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Biography

Patricia Cobe

Senior Editor

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Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s biweekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She 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 active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

Articles by
Patricia Cobe

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Menu

Recipe report: Think spring

Despite the fact that most of us are sheltering in place, spring is in full force outdoors. And with Easter and Passover arriving this week, it’s time to introduce a taste of spring into the menu.

Operations

How the Lettuce Entertain You team is meeting the coronavirus challenge

R.J. Melman shares the creative new ideas his restaurant group has put into action.

Foodservice providers Sodexo and Cura ease COVID-19 stress with meals to go.

As consumers continue to shelter in place, many restaurants are offering pizza kits for takeout and delivery. These contain all the fixings for making pizza at home, filling the need for a family-friendly meal as well as an activity. Although these five recipes are not packaged into kits, they offer a slightly different spin on traditional pizza and are easy to make. ​​​​​​​

Foodservice staff can purchase hard-to-find supplies right at the senior living facility.

As foodservice operations cease or scale back, the demand for supplies continues to rise in retail.

The coronavirus crisis has depleted kitchen workforces and closed a lot of foodservice facilities. But students, the work-from-home crowd and restaurant customers still need to get fed. These five low-labor recipes, adaptable to takeout and delivery, can help ease the stress.

The foodservice provider to convention centers and sports stadiums is reaching out to communities in need.

The brand's CEO, Chris Birkinshaw, shares his strategies for scaling up.

The spread of COVID-19 has closed dining halls, but there are still students and staff on campus that need to be fed.

“Mobilizing food is one of the biggest challenges,” says the foundation’s executive director.

The foodservice provider to colleges, healthcare and other noncommercial operations is expanding benefits during the pandemic.

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