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Biography

Patricia Cobe

Senior Editor

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Pat plans and executes several sections of Restaurant Business magazine, including food and beverage trends, Menu R&D, profiles of chefs and restaurateurs, and marketing and lifestyle features. She also contributes to the magazine’s website and is editor of the e-newsletter, Recipedia. Pat came to RB from Mr. Food’s EasyCooking, a Hearst publication, where she was Executive Editor. Prior to that, she contributed to Ladies’ Home Journal, Women’s Day, Good Housekeeping and other consumer magazines.

Pat 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 currently on the Board of IFEC (International Foodservice Editorial Council). Previously, she served on the James Beard Journalism Committee and was on the Board of Les Dames d’Escoffier New York.

Articles by
Patricia Cobe

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Menu

5 sweet treats hitting menus

Though summer is winding down, there’s still plenty of time to feed customers’ cravings for something cold and sweet.

Topics

Pumpkin spice season returns earlier than ever

The PSL and other fall beverages are coming to coffee chains in late August.

On the rise for five years straight, these once-hot menu trends are starting to cool down.

Seafood is in high demand for its flavor, healthfulness and versatility, but it can be a pricier protein. To get the most bang for the buck, it’s smart to feature fish or shellfish in appetizers or small plates or source underutilized species. For inspiration, check out these five recipes.

As catering and delivery programs grow, so does the need for food that travels well. Here’s how restaurants are adapting.

Developers aren’t relying only on established brands—they're allotting space and financial support for aspiring restaurateurs to test concepts.

Elevate grab-and-go items by tapping into today’s top trends.

Consider these actionable ideas from the 2019 Menus of Change Summit

Technomic’s look into worldwide menu innovation packs some surprises.

Chefs are taking on a bigger role in the effort to reduce waste.

Farmers markets are in full swing and fresh produce is in abundance, putting both chefs and customers in the mood for veg-centric dishes. The five recipes here showcase some of the best seasonal selections.

Sandwiches share similar components—carriers, fillings and condiments. But to build a standout sandwich, those components should be layered to complement the ingredients’ textures and flavors. These five sandwich recipes do just that.

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