Continue to Site >>>
Biography

Patricia Cobe

Senior Editor

 Contact Patricia

Pat plans and executes menu, food and drink stories for Restaurant Business, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She edits the weekly On the Menu newsletter and writes the regular Behind the Menu and Taste Tracker features. Pat hosts a weekly podcast called Menu Talk in collaboration with Bret Thorn of Nation's Restaurant News, covering a wide range of menu topics through interviews with chefs and operators.

Pat came to Informa Connect 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

Page 1
Operations

Are all these national food holidays silly or are they seriously good for business?

There’s a day this summer to celebrate everything from chicken wings to ice cream, caviar, French fries, tequila and even Spam. Why the deluge?

Sustainability

Sea vegetables make a splash with diners in schools and healthcare

Foodservice provider CulinArt piloted a program at three accounts to promote the sustainability and health benefits of aquatic foods.

Menu

Consumers are looking for cheap eats, Caesar Salad and limoncello this summer

The latest consumer trend data released by Yelp reveals an uptick in these restaurant searches and several others since last year.

Menu

Eating your way around Boston

From fast casuals to fine dining, Boston offers a large selection of restaurants serving local specialties and global cuisines.

Steal This Idea

Fresh from FSD's Menu Directions conference: Operational hacks too good not to steal

From AI as a menu-planning tool to pickling vegetable scraps, these ideas are ready to put into action, courtesy of the Menu Directions conference.

Operations

How to navigate the National Restaurant Show like a pro

Whether you’re a first timer or conference veteran, here’s what you need to know about the biggest restaurant show in the Western hemisphere, which begins in Chicago on May 18.

Menu

Eating your way around Chicago

10 notable places to check out while in town for the National Restaurant Association Show.

Menu

These 8 trends are moving menus forward around the world

Future Menus 2024 identifies the top forces shaping today’s global food scene to push chefs ahead of the culinary curve.

Menu

So long Menu Feed, welcome to Menu Talk

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Menu

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

Clay Walker, president of the iconic California drive-in, shares why local flavor and hospitality creates staying power.

Menu

How culinary inspiration and a positive work culture share equal billing at Freight House

Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.

Operations

See which products were named 2024 Food and Beverage Award winners

The annual Food and Beverage Awards, presented by the National Restaurant Association Show, celebrate innovation and emerging trends.

  • Page 1