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 weekly 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

How Vino Volo's airport wine bars create a unique oasis for travelers

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

Sustainability

James Beard Foundation launches campaign to speed federal action on climate change

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

25 cutting-edge equipment products were singled out for advancements in sustainability, automation, safety and more. And yes, there are robots and AI in the mix.

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

GM Steven Chandler honors the restaurant’s legacy while moving it forward in step with the trends.

Co-founder and Chief Visionary Officer Alexis Schultze Parra collaborates with brands outside the food and drink category to grow the audience for juices, smoothie and bowls.

Size matters when it comes to listing calorie counts, as customers may be more likely to choose a menu item when nutrition info is printed in a larger typeface.

CMO Cindy Syracuse differentiates the brands through strategic menu promotions in the crowded burger and pizza segments.

As senior director of global culinary development, Doherty and Sysco’s 87 chefs develop solutions to ease back-of-house operations.

Partnerships with restaurants, chefs and mixologists elevate the club experience for travelers at LaGuardia and JFK.

The husband-wife team behind the Chicago restaurant infuse it with their dual passions.

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