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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Workforce

Sodexo’s concierge program reveals evolving trends during the pandemic

Requests for personal services shifted dramatically in the last seven months.

Menu

Recipe report: Readers’ favorites

Our Recipedia database includes thousands of recipes, but certain dishes repeatedly rise to the top. Take a look at five recipes that have become all-time favorites.

Foodservice operations continue to tap tried-and-true trends in new menu launches.

Football games and baseball playoffs are in full swing, even if stadium seats have to remain empty. But spectators are still tuned in to televised or livestreamed games—and need food to fuel their sports passion. For fans tired of chips and dip, here are five chef-inspired game-day snacks that should hit the spot.

Listen as chef-partner Brendan Collins shares how he created a gastropub menu infused with California spirit.

The company’s Eat Local Challenge motivated culinary teams to create dishes with ingredients from within 150 miles.

With coronavirus restrictions still in place, portable foods continue to be in high demand at schools, colleges, healthcare operations and office buildings. These five recipes lend themselves well to grab and go, takeout and delivery.

Though test kitchens shut down for a while, menu development didn’t stop. It just proceeded a little differently.

Chartwells Higher Ed and a Taco Bell franchisee are operating the chain’s elevated concept.

Chef Aaron Staudenmaier shares how he strives to create “revved up” American dishes that differentiate the chain’s menu and position it for growth.

The fall football season is a go after major college conferences reversed earlier decisions to postpone or cancel play.

It’s hard to keep track of all the dates set aside to celebrate specific foods, but pasta gets a whole month of recognition in October. In honor of National Pasta Month, here are five comforting recipes featuring spaghetti, fettuccine, farfalle and other favorite noodle shapes.

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