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: Holiday cookies

Cookie season is in high gear as the days tick down to the holidays. Every baker has tried-and-true favorites, but maybe this is the year to add one of these five cookie recipes to the file.

Menu

Highland Community Hospital feeds the housebound through longtime partnership

The cafe at the Cura-managed operation sends out meals daily and serves as a dining hub for the community.

Menu items are constantly flowing out of the chain's R&D pipeline to tap into diners’ desire for variety.

This is the time of year to boost your beverage game—to elevate coffee, tea, cocktails and mocktails with seasonal flavors and festive garnishes. The five recipes here will quickly get guests in the holiday spirit.

Chefs at the boutique hotel chain are creating new takes on butter boards for holiday tables.

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices.

The Silicon Valley-based company partnered with Greener by Default to cut its carbon footprint by encouraging more sustainable food choices.

Chicken sandwiches are still trending, but some more surprising menu items are on the move, according to the "What's Hot" report.

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

With Thanksgiving around the corner and winter holidays close behind, there’s an uptick in festive meals and catering events. Any one of these five side dishes will elevate the occasion.

Upcycling turns spent grain and other edible byproducts into food that goes on the plate—not into the compost bin or landfill.

As the holidays approach, baking season kicks into high gear. Refresh your recipe file with one of these five baked goods now or at any time of year.

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