Patricia Cobe

Patricia Cobe
foodservicedirector@winsightmedia.com


spicy bibimbop
Operators and guests dig the convenience and customizability of meals in a bowl.
baby boomer eating
As more senior-living communities cater to the boomer set, here’s what those customers are seeking.
nachos
With some tweaks, a crowd-pleasing appetizer becomes a shareable dessert.
food waste
Foodservice operators are ramping up sustainability efforts in 2018—and coming up with more culinary-focused solutions.
daisies
Composting food scraps has been a big part of the sustainability mission in non-commercial operations. But forward-thinking chefs are now going one step further, embracing nose-to-tail cooking,...
peppers
See how popular spicy, fusion and savory flavors are among certain diners.
June innovators
Restaurant operators get customer buy-in by balancing the funky with the familiar on menus.
Eric Montell lecture
Presenters at the annual Menus of Change conference shared how they’re reshaping menus.
salad bowl
What's changed over 30 years of food and drink at noncommercial operations. ...
pretzel
A senior-living chef found a way to sneak some extra nutrients into a soft pretzel recipe.

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More From FoodService Director

Menu Development
roasted butternut tartine

In a bid to meet customers’ growing interest in plant-based dishes, foodservice vendor Aramark will soon roll out a number of new meatless dishes on the college campuses it serves.

Some of the new plant-centric items it’s taking to colleges this fall include the Greek-inspired Spanakopita Quesadilla, an open-faced sandwich topped with roasted butternut squash and the Sweet Potato Smash sandwich (sweet potato, cranberry sauce and goat cheese on ciabatta bread).

Nearly a third (30%) of the entrees Aramark serves up at colleges are either vegetarian or vegan, the...

Industry News & Opinion

$1.5 million will be used to increase farm-to-school programs in the state.

Sponsored Content
cheese and pretzels

From AFP advanced food products llc

Foodservice operators are tasked with doing more with less—and managing food inventory is no exception.

All foodservice operations want to keep inventory at minimum, and operators are reducing the ingredients needed in their kitchens through strategic and savvy menu building.

There are a few primary reasons for the reduction in ingredients: cost, quality and space. By buying larger quantities, an operator can get better per unit ingredient costs. And by functioning on a limited number of ingredients, the inventory is used faster...

Industry News & Opinion

Bakersfield City School District is expanding the number of schools participating in a program to donate leftover cafeteria food to local shelters, Bakersfield.com reports.

The program, called Waste Hunger, Not Food, began last April in partnership with the county health department. Due to its initial success, the program is expanding from one elementary school to six schools starting this school year.

Under the program, students place unopened milk cartons, whole fresh foods and unopened prepackaged food that they don’t want into three separate bins. The health department...

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