Fieldtrip, potato cakes, restaurant merch and rice

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RockSinCity
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This week, Pat Cobe, senior menu editor of Restaurant Business, recounted her visit to Fieldtrip, J.J. Johnson’s Afro-Caribbean rice bowl concept with items like jerk meatballs and coconut yogurt, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed his visit with an old friend to an Indian restaurant attached to a Hindu temple in the New York City neighborhood of Flushing in Queens, which led to a discussion of rice-making techniques. Pat uses a fool-proof rice cooker and Bret uses a traditional pot, but he finishes it in the oven to prevent the rice from sticking to the bottom.

The guest on this week’s podcast was Tin Do, the CEO and founder of Krak Boba in Southern California.

Tin Do explained that Krak Boba’s three philosophical pillars are courage, service and joy, and he discussed how he empowers his own team members to live their best lives while also encouraging guests to express their own “personaliTea.” Listen as he describes how he differentiates Krak Boba as the boba tea sector continues to trend.
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