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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

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Menu

Recipe report: Grilling season is here

Get ready for grilling season with these five recipes.

Menu

How Lazy Dog Restaurant & Bar is blazing a trail

Founder and CEO Chris Simms strives to give guests a unique experience through a "next generation" approach to the menu, ambience and hospitality.

Menu

Plant-forward dishes keep growing at restaurants

Operators are subbing plant-based meat in everything from Italian beef sandwiches to hot dogs. But fresh vegetables are also showing up in a big way.

Menu

Recipe report: Get ready for Cinco de Mayo

Last year, Cinco de Mayo fell during the height of the first COVID-19 wave, nixing the traditional food and drink tie-ins. With dine-in restrictions now loosened up a bit and takeout options going strong, here are five recipes fit for a 2021 celebration on May 5.

Menu

How the Humane Society is pushing the boundaries of plant-based eating

Increased demand for meatless menu items is fueling creativity.

Recipes

Recipe report: Refreshing beverages

As the weather gets warmer, drinks should get cooler.

Sustainability

5 takeaways from the CIA’s plant-forward playbook

Chefs and operators shared plant-forward strategies at a recent virtual summit hosted by The Culinary Institute of America.

Menu

Chicken sandwiches take on the globe

Foodservice operations in international locations are offering riffs on the trendy fried chicken sandwich.

Operations

Dobbs Common Table is designed to give Emory University students a taste of Atlanta’s neighborhoods

The dining hall in Emory University's student center offers a diverse global menu in a restaurant-style setting aimed to build community.

Menu

Recipe report: Fruit-filled desserts

Spring menus are getting sweeter and more colorful with the variety of fresh fruits coming into season. Desserts are the perfect platform to showcase the beauty of this bounty, as these five recipes prove.

Menu

How Culver’s evolves its menu while staying true to customer favorites

Director of Menu Development Quinn Adkins shares the sourcing and culinary strategies that drive the quick-service brand's loyalty and growth.

Workforce

Sodexo partners with Women Back to Work to recruit talent

The foodservice company lost up to 40% of its workforce at the height of COVID and now looks to fill a number of managerial positions.

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