Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


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...
One of the first signs of spring is an abundant supply of fresh asparagus. Make the most of the crisp, green spears by taking them off the sidelines and spotlighting them in these recipes.
kitchen line cafeteria
Some of the most acclaimed chefs in America are leveraging their experience and stepping into the heat of a different type of kitchen: school foodservice.
Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.
juice bar main
According to a recent report from market researcher Technomic, sales of vegetable and fruit juices are expected to increase in frequency through 2016.
Our roundup of ideas includes a speedy way to serve barista-style lattes, an easy design fix to boost interactivity and a chicken-cooking technique to spice up vegetables.

Pages

More From FoodService Director

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

FSD Resources