Best Bret Lieberman Podcasts (2025)

1
How restaurants can build a robust revenue stream through workplace catering 19:21

4d ago19:21

19:21

The average workplace catering order size is up 12% to about $420. That’s good news for restaurants, said Cindy Klein Roche, chief growth officer for ezCater, a platform that connects workplaces with dining concepts. But restaurants must optimize their online presence and present an appealing menu to get a piece of that growing pie. About 59% of th…

1
Marc Sheehan offers his own takes on New England cuisine in Paul Revere's former copper mill 31:10

12d ago31:10

31:10

Marc Sheehan has long been interested in the history of food. A graduate of the Culinary Institute of American in Hyde Park, N.Y., the Massachusetts native worked at Blue Hill at Stone Barns, Dan Barber’s farm, restaurant, and hotbed for culinary innovation in upstate New York, before working at Menton, a French-Italian restaurant by Barbara Lynch.…

1
Breaking into Animation: Leading with Imagination and Inclusion // Howie Hoffman #4252 36:00

12d ago36:00

36:00

In this episode of Breaking the Biz, we sit down with animation veteran Howie Hoffman, a visionary Creative Art Director whose work has helped define multiple eras of animated entertainment and advertising. Hoffman has brought some of pop culture’s most iconic visual moments to life—whether it’s the Trix Cereal rabbit in action, Michael Jordan ming…

1
How Cracker Barrel chef Matt Banton is expanding the flavor portfolio 29:40

19d ago29:40

29:40

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, visited Atlantic City’s Ocean Casino Resort, which just opened two new concepts from restaurateur Stephen Starr. Bret had a chance to sample menu items from Sunny’s, a breakfast-lunch spot, and Chez Frites, a bistro offering the familiar French plate o…

1
Chef BJ Lieberman on making a name for himself in Columbus, Ohio 35:21

19d ago35:21

35:21

Chef and restaurateur BJ Lieberman discussed his career evolution, from his time at Husk and Little Pearl in Charleston, SC, and Washington, DC, to the launch of his restaurants in Columbus, Ohio. He opened his first Columbus restaurant, Chapman's Eat Market, at a difficult time — August 2020 — but that restaurant was later listed as one of the mos…

1
Breaking into Cultural Crossroads: The Art and Impact of Music // Bobby Easton #4251 56:07

26d ago56:07

56:07

Born in Long Beach, California, to a U.S. Army colonel and a Korean army nurse, Bobby’s path seemed destined for discipline and structure. Yet from an early age, he was irresistibly drawn to art in all forms. After initially pursuing art in college, he experienced an epiphany: music was the most powerful artistic medium he could imagine. That revel…

1
Tyler Florence dishes on San Francisco and David Burke puts his pastrami to the test 52:22

26d ago52:22

52:22

Luckin Coffee is a massive concept based in China that is widely regarded as Starbucks’ chief global rival, although it just recently arrived in the United States. Pat Cobe, senior menu editor of Restaurant Business and co-host of Menu Talk, checked out one of the two New York locations, ordered a pineapple-and-coconut drink, and gave her impressio…

1
Happy Hour value and summer flavors 38:40

1M ago38:40

38:40

Menu launches haven’t slowed down coming off the July 4 holiday weekend. Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality spotted many new items this week. The beverage category continues to see a lot of action. Bret pointed out Starbucks’ relea…

1
The summer of spritzes 40:21

1M ago40:21

40:21

Much of the country suffered from a punishing heat wave last week, including New York City, where Menu Talk co-hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, both live. Earlier in the week, Bret went to Chili’s launch of three new premi…

1
Breaking Into Audio Description: Advocacy, Access & Authentic Storytelling // Alex Howard #2251 49:42

2M ago49:42

49:42

In this episode of Breaking the Biz, we sit down with Alex Howard — a young entertainment professional with over five years of administrative experience across film and TV development. An advocate for audio description and a champion for disability inclusion, Alex brings a unique perspective as a low vision professional navigating Hollywood. A 2020…

1
Oysters and value meals trend on summer menus 26:13

2M ago26:13

26:13

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 shak…

1
Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance 29:37

2M ago29:37

29:37

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, joined the podcast fresh off of a trip to Las Vegas where he attended Starbucks’ Leadership Experience 2025, where 14,000 managers from the coffeehouse chain, as well as its top executives and other leaders, gathered to reinvigorate the brand, which ha…

1
Breaking Into Neurodiverse Storytelling: Empowering Artists Through Media - Jason Weissbrod #1252 34:47

2M ago34:47

34:47

In this inspiring episode of Breaking the Biz, we sit down with Jason Weissbrod—a dynamic director, actor, producer, writer, and the co-founder of Spectrum Laboratory. With a career spanning film, television, web series, commercials, and theatre, Jason has spent the past 15+ years building creative pathways for neurodivergent and autistic artists. …

1
The 'chicken wars' enter a new phase 30:20

2M ago30:20

30:20

McDonald’s had been teasing the return of its chicken Snack Wraps on social media, but Popeyes beat them to the punch with the launch of similar wraps of their own. That was the big menu news this week that was discussed by hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restauran…

1
Breaking Into Sound: Composing a Future Beyond Limits // Philip Mantione #5251 1:00:09

2M ago1:00:09

1:00:09

What does it take to turn sound into a language of possibility? In this episode of Breaking the Biz, we journey into the expansive world of experimental sound art, composition, and multimedia with Philip Mantione — a Los Angeles-based sound artist whose career challenges the boundaries of traditional music and embraces a world where creativity is u…

1
Persian food emerges in the Middle Eastern niche 42:54

2M ago42:54

42:54

Peaches, guava and Persian flavors are trending on menus this week, according to Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, co-hosts of the Menu Talk podcast. Bret observed that peach-themed drinks are making a comeback this summer. Chick…

1
Breaking Into Soundscapes: Crafting Connection Through House // Tim Palm #1251 1:13:31

2M ago1:13:31

1:13:31

Swedish electronic artist Tim Palm joins Breaking the Biz to discuss creativity, community, and breaking into the music industry on his own terms. From custom looping tech to AI's role in music, this episode explores the space between sound and connection—and what it means to truly vibe. Known for his immersive style and genre-defying house tracks,…

1
Cannabis drinks make a splash at the National Restaurant Show 46:44

3M ago46:44

46:44

Bret and guest co-host Heather Lalley discuss the latest food and beverage trends and share an interview with Susan Bae, executive pastry chef of Moon Rabbit in Washington, D.C. With the National Restaurant Show in the rearview mirror, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, welcomed a guest…

1
Innovation rules at 2025 MenuMasters 33:51

3M ago33:51

33:51

The annual National Restaurant Association Show in Chicago concluded Tuesday, and both editors spent the last four days walking the Show floor, sampling food and drinks from the thousands of exhibitors, recording podcasts and video interviews and attending events. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant …

1
Breaking Into Visibility: Building Community Through Chronic Illness // Nikita Chopra #12242 57:22

3M ago57:22

57:22

After living with severely debilitating psoriasis and psoriatic arthritis for over 30 years, Nitika Chopra spent much of her life feeling isolated by her health struggles. For years, she believed this loneliness was a personal flaw—until she began opening up and discovered a shared sense of invisibility among others with chronic illness. In this po…

1
The power of ube 44:06

3M ago44:06

44:06

Ube, the photogenic purple sweet potato from the Philippines, has been trending gradually in the United States. It got a boost recently when it made it onto the menu of the three Starbucks Reserve Roastery locations in Chicago, New York, and Seattle where it’s added to a coconut cold foam and spooned over an Espresso Martini. Pat Cobe, senior menu …

1
Breaking Into Inclusion: Reimagining Autism in Entertainment // Judi Uttal # 12241 1:02:44

3M ago1:02:44

1:02:44

How do we bridge the gap between neurodivergent talent and meaningful employment in Hollywood? In this episode of Breaking the Biz, we speak with Judi Uttal, president of the Orange County Asperger’s Support Group (OCASG) and founder of the Autism In Entertainment Workgroup. Drawing from a powerful mix of personal experience and professional insigh…

1
How one eatertainment concept is elevating its food game 32:28

3M ago32:28

32:28

Cinco de Mayo is now in the rearview mirror, and restaurant chains are focusing on new tie-ins. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, noted the launch of Sonic’s Unicorn Dreams Slush, a bubbly, bright pink drink that comes with a choice of four color-changing straws. It’s perfectly positio…

1
Limited-time offers roll out at warp speed 47:45

3M ago47:45

47:45

Lots of LTOs and permanent menu items launched recently, as innovation accelerates. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, started with the big news: Crispy Chicken Strips are now on McDonald’s permanent menu—the mega-chain’s first new menu item since 2022. Arby’s continues its LTO collabor…

1
Chain chefs share menu insights 35:40

4M ago35:40

35:40

Pat Cobe, senior menu editor at Restaurant Business, and Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality, together moderated a menu innovation panel at the Restaurant Leadership Conference last Monday in Phoenix. Participants included operators from Popeyes, Noodle’s & Company, Potbelly, Applebee’s …

1
Wendy's rolls out new line of Frostys 33:33

4M ago33:33

33:33

Hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, had a busy week going to chain restaurants’ promotional events in New York City. Pat had high tea featuring Portillo’s menu items, and Bret went to a preview of the first United States loca…

1
Pickle-mania sweeps restaurants 35:24

4M ago35:24

35:24

Pickles are moving from sidekick to main event on restaurant menus, as the Menu Talk co-hosts witnessed recently. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, attended Popeyes’ pickle reveal at the chain’s flagship Times Square location in New York City. The restaurant was decked out in green fro…

1
Breaking Into Entrepreneurship: Franchising the Arts with Purpose 45:04

4M ago45:04

45:04

In this episode of Breaking the Biz, we speak with Oksana® Kolesnikova, a classically trained pianist turned entrepreneur and educator, who has built a thriving business at the intersection of the arts and education. As CEO of Oksana® Franchising International, Inc., and founder of Oksana® Management Group, Oksana® Enrichment Programs, and the Oksa…

1
Breaking Into Music Management: Strategy, Success & The Spotlight // Mike Holland #3251 54:49

4M ago54:49

54:49

What does it take to guide an artist from underground buzz to mainstream success? In this episode, we sit down with Mike Holland, the powerhouse manager behind Grammy-nominated artists like Logic and 6ix. With years of experience in music, film, and social media management, Mike has mastered the art of artist development, marketing strategy, and na…

1
Beverages catch fire 37:44

4M ago37:44

37:44

Beverage concepts are proliferating across the country, and for good reason. As Pat Cobe, senior menu editor of Restaurant Business, reported recently and discussed on this week’s podcast, Gen Z has become a generation of afternoon treat-buyers and they enjoy rewarding themselves with something colorful and refreshing that they can exhibit proudly …

1
Chef Scott Davis on Noodles & Company's revamp, plus more menu upgrades 29:48

5M ago29:48

29:48

Spring brings a lot of menu activity, and the most recent launches show a focus on upgraded ingredients and formats. Menu Talk hosts Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor of Restaurant Business, noted Maggiano’s updates, which include Wagyu meatballs and Ch…

1
A closer look at spring's menu makeovers and fruity flavors 30:20

5M ago30:20

30:20

Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, agree that restaurants are pushing out spring flavors earlier than ever. It’s also the season for menu makeovers at several restaurant chains. After identifying “team mom” as a co…

1
Restaurant chains roll out seafood specials for Lent 37:14

5M ago37:14

37:14

Lent is upon us, and that means seafood specials at restaurants across the country, both for Catholics who refrain from eating meat on Fridays during the six-week period, and for those for whom it has become a seasonal lifestyle for other reasons. Pat Cobe, senior menu editor of Restaurant Business, noticed some relatively unusual fish, such as Ala…

1
Breaking into Stand-Up: Comedy Without Limits // Steve Way #11242 42:50

5M ago42:50

42:50

Laughter has no barriers, and neither does Steve! By day, he's shaping young minds as a substitute teacher, but by night, he takes the stage as a stand-up comedian, proving that humor and perseverance go hand in hand. Born with Muscular Dystrophy, Steve has never let his disability define him—whether he's performing in New York's comedy clubs, givi…

1
Starbucks welcomes spring with cherry and ube drinks 36:12

5M ago36:12

36:12

Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, were both invited to a preview of Starbucks’ spring menu. At the tasting, which took place at the Starbucks Reserve location in NYC’s Empire State Building, they sampled a collection of colorful …

1
Breaking into Production: Crafting Accessibility in Entertainment // Jeff Prushko # 11241 41:15

5M ago41:15

41:15

For the past decade, Jeff has been making his mark in the entertainment industry as a key player at Videndum Production Solutions. Born and raised in Connecticut, Jeff was diagnosed at birth with arthrogryposis and has used a wheelchair for mobility throughout his life. His passion for the industry is matched by his commitment to disability advocac…

1
Exploring the first IHOP-Applebee's cobranded restaurant 38:16

6M ago38:16

38:16

Pat Cobe, senior menu editor of Restaurant Business, recently attended a milestone event for the town of Seguin, Texas: the debut of the first Applebee’s-IHOP cobranded restaurant. With around 110 items, the menu is about as large of those of Applebee’s and IHOP individually, featuring their greatest hits alongside collaborative mashups, like a Buf…

1
Danny Meyer's new restaurant opens in Times Square 30:31

6M ago30:31

30:31

Danny Meyer’s Union Square Hospitality Group (USHG) just reopened the "The View" restaurant atop the Marriott Marquis Hotel in NYC’s Times Square. Bret had a chance to attend the opening reception, and he remarked that while revolving rooftop restaurants are not generally known for their great food and cocktails, clearly Danny Meyer and his team ar…

1
Breaking into Innovation: Designing Tech for Everyone // Haim Kairy #10243 53:38

6M ago53:38

53:38

In this episode of Breaking the Biz, we explore how creativity, technology, and determination converge to redefine accessibility. Our guest, Haim Kairy, co-founder of Arcana Instruments, shares his remarkable journey from a career in cyber defense and tech consulting to developing the world’s first inclusive music instrument. With a rich background…

1
Doughnut chains go all out on Valentine's Day 32:06

6M ago32:06

32:06

Valentine’s Day is approaching quickly, and another major American midwinter celebration, the Super Bowl, is just past. Chain restaurants gear up for both of them, each in their own way. Pizza concepts have long offered heart-shaped pies for Valentine’s Day, but doughnut chains are following that lead and offering their core products in heart shape…

1
Unexpected Valentine's Day menu promotions 43:02

6M ago43:02

43:02

Valentine’s Day is fast approaching and many restaurants are offering the usual romantic dinners for two. But this year, even coffee cafes and smoothie bowl concepts are spreading the love with specials themed to the holiday. Pat and Bret chat about the trend, and how restaurants are not just targeting couples anymore. An OpenTable survey found tha…

1
Breaking into Festivals: Crafting Unforgettable Experiences // Laurie B. Kirby Esq. 52:13

6M ago52:13

52:13

In this episode of Breaking the Biz, we’re joined by Laurie B. Kirby, Esq., a trailblazing producer, attorney, and thought leader in the entertainment and events industry. As the powerhouse behind FestForums and Best of the Fests, Laurie brings decades of experience shaping unforgettable festivals that celebrate music, film, food, and wine. From he…

1
Breaking into Production: The Art of Storytelling on Screen // Evan B. Stone #10242 34:00

6M ago34:00

34:00

In this episode of Breaking the Biz, we sit down with Evan B. Stone, a powerhouse in the world of production, cinematography, and documentary filmmaking. From groundbreaking projects like Expedition Unknown, Naked & Afraid, and Shark Week to his Emmy-winning work, Evan shares his journey of breaking into the entertainment industry, crafting compell…

1
Super Bowl specials start trickling in 43:02

6M ago43:02

43:02

The Super Bowl is approaching fast as the Kansas City Chiefs will face the Philadelphia Eagles in New Orleans on Feb. 9, and in the restaurant world the Big Game means big orders of chicken wings. Promotions for wings aren’t rolling in quite the way they have in recent years, but Pat pointed to a couple of them, including new wing sauces such as Po…

1
Breaking into Animation: From Storyboards to Supervising Director // Jake Hollander #10241 54:57

7M ago54:57

54:57

Jake Hollander joins us to discuss his incredible journey through the world of animation as a Supervising Director, Writer, and Creator. From working on fan-favorite series like Krapopolis and Duncanville to creating original IPs, Jake shares how his love of storytelling—shaped by fantasy and sci-fi classics like those of Isaac Asimov and J.R.R. To…

1
Far-out pizza toppings and beefy limited-time offers 38:19

7M ago38:19

38:19

Pizza toppings are going way beyond the usual these days. Pat and Bret discussed that trend, leading off with all the appetizer-inspired pizzas we’ve seen lately. Jalapeño poppers, a nostalgic bar food, are back as pizza toppers at &pizza and Your Pie, plus Your Pie has another LTO pizza topped with spinach-artichoke dip. Bret came across Chicken T…

1
Breaking into Live TV: The Pressure and Payoff of Going Live // Philip Dvorak #9244 1:00:06

7M ago1:00:06

1:00:06

In this episode of Breaking the Biz, we dive into the fast-paced, high-pressure world of live television with Philip Dvorak, an accomplished associate director with 20 years of experience in TV production. Phil specializes in control room operations for live news and sports programming, ensuring all elements are perfectly timed and ready for direct…

1
Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce 37:32

7M ago37:32

37:32

This new year, there has been a lot of buzz about how short-lived most people’s commitment to their resolutions are. Pat and Bret discussed that trend, and the fact that restaurants don’t pile on the better-for-you limited-time offers in early January the way they used to. Instead, they start rolling out later in the month, possibly in anticipation…

1
Breaking into Accessibility: Fan Services in Entertainment // Jon Bell #9243 1:02:42

7M ago1:02:42

1:02:42

In this episode, we explore the role of accessibility in entertainment with the Live Nation Director of Fan Services & Accessibility for Venues. Discover how scalable, fan-centered programs and seamless experiences are designed for fans of all backgrounds, including those with disabilities. From conducting accessibility audits to collaborating acro…

1
2025 menu predictions and Dry January news 32:45

7M ago32:45

32:45

Welcome to a new year of Menu Talk. On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor at Restaurant Business, talk trends. New Year’s Day marks the start of Dry January, which seems to be motivation for people to moderate alcohol consumption for…

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