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Biography

Patricia Cobe

Senior Editor

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Pat plans and executes several sections of Restaurant Business magazine, including food and beverage trends, Menu R&D, profiles of chefs and restaurateurs, and marketing and lifestyle features. She also contributes to the magazine’s website and is editor of the e-newsletter, Recipedia. Pat came to RB from Mr. Food’s EasyCooking, a Hearst publication, where she was Executive Editor. Prior to that, she contributed to Ladies’ Home Journal, Women’s Day, Good Housekeeping and other consumer magazines.

Pat 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 currently on the Board of IFEC (International Foodservice Editorial Council). Previously, she served on the James Beard Journalism Committee and was on the Board of Les Dames d’Escoffier New York.

Articles by
Patricia Cobe

Page 1
Menu

What’s shaping choices on kids menus?

Here’s what kids—and their parents—will be seeking on foodservice menus in the year ahead.

Operations

A new food hall helps ease the dining crunch at Purdue University

Students can use meal swipes at eight chef-driven concepts.

Pizza remains one of customers’ most craveable foods. These five pizza recipes showcase new twists on toppings and techniques to keep those cravings coming.

Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”

Bowls are customizable, convenient, healthful and flexible—attributes that appeal to both operators and consumers. The five recipes here fit the bill. These bowls feature grains, vegetables and small amounts of protein flavored with on-trend global ingredients.

These ingredients and flavors could be poised to trickle down to noncommercial.

Chicken is a blank canvas for a world of flavors. This versatile, cost-effective protein shows up in almost every global and regional American cuisine. Four of these recipes give chicken an ethnic twist, while the fifth showcases a Southern favorite.

Ethnic cues are reshaping meals with a plant-forward spin.

Founder Michael Schultz tells “Menu Feed” how the expanding all-day chain is setting itself apart in a competitive segment.

Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.

Though summer is winding down, there’s still plenty of time to feed customers’ cravings for something cold and sweet.

The PSL and other fall beverages are coming to coffee chains in late August.

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