s fast-paced, labor-challenged kitchens. The detailed chapters of Sarazen’s book can stand in for that one-on-one mentorship, as she covers recipe development, formatting, nutrition guidance and visual presentation—the visual part more important than ever in this age of Instagram and TikTok. As a registered dietitian, professional recipe developer and former restaurant chef, Sarazen shares all the skills that go into writing a recipe and why those skills are key to a successful operation.

Larissa Dubose is a certified sommelier and national director of beverages for Paradies Lagardère, overseeing the wine program at Vino Volo, the wine bars at airport locations all over North America. She’s tasked with creating an oasis for busy travelers who want to relax with a glass or flight of wine and perhaps a bite to eat before boarding their plane. Chef Duane Nutter and Dubose coordinate wine and food pairings. At each location, Dubose has curated a diverse wine selection that appeals to every type of palate, often incorporating local bottles and working with the chef to pair complementary small plates and snacks. Her favorite current flight is called “Behind the Vines,” which highlights wines from BIPOC and/or women-owned producers. She has also introduced an alcohol-free wine list and a new loyalty program for frequent guests. Training and server education are key to Vino Volo’s mission and Dubose is especially proud of the annual Vino Volo GM Summit she organizes. “It gives our general managers the opportunity to go to different wine regions every year for an immersive experience and does wonders for their wine knowledge,” she says. Listen as Dubose shares the details behind the success of Vino Volo’s unique wine program.

Arthur Carl II joined IHOP at the end of 2022, and in just over a year, he has accelerated menu innovation and taken the 1,794-unit pancake house in new culinary directions. Carl began by identifying gaps in the menu, quickly developing a line of indulgent Eggs Benedict and sweet and savory crepes to elevate the morning daypart. Then he leaned into lunch and dinner, introducing a collection of Ultimate Steakburgers with culinary touches, like bacon jam and Parmesan crisps. Pancake Tacos followed—an instant hit with both new and core customers. Pancakes will always be a platform for innovation at IHOP—new this year is the chain’s Pancake of the Month promotion—but Carl is going beyond pancakes to bring on-trend ingredients and chef-driven dishes to the menu. Listen as the chef describes how he balances value, quality and innovation, talks about IHOP’s attention-getting menu and marketing tie-ins, and shares what’s next at the iconic chain.

Ryan Ratino has helmed the kitchens at D.C. restaurants JONT and Bresca for several years, earning Michelin stars for both. Now he’s taking on Florida, opening MAASS in the Four Seasons Hotel in Fort Lauderdale and putting the finishing touches on OMO in Orlando. Each of the restaurants has a distinct personality and offers a distinct dining experience, from the bistro-style Bresca to the Japanese-inspired tasting menu at JONT and the contemporary seasonal spirit of MAASS. At OMO, Ratino is curating a “choose your own adventure” dinner experience. He is also laser-focused on service, even creating the position of director of hospitality at MAASS to pamper guests with something extra. Listen as the 33-year-old chef and restaurateur describes how his passionate pursuit of excellence pushes him and his team to constantly evolve and how as he matures, his restaurants mature with him.

Steven Chandler, general manager of Husk in Charleston, S.C. earned his culinary chops in the back-of-the-house, working in hotel kitchens overseeing purchasing, event planning, catering and more. But he felt his true calling was in the front-of-the-house, and he made that transition several years ago, landing at Husk in 2022. Since he joined the team, he’s elevated the training program, added a bar and patio with a more casual vibe and menu and preserved the cherished restaurant’s legacy while positioning it for the future. Listen as Chandler describes how his empathetic approach and holistic hospitality experience serve him well as GM, shares the keys to creating a positive culture and talks about what’s next for Husk.

Alexis Schultze Parra became a fan of juicing as a California mom and yoga enthusiast before she co-founded Nekter Juice Bar 13 years ago. The healthy fast casual has since grown to over 300 locations, and in her role as chief visionary officer, Parra oversees culinary, supply chain, marketing and more. Although Nekter has a large core customer base for its convenient, nutritious and functional juices, smoothies and bowls, she is exploring new ways to grow this audience beyond the health-conscious consumer. Recent collaborations with beauty and gaming brands have created innovative menu items and attracted new users, she said. Listen as Parra describes how she is evolving the menu to be both fun and functional, how she maximizes her role as a female leader through mentorship and her plans for Nekter in the year ahead.

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.

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.

Jenner Tomaska and Katrina Bravo, husband and wife co-owners of Esmé, met when they were both starting out in the industry at MK, a groundbreaking Chicago restaurant that has since closed. The pair eventually married and ventured out on their own, opening Esmé in 2021. The Chicago fine-dining restaurant embodies their vision to marry Bravo’s passion for art and Tomaska’s passion for culinary artistry with the shared goal of providing first-rate hospitality. Esmé offers an evolving tasting menu inspired by Chicago’s rich cultural scene. The couple collaborate with local artists and creatives, and each quarter, Esme’s menu, servingware, décor and music reflect the current artistic collaboration. Listen as Bravo and Tomaska describe their one-of-a-kind Michelin-starred dining destination and share how they tell their story through a culinary and artistic lens.

Philippe Massoud grew up Lebanon, spending a lot of time in his family’s hotel learning hospitality and cooking from the best. He was forced to leave his country during the civil war, arriving in the U.S. with a strong desire to pursue his culinary passion. That desire finally became a reality 15 years ago, when, after many fits and starts, he opened ilili in New York City, introducing Americans to Lebanese fine dining. The restaurant, whose name means “tell me” in colloquial Arabic Lebanese, features a striking modern design and a progressive menu that showcases many of Massoud’s family recipes. Two years ago, a second ilili opened in Washington, D.C. Listen as Massoud shares his arduous journey from refugee to restaurateur, how discovering the “recipe card” in a food and beverage class at Cornell University changed his life, and how he has plans in the works to expand ilili to more locations.

Towards the end of every year, Technomic releases its annual predictions for the year ahead. Lizzy Freier, director of menu research and insights, worked with her team of researchers and analysts to compile Technomic’s report, “What’s in Store for 2024.” She joins the podcast to talk about the data-based trends that rose to the top. Freier digs into the report to reveal vivid details behind the predictions. Listen to find out how weather is impacting menus, why breakfast and brunch are rising in popularity, how TikTok is influencing what we eat in restaurants and why 2024 is “the year of the tomato.”

Joel Reynders was named VP of culinary and executive chef at Bar Louie just last May, and he hit the ground running. The 67-unit chain has long been a popular happy hour destination, but guests would order a drink or two and some nibbles and leave to have dinner someplace else. To fill that gap, Reynders—whose casual-dining experience includes Red Lobster, Darden, Tijuana Flats and more—developed a new collection of approachable, flavor-forward dinner entrees and sides. He also worked on filling the lunch gap with $10 menu items that could get customers in and out quickly. And he expanded the bar menu with craveable bites like fried cheese curds, truffle fries and shareable flatbreads. All along, his R&D goal was to make sure the food complemented and didn’t overpower Bar Louie’s all-important cocktails. And while affordability was key, Reynders paid lots of attention to execution, too. Performance provides value to consumers as much as price, he feels. Listen as Reynders details how he’s elevated the culinary experience at Bar Louie while preserving its DNA and where he’s taking the menu next.

Becky Boyd has worked at Outback Steakhouse most of her adult life, starting as a server and moving up to bar manager and eventually to her current position as Director of Menu Innovation & Strategy for all of Bloomin’ Brands. Bloomin’ is the parent company of Outback, Bonefish Grill and Carrabba’s Italian Grill. Outback is currently on an innovation tear, launching seasonal limited-time menus at a steady pace. The most recent promotions focused on Fall’s Swicy menu flavored with the sweet heat of hot honey and “Steakmas Season” for the holidays. Boyd and her team pay equal attention to the food and drink sides of the menu during R&D sessions, with cocktails such as the Winter White Cosmo and Hot Honey Margarita becoming instant signatures. But for the Steakmas promotion, the menu riffs on two core items: ribeye steak and the Bloomin’ onion. Listen as Boyd shares her culinary journey, talks about how Outback’s Australian connection differentiates the menu and reveals what might be coming next on the menu.