
Sign up to save your podcasts
Or
Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he checked out some of the city’s restaurants and took a short oyster tasting tour. He stayed at the Lenox Hotel, where Willow & Ivy is the on-premise restaurant.
The two editors also talked about the surge in shakes, beverages and desserts inspired by the TikTok-famous Dubai Chocolate Bar. The viral sensation is impacting menus at Shake Shack, Nick the Greek, Paris Baguette and other concepts, which have recently rolled out items with a combo of chocolate, pistachio cream and kataifi (crisp shreds of toasted phyllo dough)—all components of the chocolate bar.
We then shared an interview with Laura Camerer, senior manager of culinary, supply chain & facilities for Chicago-based Protein Bar & Kitchen. Protein is in high demand, and this fast casual incorporates the nutrient into many menu items as well as its name. Listen as Chef Camerer describes how she recently expanded the menu with eight smoothies and bowls while adding just two new ingredients to the pantry, and how steak is figuring into her next menu launch.
5
66 ratings
Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he checked out some of the city’s restaurants and took a short oyster tasting tour. He stayed at the Lenox Hotel, where Willow & Ivy is the on-premise restaurant.
The two editors also talked about the surge in shakes, beverages and desserts inspired by the TikTok-famous Dubai Chocolate Bar. The viral sensation is impacting menus at Shake Shack, Nick the Greek, Paris Baguette and other concepts, which have recently rolled out items with a combo of chocolate, pistachio cream and kataifi (crisp shreds of toasted phyllo dough)—all components of the chocolate bar.
We then shared an interview with Laura Camerer, senior manager of culinary, supply chain & facilities for Chicago-based Protein Bar & Kitchen. Protein is in high demand, and this fast casual incorporates the nutrient into many menu items as well as its name. Listen as Chef Camerer describes how she recently expanded the menu with eight smoothies and bowls while adding just two new ingredients to the pantry, and how steak is figuring into her next menu launch.
38,649 Listeners
29,249 Listeners
3,891 Listeners
32,260 Listeners
30,219 Listeners
2,955 Listeners
1,023 Listeners
72 Listeners
28 Listeners
5,923 Listeners
9,095 Listeners
27 Listeners
0 Listeners
5 Listeners
967 Listeners
17 Listeners
12,743 Listeners
8 Listeners