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 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

The FDA sours on sugary foods

In its new proposed rule to update the definition of “healthy” on packaged food labels, the Food & Drug Administration is cracking down on sugar and nutrient fortification of junk foods.

Workforce

Employee recognition is the secret sauce at this Cura Hospitality operation

The South Dakota Human Service Center employs three times as many inmates as Cura staff, but GM Tina Flood tailors the job to the person and celebrates everyone in big and little ways.

While the number of vegans remains relatively small, there’s a growing group of flexitarians—diners who want to alternate meaty meals with plant-based or veggie-forward dishes. These five flavorful, scratch-made recipes will help meet that demand.

Technomic’s latest Global Menu Innovation report reveals what’s trending from Argentina to the U.K.

COVID was a catalyst for mental health issues and substance abuse among many close to higher-ed campuses. Here’s how one school is tackling the crisis head on.

It’s the first day of fall, the perfect time to re-energize the menu with exciting new additions. For inspiration, take these five recipes into the kitchen and start cooking.

Some of chefs’ favorite ingredients are threatened by drought and other forces of nature, but there’s still time to take action.

The foodservice provider is turning to robots to ease the labor crunch and free up human servers to focus on hospitality.

September is National Chicken Month, so what better time to cook up some new variations of this customer favorite?

Michael P. Hoffmann, co-author of “Our Changing Menu,” shares how some favorite foods and drinks are under threat and what operators can do about it.

Sodexo Live! is partnering with operators to win over fans with a creative food and drink lineup.

Tomatoes, zucchini and other end-of-summer produce are now at their peak and ready to enhance the menu. These five recipes showcase the best of the season’s bounty.

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