Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


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...
Celebrate Cinco de Mayo with a wide variety of Mexican-inspired eats and drinks. These recipes can help get a party started in your operation.
lemon loaf
When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile...
apple half snack
Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.
cauliflower veggie pizza
Stanley Regional Hospital's executive chef decided to make Friday night pizza a little less bready with more good stuff, leading to cauliflower pizza...
Datassential reports that menu mentions of flatbreads have increased 34 percent in the last four years. Versatile and adaptable, these close cousins of pizza can be topped with any number of...
local produce
Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.
Asian cuisines continue to trend on menus, with Japanese, Thai, Vietnamese and Southeast Asian being the most popular among consumers, according to a recent report from the National Restaurant...
With Easter coming up in a few days, chances are you have a lot of eggs in-house. And chances are you’ll have some left over after Sunday. Here are five tasty ways to use up hard-cooked and fresh...

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grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

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Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources