Jennifer and Michele Kaminski are sisters and cofounders of 2 Korean Girls, a ghost kitchen that opened in Miami during the pandemic. The two had been planning the virtual concept for three years, offering a menu of delivery-friendly Korean-style bowls in an area devoid of Korean restaurants.

Their mom, Sunny, owns a Korean restaurant in Indiana and helped the pair develop the menu, but her daughters added modern, whimsical touches to the recipes, like a heart-shaped egg on top of their best-selling bibimbap. Renowned Florida chef Allen Susser serves as their mentor and consultant—a vital member of the team for novice entrepreneurs, say the Kaminskis.

Listen as they talk about their take on Korean food, cultivating digital hospitality and growing 2 Korean Girls into the future.

Peter Farrand, chief food and beverage innovation officer at Smokey Bones, felt that customers needed a little more variety to complement the restaurant’s signature barbecue items.

So he diversified the menu, creating what he calls a “protein candy store,” where guests have the choice of many different cuts, global flavor profiles and formats. He also added more seafood choices and a veggie burger, as well as helped develop two virtual brands that provide additional platforms for experimentation.

Listen as Farrand describes Smokey Bones’ new culinary direction and shares how he is controlling costs and managing supply, with meat prices and sourcing challenges on the rise.

Passavant Community is a senior-living complex in Zelienople, Pa., managed by Cura Hospitality, an Elior company. General Manager Barbara Ferguson, a former fine-dining chef, oversees Passavant’s dining program, which includes restaurants, retail outlets, catering and Cura’s newest initiative—Fresh at Home meal kits.

Listen as she describes the impact of this initiative and many of the other innovations she’s launched at the retirement community to engage both staff and residents.

Piada Italian Street Food takes its name from the piada, a flatbread dough that’s baked on a stone grill and hand-rolled with a variety of fresh, authentic fillings. But Matthew Harding, senior VP and culinary director for the 38-location fast casual, has taken the menu way beyond its namesake.

Chef Harding trains his teams to make sure every dish leaves the line with a “chef’s touch.” Listen as he shares how Piada is expanding into new markets with a new footprint and how he continues to innovate the menu as the fast-casual concept grows.

The Melt Shop grew from a concept serving best-of-class grilled cheese sandwiches and melts to offer fried chicken, mac and cheese, and wings. Throughout the brand’s growth, new menu extensions had to fit founder and CEO Spencer Rubin’s basic criteria: How do we “Melt Shopify” it with big, bold flavors and other points of differentiation?

Listen as Rubin talks about The Melt Shop’s evolution and how he is growing and positioning the concept for a post-pandemic world.

Chris Simms is founder and CEO of Lazy Dog Restaurant & Bar, a casual-dining chain with 39 locations. Simms and his team strive to make Lazy Dog the “next generation of casual dining” by delivering a unique experience through its menu mix, ambience and hospitality.

Culver’s has grown from a Wisconsin chain of family-owned quick-service restaurants to an 800-unit brand with locations in 25 states. Director of Menu Development Quinn Adkins joined Culver’s in 2015, helping to drive that growth with slow but steady menu innovation.

Listen as Adkins talks about Culver’s longtime mission of partnering with Wisconsin farmers and how he brings culinary flair to a quick-service menu.

Another Broken Egg, a breakfast, brunch and lunch chain with 75 locations, boasts a seasonally driven menu with a balance of indulgent and healthy dishes.

Vice President of Culinary Jason Knoll shares his strategy for creating crowd-pleasing dishes by listening to guests and incorporating their feedback. He focuses on signatures consumers can’t easily make at home and pays equal attention to the beverage side, crafting cocktails and juices that reflect the flavors and ingredients that drive the food menu.

During the last year, Just Salad continued to prioritize menu innovation by launching warm bowls, introducing marinated chicken thighs as a protein option and creating meal kits for consumers cooking at home.

Jhonny Castro, culinary director of the 42-unit fast casual, describes his culinary journey from the prep line to head chef, collaborating with the Just Salad team to set the health-focused fast casual apart from its competitors.

Bartaco’s Mexican beach vibe attracts a lively crowd drawn by the brand’s fresh, made-to-order drinks and authentic tacos. During the pandemic, Beverage Director Nicole Quist launched a successful cocktails-to-go program—a challenge to put in place across 20 locations in 11 states with different sets of regulations.

Listen as she shares her excitement about the beverage program at Bartaco.