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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

Recipe report: Inventive sandwiches

Sandwiches share similar components—carriers, fillings and condiments. But to build a standout sandwich, those components should be layered to complement the ingredients’ textures and flavors. These five sandwich recipes do just that.

Operations

US Foods survey reveals foodservice operators' top pain points

It’s no surprise that respondents named hiring, training or managing staff as their greatest source of stress.

Almost 14% of restaurant visits are made in order to purchase a snack, according to Technomic, and consumers report that they are replacing meals with snacks more often.

Here’s what Gen Zers of legal drinking age are looking for in establishments that serve alcohol, according to Technomic data.

What do consumers approaching drinking age want to imbibe—and what does that say about what’s trending?

As the weather warms up, customers begin to crave lighter desserts with fresh, fruity flavors. These five new recipes will take your menu in a sweet, seasonal direction.

AI and other advancements can enhance operations. But when should you take the plunge?

Here’s a look at some of this week's revved-up efforts to reduce waste.

Olivier Poirot most recently served as chief executive of Le Duff America.

Technomic shares some ingredients behind successful short-term offers.

Customization may be giving way to chef-created options.

Restaurants are taking a page from delivery’s playbook to update the ordering process. But not all the same rules apply.