Podcasts
Executive chefs from restaurant chains discuss menu strategy, what their customers want and new products in the pipeline.
Matthew Dunn
Crab Is Joe's Middle Name
Joe’s Crab Shack launched an auspicious new menu in May. It’s the first since Landry’s sold Joe’s to private-equity firm J.H. Whitney last year. It’s also the first time guests will get to taste the talents of Matthew Dunn, who spoke to Chain Leader Contributing Editor Monica Rogers about his efforts to put crab back at the center of the plate and to offer guests zesty new tastes and values.
Read a transcript of the interview with Matthew Dunn.
Joe’s Crab Shack launched an auspicious new menu in May. It’s the first since Landry’s sold Joe’s to private-equity firm J.H. Whitney last year. It’s also the first time guests will get to taste the talents of Matthew Dunn, who spoke to Chain Leader Contributing Editor Monica Rogers about his efforts to put crab back at the center of the plate and to offer guests zesty new tastes and values.
Read a transcript of the interview with Matthew Dunn.
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Posted: May 27, 2008 | Permalink
Scott Randolph
T.G.I. Friday's Presents Best in Show
Chain Leader spoke with T.G.I. Friday's the week it launched a multimillion-dollar promotion with cable television's Food Network in February. Here's what Scott Randolph, senior director of culinary research and development for the chain, had to say about the competition, adapting the recipes to fit T.G.I. Friday's menus and more.
Read a transcript of the Scott Randolph interview.
Chain Leader spoke with T.G.I. Friday's the week it launched a multimillion-dollar promotion with cable television's Food Network in February. Here's what Scott Randolph, senior director of culinary research and development for the chain, had to say about the competition, adapting the recipes to fit T.G.I. Friday's menus and more.
Read a transcript of the Scott Randolph interview.
Sign up for the Toque Radio Podcast RSS feed
Posted: Mar 20, 2008 | Permalink
Mark Hampton
Vicorp Restaurants' Independent Study
Anybody craving innkeeper Mark Dresser’s Blueberry Stuffed French Toast used to have to travel to The Maples Inn in Bar Harbor, Maine, to get some. But Vicorp Restaurants’ “Legendary Restaurants, Legendary Recipes” program has changed all that. In November, signature dishes from independent operations became guest stars at Bakers Square and Village Inn. Mark Hampton, Vicorp’s vice president of culinary and supply chain, talked to Chain Leader Contributing Editor Monica Rogers about how the company executes the program.
Read a transcript of the Mark Hampton interview.
Anybody craving innkeeper Mark Dresser’s Blueberry Stuffed French Toast used to have to travel to The Maples Inn in Bar Harbor, Maine, to get some. But Vicorp Restaurants’ “Legendary Restaurants, Legendary Recipes” program has changed all that. In November, signature dishes from independent operations became guest stars at Bakers Square and Village Inn. Mark Hampton, Vicorp’s vice president of culinary and supply chain, talked to Chain Leader Contributing Editor Monica Rogers about how the company executes the program.
Read a transcript of the Mark Hampton interview.
Sign up for the Toque Radio Podcast RSS feed
Posted: Feb 1, 2008 | Permalink
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