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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 91
Operations

Menus Get Cheesy

While many chefs choose specialty cheeses that tie into their restaurant’s cuisine, some get a little edgier. These dishes highlight a few top choices. Fiscalini Farms Che...

Operations

Product Cutting: Dubliner Cheese

Adding specialty cheese to your menu. Dubliner is an Irish specialty cheese made from milk produced during Ireland’s summer months for peak flavor and sweetness. It is aged for...

Operations

Whey to Go

In its 2007 year-end analysis, the Wisconsin Milk Marketing Board states that the overarching food trend that favors small batch, homemade products and minimally processed, natural ingredients i...

Operations

Food Finds

Health headlines can change as frequently as a seasonal menu. Nevertheless, Americans eat them up. To stay in touch with the latest research (and perhaps be a step ahead of your customers),...

Operations

Top Health Hits for 2008

“Healthy Eating is Hotter Than Ever” touts the industry newsletter Food Channel TrendWire, highlighting these top trends for restaurants and food producers to watch in 2008: Less is b...

Operations

Building the Best Sandwich

Start with great bread, layer on tasty filling ingredients, add a creative touch or two—five pros share their tips for making sensational sandwiches. Tory Miller, L’Etoile R...

Operations

Wheat Prices Go Sky High

In the last half of 2007, the price of wheat rose sharply to land just shy of $10 per bushel. This compares with a price of $4.75 a year ago and the long-term average price of $3.60, reports Bil...

Operations

Breads and Sandwiches

Rising to the occasion. It’s hard to believe that a mere five years ago, menu developers, purchasing agents, food manufacturers and restaurant customers were in the grip of the ...

Operations

Handle With Care

Extra precautions are necessary when handling any kind of meat in the restaurant kitchen, as animal foods have a greater tendency to harbor harmful bacteria. Ground meats are especially vulnerab...

Operations

Burger Innovation

While the basic burger sandwich shows up on plenty of menus, there’s lots of room for innovation between the buns. Several operators share their buying strategies and cooking tips. T...

Operations

The Meat of the Matter

You know how important burgers are, and the stats back you up: 77% of beef eaten out of the home is in the form of hamburgers and cheeseburgers, according to the National Cattlemen’s Beef Associ...

Operations

Traveling the New Product Pipeline

Food companies are increasingly working with restaurant operators to create custom products. Understanding the process can help facilitate the customization partnership. Robert Danhi, a research...

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