"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
5.0(2 reviews)
252 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
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good
Publishing Consistency
Every 10 days
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Recent Episodes
August 11, 2026
Michael Zentner has it figured out at Merci in Charleston, South Carolina
<p>Michael Zentner has followed a fairly normal career path in the restaurant industry, but in many ways has had an unusual level of success. He started by washing dishes in restaurants in his native Rhode Island and then attended The Culinary Institute of America before working in restaurants in Idaho, Boston, and Washington, D.C., including a stint with chef and restaurateur Michael Schlow.</p><p>He moved to Charleston, South Carolina, to be closer to his wife Courtney’s family, cooking at Charleston Grill under chef Michael Weaver. </p><p>That came to an end with the pandemic, and the Zentners started a catering and event business called The Drifter. In 2025, they decided to open a restaurant and found an 1820s townhouse that he turned into a 24-seat restaurant called Merci. The signature dish is Beef Wellington, but Zentner also celebrates the bounty of the region by cooking with the local produce. It’s open just four days a week and is always busy. </p><p>Zentner discussed his approach to cooking, his approach to the business, and plans for a private dining room and, possibly, opening for a fifth day.</p><p>Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.</p>
August 4, 2026
Bobbie Lloyd brings a lifelong love of baking to Magnolia Bakery's C-suite
<p>Magnolia Bakery started as a small neighborhood bake shop in New York City’s Greenwich Village and quickly rose to fame as a cupcake destination, thanks to “Sex and the City.” Today it numbers 53 locations and franchises are popping up around the U.S. and the world.</p><p>Bobbie Lloyd has been with the company 20 years, joining when there was just that one original shop. She has served in a number of capacities, including president and COO, CEO, and now chief baking officer, sharing that title with her other role as chief brand officer. She admits that you wouldn’t think those job responsibilities could fall into one person’s lap, but the baking hat is the one she loves best, and she regularly goes into the kitchen right across from her office to create dessert recipes and bake. </p><p>Bobbie Lloyd, chief baking officer, Magnolia Bakery</p><p>Lloyd developed her passion for baking at the side of her great grandmother, grandma, and mom, and took her first cooking class at age 8. She eventually went to culinary school, worked in a number of restaurants, and opened a place called American Accent with a partner in Boston. When that restaurant closed, she moved to New York, became a personal chef for Calvin Klein, worked her way up from server to manager at Union Square Café, and opened a wrap concept before wraps were a thing. </p><p>At Magnolia, Lloyd takes special pride in the company culture she has nurtured and the care and time she puts into training and mentoring. Another proud moment: Magnolia Bakery’s banana pudding was recently named No. 1 on Food Network’s Top Ten Desserts.</p><p>Listen as she shares insights into her role as chief baking officer and Magnolia’s global growth plans — one cupcake and container of banana pudding at a time.</p><p>Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.</p>
July 28, 2026
Joey Campanaro celebrates 20 years of Little Owl in New York City
<p>Veteran restaurateur Joey Campanaro opened Little Owl 20 years ago in New York City’s West Village to nearly instant acclaim with his legendary pork chops and meatballs. He has since expanded his business to include three other restaurants and an event space.</p><p>The Philadelphia native with family roots in the Italian regions of Calabria and Molise got his start washing dishes on the Jersey Shore and went on to work for restaurateurs Jonathan Waxman and Jimmy Bradley as well as the Patina Restaurant Group. He now draws inspiration from cuisines across the Mediterranean as well as incorporating Mexican and Japanese influences at Little Owl as well as Market Table, The Clam, and The Mary Lane, all also in the West Village. </p><p>Campanaro recently discussed his journey, including a blunder that got him exiled from New York for a while, as well as his perspective on the current dining scene. That scene has changed, but Campanaro doesn’t see that as an obstacle; he simply adjusts to new technology and dining habits while maintaining his focus on genuine hospitality, including making sure that a human answers the phone. </p><p>Tune in to learn about his approach to maintaining connections with his guests, understanding their tastes, managing costs, and why his first restaurant is called Little Owl.</p><p><a href="https://podcasts.apple.com/us/podcast/menu-feed/id1489992623"><strong>Subscribe on Apple Podcasts</strong></a>.</p><p><a href="https://open.spotify.com/show/4uS4rTw10fAc3B6qEXN18n"><strong>Subscribe on Spotify</strong></a>.</p><p>Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.</p>
252 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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