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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 11
Operations

Legends Hospitality takes over operation of Central Park Boathouse in NYC

The foodservice provider for Yankee Stadium is now running an all-day cafe and boat rentals, and will reopen the iconic full-service restaurant and catering venue in the fall.

Menu

How Yogurtland's flavorologists push the envelope on what frozen yogurt can be

President Sam Yoon drives menu innovation and growth to differentiate the frozen yogurt experience.

Menu

Recipe report: Fresh takes on summer fruits and veggies

It’s hard to resist the fresh, seasonal produce that’s starting to pour into the market now. Take advantage of the bounty by transforming these summer fruits and vegetables into tempting menu items.

Menu

Baseball stadiums change up the menu with the sport's 3 seasons

Major League Baseball games span spring, summer and fall, so Aramark is creating LTOs that celebrate each season.

Workforce

University of Tulsa dining team worked with The Ritz-Carlton Leadership Center to benchmark best practices

The program focuses on customer engagement, elevating service and nurturing organizational culture.

Menu

How Ford's Garage's innovative menu and vibe draws guests of all ages

Chef Jessica Tomlinson gives comfort-food favorites scratch-made twists, always with an eye toward menu optimization.

Menu

Recipe report: Picnic crowd-pleasers

The Fourth of July is right around the corner, a holiday traditionally celebrated with picnics, barbecues and al fresco feasting. Need menu inspiration? These five recipes are sure to set off some flavor fireworks.

Menu

The post-partum cheeseburger at Woman's Hospital has built a large and vocal fan base

Originally created for brand-new moms, the Patient Burger is now a best-seller with hospital staff and Baton Rouge residents.

Menu

How Jonathon Sawyer’s passion for live-fire cooking ignites the menu at Kindling

The James Beard Award-winning chef partnered with Fifty/50 Restaurant Group to realize his culinary vision at the soaring two-story space inside Chicago’s iconic Willis Tower.

Operations

West Virginia University cooks up 150 gallons of soup for Stop Hunger initiative

The Sodexo-led cook-a-thon was the first “Big Soup” event held on a college campus.

Menu

Recipe report: Summer grilling

Cooking on an outdoor grill can transform an everyday burger into a flavor bomb. Now that grilling season is getting into full swing, here are five new ideas to add to your recipe file.

Menu

Preparing to feed Team USA at the 2024 Summer Olympics

Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.

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