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

Recipe report: Earth-friendly dishes

April 22 is officially designated as Earth Day, but many operations are planning related programs throughout the month. A good place to start is with the menu, adding earth-friendly recipes that minimize waste, promote sustainability and reduce impact on the environment. These five dishes fit the bill.

Menu

Q2 Stadium tempts Austin FC soccer fans with local menu favorites

A group of Austin-inspired and minority-owned vendors offer up a diverse foodservice experience at the new Q2 Stadium.

Even as vaccinations rise and restrictions fall, diners are not changing their behavior so fast.

The corporate cafe is modeled on Sodexo’s Modern Recipe concept, promoting local flavors in a pandemic-ready space.

April marks the start of spring holiday season, beginning with Easter this Sunday. A new menu item or creative preparation is a fitting way to celebrate these events or turn any balmy spring day into a special occasion. For inspiration, tap one of these five recipes.

At Another Broken Egg, Vice President of Culinary Jason Knoll focuses on seasonality and balances indulgence with health.

After nearly a year of unpredictable supply and erratic costs, what can operators expect now?

The B&I provider launches Flexible Food Solutions to feed workers wherever they are.

The winners of this year's Kitchen Innovations Awards address top industry trends and challenges.

Chicken is a popular, cost-effective and versatile protein to offer on menus year-round, but spring calls for a recipe refresh. These five easy dishes combine chicken with innovative flavor profiles and ingredients to give the menu a seasonal boost.

Operations lead Jude Medeiros is accelerating waste-reduction training and communication. A major initiative is launching ahead of Earth Day in April.

Due to the size of today’s chickens, the export market, ease of execution and consumer preferences, more flavorful chicken thighs are moving into second place.

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