Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


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...

It was my great luck to be in Tampa, Florida, from March 3-5 to attend MenuDirections 2013. This much anticipated conference for non-commercial operators includes a stellar lineup of speakers, workshops, chef demos and more. But I was luckier still to be asked to be one of five judges for the first-ever Culinary Competition.

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boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

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savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

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