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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 11
Menu

Recipe report: Fresh takes on summer fruits and veggies

It’s hard to resist the fresh, seasonal produce that’s starting to pour into the market now. Take advantage of the bounty by transforming these summer fruits and vegetables into tempting menu items.

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Baseball stadiums change up the menu with the sport's 3 seasons

Major League Baseball games span spring, summer and fall, so Aramark is creating LTOs that celebrate each season.

Workforce

University of Tulsa dining team worked with The Ritz-Carlton Leadership Center to benchmark best practices

The program focuses on customer engagement, elevating service and nurturing organizational culture.

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How Ford's Garage's innovative menu and vibe draws guests of all ages

Chef Jessica Tomlinson gives comfort-food favorites scratch-made twists, always with an eye toward menu optimization.

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Recipe report: Picnic crowd-pleasers

The Fourth of July is right around the corner, a holiday traditionally celebrated with picnics, barbecues and al fresco feasting. Need menu inspiration? These five recipes are sure to set off some flavor fireworks.

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The post-partum cheeseburger at Woman's Hospital has built a large and vocal fan base

Originally created for brand-new moms, the Patient Burger is now a best-seller with hospital staff and Baton Rouge residents.

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How Jonathon Sawyer’s passion for live-fire cooking ignites the menu at Kindling

The James Beard Award-winning chef partnered with Fifty/50 Restaurant Group to realize his culinary vision at the soaring two-story space inside Chicago’s iconic Willis Tower.

Operations

West Virginia University cooks up 150 gallons of soup for Stop Hunger initiative

The Sodexo-led cook-a-thon was the first “Big Soup” event held on a college campus.

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Recipe report: Summer grilling

Cooking on an outdoor grill can transform an everyday burger into a flavor bomb. Now that grilling season is getting into full swing, here are five new ideas to add to your recipe file.

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Preparing to feed Team USA at the 2024 Summer Olympics

Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.

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How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

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Recipe report: Summer sweets

Summer calls for lighter, cooler desserts that satisfy the sweet tooth without heating up the kitchen. To lighten up your dessert lineup, start with these five sweet endings.

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