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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Recipe report: Comforting desserts

A homespun dessert is a comforting way to brighten a winter day. These five treats can easily be created with ingredients on hand and will appeal to customers’ comfort food cravings.


Senior-living chef engages residents with video cooking demos

Residents were able to enjoy a seasonally themed meal as they viewed the live-streamed demo.

It’s common for consumers to make resolutions to eat healthier—but much less common to stick to them over the next 12 months. Help diners achieve their goals with recipes that are flavorful, craveable and easy to execute.

Cofounder Hazel de los Reyes focuses on roasting the best coffee and creating an upbeat, accessible cafe for customers to enjoy it.

For the first time, the American government’s nutrition recommendations cover all age groups.

With many employees still working remotely, B&I providers are finding new ways to nourish them.

The pandemic brought a tough year for foodservice operations, but some positives came out of the challenges.

The pandemic didn’t slow down creativity in the kitchen. Chefs in restaurants and foodservice operations kept on cooking old favorites and innovative new dishes—and our readers kept searching for fresh recipe ideas. Here’s a look back at the five most popular recipes of the year. (Spoiler alert: A fried chicken sandwich rose to the top!) Happy holidays!

Chief Marketing Officer Scott Hudler shares how the Austin-based taco concept stays true to its food truck roots as it expands across the country.

Technomic tracks the menu, order size and takeout trends impacting 2020 holiday meals.

As many employees continue to work remotely, the traditional company cafeteria is changing.

Menus are getting a festive makeover as Christmas draws closer.

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