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

Page 1
Menu

Recipe report: March Madness fan favorites

NCAA fans need fuel to cheer on their teams, and these five shareable snacks will hit the spot.

Operations

Phoebe Berks senior-living community gets a new pub

Residents can now gather and grab wine, beer or a cocktail, along with a selection of tavern-style food.

From a triple-decker sandwich to Korean tacos and peanut butter pie, these items could never be taken off the menu without causing a student uprising.

20 diverse pieces of equipment earned KI awards from the National Restaurant Association Show, each reflecting one or more overriding trends.

Celebrate St. Patrick's Day and spring with green food and drink.

At a roundtable during the Big 10 Conference Culinary Immersion at Rutgers University, 11 college chefs share current challenges and possible solutions.

The Texas university reimagined the retail operation with a new name, new look and new location.

There’s a lot of culinary talent in school districts around the country, as these student-created dishes prove.

The annual month-long campaign aims to encourage healthier eating and physical activity, but sustainability is an underlying theme this year.

As chilly days continue through early March, warm and cozy comfort foods make welcome menu additions.

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

The National Restaurant Association Show’s 2023 Kitchen Innovation Awards give kudos to cutting-edge equipment.

  • Page 1