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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Recipe report: Spring desserts

May brings a new crop of seasonal fruits and berries to market, making this month the perfect time to sweeten the dessert lineup.


7 global menu trends to keep an eye on

Inflation, simplicity and familiarity are driving menu development around the world, foodservice researcher Technomic finds.

The new setup better accommodates employees’ more flexible work schedules, the labor shortage and purchasing.

These are the flavors, ingredients and techniques that will have staying power through 2022 into 2023.

The program is designed to pop into existing food stations in college cafes and dining halls.

A bold salsa can elevate everything from hummus to grilled chicken, tacos and burgers.

Make your menu more festive on May 5 by adding one or more of these five recipes.

Cura Hospitality, the facility’s new foodservice provider, staged “Chef Wars” to introduce residents to the kitchen. One volunteer was so impressed, he joined the culinary team.

Au Bon Pain's “Sandwich Madness” challenged team members to create new menu items using existing SKUs.

Operators plan special menus, cookbooks, scavenger hunts and more to encourage guests to take action.

These five eco-friendly recipes pay tribute to Earth Month without putting a strain on the kitchen.

Kerry Sylvester and Brady Lee are turning the charcuterie trend into a growing foodservice business.

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