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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 18
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Highland Community Hospital feeds the housebound through longtime partnership

The cafe at the Cura-managed operation sends out meals daily and serves as a dining hub for the community.

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How Sonic integrates culinary and marketing to drive innovation

Menu items are constantly flowing out of the chain's R&D pipeline to tap into diners’ desire for variety.

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Recipe report: Festive drinks to toast the season

This is the time of year to boost your beverage game—to elevate coffee, tea, cocktails and mocktails with seasonal flavors and festive garnishes. The five recipes here will quickly get guests in the holiday spirit.

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From TikTok to Kimpton Hotels, butter boards just keep spreading

Chefs at the boutique hotel chain are creating new takes on butter boards for holiday tables.

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CulinArt creates a menu template to support plant-forward eating in K-12 schools

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices.

Sustainability

How LinkedIn’s cafeteria drives diners toward plant-forward eating

The Silicon Valley-based company partnered with Greener by Default to cut its carbon footprint by encouraging more sustainable food choices.

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National Restaurant Association releases its 2023 culinary forecast

Chicken sandwiches are still trending, but some more surprising menu items are on the move, according to the "What's Hot" report.

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How Popeyes got the edge in the chicken sandwich wars

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

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Recipe report: Side dishes that make the meal

With Thanksgiving around the corner and winter holidays close behind, there’s an uptick in festive meals and catering events. Any one of these five side dishes will elevate the occasion.

Sustainability

The uptick in upcycling holds promise for zero-waste goals

Upcycling turns spent grain and other edible byproducts into food that goes on the plate—not into the compost bin or landfill.

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Recipe report: Bake up something new

As the holidays approach, baking season kicks into high gear. Refresh your recipe file with one of these five baked goods now or at any time of year.

Workforce

University of Illinois dining halls are fully staffed, thanks to 2-hour shifts

University Dining instituted "microshifts" that fit better into student schedules. The result erased staffing shortages.

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