Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.
This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.
The Academy Awards are as big a deal as the Super Bowl in many circles, including senior living, college dining and other noncommercial facilities.
Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.
egg waffle
Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.
veggie balsamic pizza
School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.
What’s happening in the streetside channel of the business could cross over to noncommercial facilities.
samosa stuffed potato
To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.
pho bowl
Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.
ponce city market food
What’s happening street side could work in noncommercial settings.

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More From FoodService Director

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources