Biography

Patricia Cobe

Senior Editor

 Contact Patricia

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 weekly 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

How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks

Founder and CEO Sharon Arthofer employs trained “sipologists” and “sipistas” at each location to create and serve the elevated beverage menu.

Menu

Recipe report: Fall baking

As temperatures drop, the desire to heat up the oven and start baking rises.

As VP of food, beverage and culinary development, Lou Piuggi focuses on restaurant-quality dishes that can be scaled up for high-volume foodservice operations.

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in foodservice kitchens.

Both NFL and college stadiums are kicking off the 2023 season with new concessions lineups for fans.

Menu Feed: From elevated breakfasts and snacks to partnerships with celebrated chefs and mixologists, Adam Crocini is changing up the F&B scene.

The season for local tomatoes and corn is just about over, but heartier fall vegetables are starting to flow into the market. Make the most of Brussels sprouts, squash, carrots and more with five recipes that will up everyone’s veggie intake.

CMO Tom Carr describes the new Chick Melt and the chain’s drive to innovate while continuing to please its many chicken salad-loving customers.

Football season is underway, and food is as much a part of game day as the action on the field.

The Toast to Total Wellness Menu offers customers spirit-free beverages with functional ingredients, including a Kombucha Mocktail, Berry-Infused Coconut Water and Matcha Latte.

The Bronx Children’s Museum is recognizing three local figures, enlisting an 11-year-old rising star as the event emcee.

Amelia’s 1931 offers a sophisticated Korean-Latin menu and swanky decor in a Miami neighborhood dominated by more casual spots.

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