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Restaurant Business Online에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Restaurant Business Online 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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Mushrooms, Malaysian food and Pizza Hut's new pie

30:28
 
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Manage episode 425610552 series 3266502
Restaurant Business Online에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Restaurant Business Online 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

This week, Pat Cobe, senior menu editor of Restaurant Business, reported from Atlanta, where Menu Directions, a conference hosted by sister publication FoodService Director, had just wrapped up. Meanwhile, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, reported on happenings in New York City.

Foodservice Director covers on-site dining, so attendees were mostly chefs from healthcare, schools, corporate dining, etc., rather than restaurants per se. Pat reported that they’re a nice group eager to share ideas. This year that included strategies for using artificial intelligence in menu development, as well as approaches for reducing waste—such as using leftover coffee grounds as part of a spice rub for roasted beets and meats.

Bret, meanwhile, attended a party thrown by the Mushroom Council where he enjoyed cocktails as well as lettuce wraps and tostadas made with different varieties of the fungus, and learned that the trade association is trying to make Mushroom Mondays a thing. Mushroom products also were on display at Menu Directions, blended into beef meatballs by Mush Foods, Pat said.

Bret also attended the launch of Pizza Hut’s new Chicago Tavern-Style Pizza, a thin-crust pie that’s actually more popular in the Windy City than the better-known deep dish pizza.

And he interviewed James Wozniuk, the chef of Makan, a Malaysian restaurant that started in Washington, D.C., and just opened a second unit in Charleston, S.C. The chef discussed why he loved Malaysian food, how he discovered it as a non-Malaysian, and how he went about developing the menu for Makan, which means “to eat” in Malay.

  continue reading

171 에피소드

Artwork
icon공유
 
Manage episode 425610552 series 3266502
Restaurant Business Online에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Restaurant Business Online 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

This week, Pat Cobe, senior menu editor of Restaurant Business, reported from Atlanta, where Menu Directions, a conference hosted by sister publication FoodService Director, had just wrapped up. Meanwhile, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, reported on happenings in New York City.

Foodservice Director covers on-site dining, so attendees were mostly chefs from healthcare, schools, corporate dining, etc., rather than restaurants per se. Pat reported that they’re a nice group eager to share ideas. This year that included strategies for using artificial intelligence in menu development, as well as approaches for reducing waste—such as using leftover coffee grounds as part of a spice rub for roasted beets and meats.

Bret, meanwhile, attended a party thrown by the Mushroom Council where he enjoyed cocktails as well as lettuce wraps and tostadas made with different varieties of the fungus, and learned that the trade association is trying to make Mushroom Mondays a thing. Mushroom products also were on display at Menu Directions, blended into beef meatballs by Mush Foods, Pat said.

Bret also attended the launch of Pizza Hut’s new Chicago Tavern-Style Pizza, a thin-crust pie that’s actually more popular in the Windy City than the better-known deep dish pizza.

And he interviewed James Wozniuk, the chef of Makan, a Malaysian restaurant that started in Washington, D.C., and just opened a second unit in Charleston, S.C. The chef discussed why he loved Malaysian food, how he discovered it as a non-Malaysian, and how he went about developing the menu for Makan, which means “to eat” in Malay.

  continue reading

171 에피소드

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