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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How Yale Hospitality brings inclusion to the fore

Though pandemic restrictions posed challenges this year, the dining team sought to make students feel welcome during Ramadan and beyond.


7 hot-weather refreshers from restaurants

Cravings for ice cream, frosty drinks and lighter fare are rising along with the temperature.

The foodservice industry’s labor shortage is a multifaceted problem, finds a Snagajob survey.

Bon Appetit foodservice management company plans to reduce greenhouse gas emissions through its food purchasing decisions.

These five desserts are guaranteed to get summer off to a sweet start.

Preferences for plant versus dairy products seem to be skewed by age.

GM Barbara Ferguson is taking the dining program to the next level with clever ideas and teamwork.

Post-pandemic optimism is on display in the delivery orders Americans placed in the first half of the year.

As the demand for grab-and-go options grew during the pandemic, salads became a go-to item to package for takeout. The time may be ripe to refresh your salad lineup—especially with summer produce at its peak in the weeks ahead. These five recipes provide fresh ideas.

Takeout continues to trend, but diners can expect creativity to flow into other service styles and menu categories.

Lessons learned throughout his culinary journey differentiate the management style and menu mindset of Piada's Matt Harding.

As spring turns to summer, it seems like a different seasonal fruit or vegetable becomes available every week. Fresh produce at its peak can elevate your menu to exciting heights, as these five recipes demonstrate.

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