Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


FoodService Director surveyed our 50 Chefs' Council members to see what items customers are demanding and what will be on their menus in the coming year...
High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.
Chefs' Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them...
Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.
Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.
sopa seca
Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.
smoked salmon cuts
Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends...
fettuccini web
Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.
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.

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Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

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