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Biography

Patricia Cobe

Senior Editor

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Pat plans and executes several sections of Restaurant Business magazine, including food and beverage trends, Menu R&D, profiles of chefs and restaurateurs, and marketing and lifestyle features. She also contributes to the magazine’s website and is editor of the e-newsletter, Recipedia. Pat came to RB from Mr. Food’s EasyCooking, a Hearst publication, where she was Executive Editor. Prior to that, she contributed to Ladies’ Home Journal, Women’s Day, Good Housekeeping and other consumer magazines.

Pat is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is currently on the Board of IFEC (International Foodservice Editorial Council). Previously, she served on the James Beard Journalism Committee and was on the Board of Les Dames d’Escoffier New York.

Articles by
Patricia Cobe

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Menu

4 teams rocked their recipes at MenuDirections’ Culinary Competition

ProStart students and chefs paired up to win with plant-forward dishes.

Menu

5 trends perking up coffee sales

Cold remains hot among caffeine-seeking consumers.

There’s still plenty of time in March to promote healthy eating and connect with customers all month long.

With the start of Lent this week, your customers may be looking for more seafood options on the menu. These five cost-effective recipes can help meet the demand during the Lenten season, which runs until April 18.

In celebration of baseball season, a New Hampshire school district developed a nut-free spin on Cracker Jack.

While pizza used to be limited to menus that focused on Italian food or pizza itself, operations in other segments are now turning out versions as starters, snacks and shareable or individual entrees. If it’s time to give your pizzas a fresh spin, try these five recipes.

Beef and pork are still in demand, despite a focus on plant-forward eating.

Treat winter-weary customers to piping hot bowls of chili and chase away those chills. There’s a recipe here for every chili fan, from the dedicated vegan to the hearty meat eater.

The 2019 NAFEM Show unveiled where kitchens are headed.

Sandwiches run the gamut—from better-for-you to indulgent—to fuel up in the morning.

To combat the frigid winter weather and turn out some made-from-scratch treats, heat up the oven and start baking.

A sustainable beef-to-school initiative benefits both students and the community.