The Dishcourse

A Dive into Dot Show Data

Is there anything better than feeling like you're actually on top of all the biggest food crazes? We're right there with ya. Cam, Renee, special guest Renee, and Cali talk about emerging food trends, overhyped trends, food that they want to see trending, and what whitespace there is on the horizon. With this year's delicious Dot Innovations show in the rearview mirror, this recap is filled with the very latest food intel. As always, it's fun, informative, and always packed with opinions.

The Smoke Show: Primal Love of BBQ

Our very own culinary alum Jessica Bograd is this week's special guest; she's the Senior Director of Culinary at City Barbeque in Plain City, Ohio. Does Chef Jess have thoughts on what it takes to make the best brisket? She sure does, and she's not afraid to spill the sauce. Barbecue is showing up on menus everywhere, so this epi is a must-see for any operator.

Potato Lovers, This One's for You!

There's no denying that potatoes are heading up a little bit of a carb renaissance in foodservice, so Chef Cam, Cali, and Chef Renee unearth some surprising ways they're showing up on menus of all kinds, including tallow-fried fries. Then plates fly when Chef Renee shares a Very Strong Opinion with her colleagues, something she's been keeping to herself for way too long. But Chef Cam and Cali are there to help her process that tuber trauma into something much more delicious and innovative. Watching food industry experts reimagine a cafeteria staple in real time? Priceless. No matter where you are on the potato spectrum, you'll dig this episode.

The Cluck Heard Around the World: the Chicken Sandwich War

Love chicken? Join the club. Our latest episode features special guest Bryan Fisherkeller, Culinary Innovation Manager at Popeye's. Chef Renee, Chef Cam (aka "Poultry Prince") and Cali have a blast trying to get all the top-secret, chickeny intel out of Chef Bryan. Will he crack? One thing's for sure: you have to hear his description of the OG Popeye's chicken sandwich; it is *chef's kiss*. At the end of the show, everyone explores what the best chicken sammie in the world should include. Operators, take notes...

Sauce on the (In)side: The World of Dips, Sauces, and Spreads

Love sauce? You're definitely not alone; it's a delicious way to introduce new flavors and cater to the latest foodservice trends, too (looking at you, customization). This episode is overflowing with answers to your burning questions, like: how does K-pop influence flavors? What makes a sauce “premium" to consumers? What sauce would you actually bathe in? What's next for hot honey? And what exactly makes Ranch, ranch? 

QSR, PDQ

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?

Say Cheese! A gooey dive into (almost) everyone's favorite ingredient

In Episode 2, The Dishcourse will explore all the ways beloved dairy and non-dairy products show up across trends and on menus in exciting new ways. 

Macro Trends to Watch in 2025

The Dishcourse is LIVE. This inaugural episode is all about 2025 TRENDS, including kidulting (yes, that's a word), taking "high-brow" food down a notch or two, and a few other delicious surprises. Chef Renée, Chef Cam, and Trendologist Cali are waiting for you! 

The Dishcourse: Teaser Episode

Craving some food industry insights? Three of our savviest (and chattiest) industry experts gotchu.
Join Chef Renée, Associate Director of Culinary, Chef Cam, Culinary R&D Manager, and Cali, Nutritionist and Trendologist, as they dish and debate on the latest food crazes. It's fun, informative, and quite possibly the tastiest way to spend your commute. And spoiler alert: no plates were broken during the recording of this podcast...yet.