Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


mendocino holiday catering
If “switchel” is Greek to you, here are some opportunities worth exploring.
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
healthy minestrone soup
To give customers and patients a healthier, lower-sodium minestrone soup, Kathleen Nielsen of McKay-Dee Hospital “cleaned up” a speed-scratch version.
brussels sprouts charring
In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.
almond milk almonds
Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.
What’s bubbling up in the restaurant world that may be adaptable to noncommercial foodservice? Here’s a look at a cuisine that’s poised to take off.
A behind-the-scenes menu sampling at some of Chicago’s recently opened eateries provided foodservice directors with ideas to bring back to their operations.
NAFEM
The National Association of Foodservice Equipment Manufacturers Show got underway with 500-plus exhibitors touting their goods. Here are the top 5 trends.
The morning meal is booming, especially in the quick-service restaurant segment. In this special section, the editors of FoodService Director and Restaurant Business look at ways operators are...
MenuDirections 2014 got off to a rousing start with the opening of the General Session by Dr. Pamela Allison, Ph.D. and associate professor of the Hospitality College at Johnson & Wales...

Pages

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources