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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 19
Menu

How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.

Menu

Recipe report: Raise the sandwich bar

Sandwiches are a must-have on the breakfast, lunch and dinner menu, both for to-go and dine-in meals.

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Pink food is trending, adding a healthy, rosy glow to the menu

Technomic’s 2023 predictions include an increase in bold, pink-hued ingredients, some with health-promoting properties.

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Cura’s BeWell program gently nudges residents toward healthy eating

Chefs add excitement to the wellness initiative through a teaching kitchen and small tweaks to favorite dishes.

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Build-your-own poke bowls a hit with Broward County Public Schools

In response to student feedback, BCPS created a Hoke Poke station that pops up at the district’s high schools.

Recipes

Recipe report: It’s apple season

With apples at their seasonal peak, it’s the perfect time to turn them into recipe stars.

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New menu items greet fans at NHL and NBA arenas

As ice hockey and basketball seasons ramp up, Sodexo Live! chefs are cooking up some excitement at two home-team venues.

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How to revive the menu with today’s top trends

Technomic’s research points operators to the flavors, ingredients and menu items that consumers find most appealing.

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6 menu trends that came to life at the MenuDirections conference

At the signature noncommercial event put on by FSD, foodservice operators learned that menus truly are going in new directions.

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Recipe report: A passion for pizza

Pizza never loses its popularity with customers, so add a new one to the menu for breakfast, lunch, dinner or snack time.

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How Rick Petralia is pushing the flavor envelope at Freddy’s

Though the chef switched from pasta to frozen custard and burgers, he sticks with the same R&D principles.

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Street food evolves to keep up with changing tastes

Following consumer demands for more authenticity and adventure, street food is moving indoors with a growing variety of flavors and global cuisines.

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