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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Providence College welcomes back students with a food hall-style dining concept

The renovated Raymond Dining Hall features 10 stations, including a popular platform where students can cook their own customized meals.

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How Modernist Cuisine’s Francisco Migoya is changing the pizza world

Migoya is the coauthor of Modernist Pizza, which takes a deep dive into pizza making, revealing the secrets behind every style and technique.

Dining teams set up meal service, generators and more at facilities throughout the region and they continue to aid cleanup efforts.

These five takes on tacos will help get customers in the spirit of National Taco Day on Oct. 4.

Vegetables like sweet potato and broccolini are gaining menu popularity, while traditional kid-friendly fare seems to be losing steam.

The labor shortage is impacting every foodservice segment, with operators scrambling to fill kitchen positions. These five labor-saving recipes can help ease the crunch without sacrificing flavor or appeal.

Labor Day marks the unofficial end of summer, but there’s still plenty of seasonal produce and lots of refreshing menu items to enjoy, as these five recipes demonstrate.

Rob Giuliani and his partner, Abby Taylor, started with a stand on the Jersey shore selling smoothies and acai bowls and grew it into a 126-unit chain.

With a reduced workforce in office buildings, restaurants are stepping in as an alternative to the employee cafeteria.

Restaurant concepts are breaking out of the brick-and-mortar mold, seizing growth opportunities at nontraditional units on campuses and at stadiums, c-stores and more.

it’s easy to get into a chicken rut by relying on the same preps week after week. Start changing up the repertoire right now by adding one of these recipes to the rotation.

In a virtual idea exchange, chefs from colleges, healthcare, K12 and more revealed the recent successes and challenges their dining programs are facing.

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