Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


nachos
UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.
tomato bisque soup
With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.
pret a manger salad
Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.
Move over, millennials—Gen Z is aging into the dining-out scene, and these kids have some very different tastes and behaviors.
alice waters
Alice Waters shares ideas on promoting edible education in schools.
These five recipes, gathered from the exhibits and demos on the 2016 NRA Show floor, represent several top trends that emerged at this year’s show.
tofu cubes
Chef Larry Posen's "Streets of Chicago" station at University Center In Chicago remakes ethnic dishes, including Tikka Masala inspired by Little India...
May is National Barbecue Month—time to fire up the grill and try something new.
Warmer weather means it’s time to showcase seasonal fruits and lighter ingredients in the dessert lineup.
Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they...

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More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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