Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


meal kit
Dining services at UMass offers staff and faculty heat-and-eat dinners. The readymade meal kits providing a convenient service, and they capture takeout business from local supermarkets and...
oversized portions
What are you sick of? Here are the trends FSD's Chefs’ Council members wish would go away, including kale, fast food, pumpkin spice, healthy desserts and more. ...
three sisters salad
A revamped North American tribe recipe is now a staple in Wash U’s dining program, which completes 18,000 to 22,000 transactions daily.
ramen bowl spoon chopsticks
Inspired by a visit to Japan, the general manager at YouTube's corporate dining venues introduced a dish with many traditional ramen ingredients, served separately so diners can mix and match...
chicken tetrazzini bowl
The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.
health food medicine stethoscope
Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.
ranch dressing chicken fingers
Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.
gumbo soup
Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.
veggie burger
David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.
recipe revamp chicken soup
Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.

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Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

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Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

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