"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.
Menu Feed
Claim This Podcastby Restaurant Business Online
4.7(11 reviews)
244 episodes
Updated Daily
Accepts GuestsHas SponsorsLocation 🇺🇸
70
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality74
Social0
YouTube86
Engagement81
Podcast Overview
"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.
Language
🇺🇲
Publishing Since
11/15/2019
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70
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality74
Social0
YouTube86
Engagement81
7
Excellent Areas
3
Good Performance
9
Growth Opportunities
excellent
Episode Length
19 minutes
Performing excellently!
good
Publishing Consistency
Every 10 days
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Recent Episodes
June 16, 2026
Adrienne Cole infuses House of Marigold with culinary and entrepreneurial spirit
<p>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.</p><p>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.</p>
June 9, 2026
Tom Berry’s travels inspire the menus and concepts in COJE’s portfolio
<p>Meet Tom Berry, Chief Culinary Officer of COJE Management Group! 🍽️</p><p>Tom oversees 11 unique restaurants across Boston, spanning everything from Mexican and Chinese to Peruvian, Mediterranean, Cuban, French, and classic American steakhouse cuisine.</p><p>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! 🌊</p><p>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.</p><p>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.</p><p>🎧 Tune in now!</p>
June 2, 2026
Dimitri Zafeiropoulos promotes the diversity of Greek wines at Estiatorio Milos
<p>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.</p><p>He arrived in New York City in 2012 to study photography, paying his bills, as many aspiring artists do, by working in restaurants.</p><p>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.</p><p>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.</p>
244 total episodes available
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Frequently asked questions
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- What is Menu Feed?
- How often does this podcast release new episodes?
This podcast updates daily.
- Where can I listen to this podcast?
This podcast is available on 10 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
No, this podcast does not typically feature guests.
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