How top chefs unknowingly do R&D for Applebee's
Notes de l’épisode
Imagine for a moment that you are a head chef. Not at The French Laundry or Alinea. Not at a local diner or greasy spoon. No. You're the head chef at a big chain like Applebee's or Cheesecake Factory. And it's your job to oversee a menu that will be used at hundreds of locations. Or thousands.
Your menu needs to satisfy customers in the suburbs and appeal to diners who live in foodie cities. It needs to have classics and comfort food, but also fun, new dishes and drinks that reflect new tastes and trends.
So how do you decide what to add—and when?
My guest today is Lizzy Freier. Lizzy is a trend forecaster who leads the menu research team at Technomic. And for more than 15 years, she's helped national restaurant chains answer questions like these.
In other words … Lizzy predicts the future. The future popularity of yuzu and imitation meat and hot sauces that are sweet and spicy, or "swicy."
Show Notes
"An expected end-of-year federal ban puts hemp businesses in jeopardy" by Molly Ashford, All Things Considered https://www.npr.org/2026/02/18/nx-s1-5668495/an-expected-end-of-year-federal-ban-puts-hemp-businesses-in-jeopardy
"What the Hell Happened to Wendy's?" by Adam Chandler, Slate https://slate.com/life/2026/04/wendys-near-me-location-closures-menu.html