Hot food takes, cool food people, never a lukewarm moment. Welcome to The Dishcourse, where three food industry and trend experts come together to dish and debate the hottest topics in food innovation. Each episode kicks off with a deep dive into current trends—from the latest restaurant menus to viral social media dishes— setting the stage for a lively discussion. When the occasional guest drops by with their own bold food claim (like “Is a toaster pastry a ravioli”), plates could start flying—or brand-new menu concepts could be invented in real-time. Every episode wraps with a fresh recipe idea, blending creativity and controversy in the tastiest way possible.
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Hot food takes, cool food people, never a lukewarm moment. Welcome to The Dishcourse, where three food industry and trend experts come together to dish and debate the hottest topics in food innovation. Each episode kicks off with a deep dive into current trends—from the latest restaurant menus to viral social media dishes— setting the stage for a lively discussion. When the occasional guest drops by with their own bold food claim (like “Is a toaster pastry a ravioli”), plates could start flying—or brand-new menu concepts could be invented in real-time. Every episode wraps with a fresh recipe idea, blending creativity and controversy in the tastiest way possible.
QSR, PDQ digs deep into the delicious, craveable world of quick-serve restaurants (aka ”fast food”). We also welcome our first guest, Brian Brindza, Director of Culinary and Menu Innovation at Toppers Pizza, who graciously answers every one of our burning questions, like: Which fast food chain’s mascot would you have dinner with, and why? What’s going on between QSRs and fine dining trends? Which one is better? Which one is more influential?
The Dishcourse
Hot food takes, cool food people, never a lukewarm moment. Welcome to The Dishcourse, where three food industry and trend experts come together to dish and debate the hottest topics in food innovation. Each episode kicks off with a deep dive into current trends—from the latest restaurant menus to viral social media dishes— setting the stage for a lively discussion. When the occasional guest drops by with their own bold food claim (like “Is a toaster pastry a ravioli”), plates could start flying—or brand-new menu concepts could be invented in real-time. Every episode wraps with a fresh recipe idea, blending creativity and controversy in the tastiest way possible.
