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

How restaurant brand Chick N Max is keeping guests engaged

A unique mix of menu, music and community connection is key.

Menu

Recipe report: Get grilling

Grilling season is here, and the time is right to cook up something different with this flavorful cooking technique. These five recipes start with vegetables, seafood and a few favorite meats, adding marinades and condiments for extra pizzazz.

At Sodexo’s workplace cafes, new menus and procedures are welcoming employees back.

COVID-19 has elevated stress and anxiety levels among owners, managers, employees and customers. Here’s how foodservice spots are adapting.

Memorial Day weekend is the unofficial kickoff to summer. To celebrate the season, freshen up beverage offerings with a new lineup of cool, fruity drinks. Several of these speedy recipes can easily be spiked with spirits to sip during a virtual happy hour.

COVID-19 has forced operators to focus on meals to go.

Grabbing breakfast to go on the way to work or school has gone by the wayside with more Americans sheltering in place and working remotely. Breakfast at home is now the norm, and that bowl of packaged cereal or slice of buttered toast can get monotonous day after day. These five easy recipes will perk up the morning meal without a lot of effort.

After an initial push for comfort foods, consumers are now looking to promote wellness.

Fazoli's CEO outlines the strategies that have kept the Italian chain ahead of the curve during the COVID-19 crisis.

A Georgia operator shares best practices for welcoming back dine-in customers amid the coronavirus pandemic.

Now that we’re firmly into spring, fresh produce is more accessible and varied. Even if a specific vegetable or fruit is out of stock, most recipes are adaptable to swapping in a similar variety. So freshen up the menu rotation with one of these five seasonally-inspired dishes.

Listen as Field Failing, founder and CEO of Fields Good Chicken, shares strategies for differentiating the chicken menu and building a loyal fan base.

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