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

Even a pandemic can’t hold back the pumpkin spice latte

Anticipation is building earlier than ever for the PSL and that much-hyped fall holiday—Halloween.

Menu

Recipe report: Fresh takes on sandwiches

August is National Sandwich Month, the perfect opportunity to make menu additions in this category. While sandwiches are always popular, the demand now is greater than ever with the growing need for portable foods that are quick to prepare. These five sandwiches will freshen up the lineup.

More plant-forward choices are appearing on menus in response to demand.

The foodservice venues at University of Missouri’s hospital complex are getting a makeover during an unprecedented time.

A pandemic isn’t stopping this skilled chef and entrepreneur from moving forward with new projects.

Take advantage of summer ingredients and lightened-up techniques to create sweets that will tempt diners without too much effort. These five desserts are impressive to look at but easy to make.

After five months of to-go meals, restaurants are trying to tempt consumers with creative menu items and packaging.

It’s peak time for summer produce, with a bounty of fruits and vegetables available to inspire the cook. Start with these five new recipes for fresh, seasonal salads.

COVID-19 restrictions motivated Jeffrey Boggie to think outside the dining rooms of Windy Hill Village.

A DoorDash survey reveals which items Americans were cooking and ordering during the first six months of the year.

Temperatures soared around the country this week, calling for cool meals that require little to no cooking. Get away from the stove and out of the kitchen fast with these five recipes—all of which can be made ahead and chilled.

Operators share how they’re dealing with availability, sustainability and other issues as packaging demand grows.

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