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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Could Wafu cuisine be the next big food trend?

Culinary techniques and flavors from Japan and Italy combine to drive this emerging cuisine. But don’t call it fusion.


Behind the scenes of a new 11-concept ghost kitchen

The latest Kitchen United Mix location allows customers to combine items from all the menus in one to-go order.

It’s time to warm up the menu with hot beverages, steamy bowls of soup and more, starting with these five recipes.

The senior beverage manager has crafted a drinks program that provides all guests with a festive experience.

The chefs were challenged to create an innovative, tasty and visually appealing three-course meal from wasted food.

The combination unit is the first from the two brands, offering a high-tech, contactless experience.

Flexible options, a well-trained staff and enhanced technology help meet students’ dietary needs, despite labor and supply chain challenges.

With holiday meal planning well underway, now is the time to add a new side dish to round out the menu.

Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to its forecast.

These trends are among the top 10 highlighted in the National Restaurant Association’s annual “What’s Hot” report.

Grab-and-go options continue to be strong in every segment, with sandwiches, salads and bowls leading the charge.

Sodexo Live! chef Phil Evans connected with historically excluded producers and growers to source local ingredients and bring North Carolina’s culture to the plate.

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