Continue to Site >>>
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

How Yale Hospitality brings inclusion to the fore

Though pandemic restrictions posed challenges this year, the dining team sought to make students feel welcome during Ramadan and beyond.

Menu

7 hot-weather refreshers from restaurants

Cravings for ice cream, frosty drinks and lighter fare are rising along with the temperature.

Workforce

New hiring report sheds light on the labor challenge from the worker’s side

The foodservice industry’s labor shortage is a multifaceted problem, finds a Snagajob survey.

Sustainability

Bon Appetit creates new climate change policy

Bon Appetit foodservice management company plans to reduce greenhouse gas emissions through its food purchasing decisions.

Menu

Recipe report: Summer desserts

These five desserts are guaranteed to get summer off to a sweet start.

Menu

Are plant-based milks putting cows out to pasture?

Preferences for plant versus dairy products seem to be skewed by age.

Menu

How Passavant Community engages residents through menu innovation and creative connections

GM Barbara Ferguson is taking the dining program to the next level with clever ideas and teamwork.

Menu

DoorDash reveals 2021’s top food trends so far

Post-pandemic optimism is on display in the delivery orders Americans placed in the first half of the year.

Menu

Recipe report: Summery salads

As the demand for grab-and-go options grew during the pandemic, salads became a go-to item to package for takeout. The time may be ripe to refresh your salad lineup—especially with summer produce at its peak in the weeks ahead. These five recipes provide fresh ideas.

Menu

College and B&I chefs look to cook inside and outside the box this fall

Takeout continues to trend, but diners can expect creativity to flow into other service styles and menu categories.

Menu

Top takeaways from a fast casual's top chef

Lessons learned throughout his culinary journey differentiate the management style and menu mindset of Piada's Matt Harding.

Menu

Recipe report: Freshen up menus with seasonal produce

As spring turns to summer, it seems like a different seasonal fruit or vegetable becomes available every week. Fresh produce at its peak can elevate your menu to exciting heights, as these five recipes demonstrate.

  • Page 1