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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 15
Menu

At Planta, Steven Salm harnesses the culinary power of plants

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

Technology & Equipment

20 pieces of kitchen equipment that are changing the game

The National Restaurant Association Show’s 2023 Kitchen Innovation Awards give kudos to cutting-edge equipment.

Menu

10 menu items making waves around the world

Technomic’s Global Menu Innovation report reveals food and drink trends impacting restaurant menus across the globe.

Menu

How a B&I chef combats labor and budget challenges

Iraj Fernando, senior executive chef with Southern Foodservice Management, shares fresh menu ideas that can work in many operations.

Menu

Recipe report: Fresh takes on seafood

During the Lenten season, seafood gains popularity with operators and customers. These dishes make fresh and tasty additions to the menu.

Menu

Toyota Stadium kicks off major league soccer season with Texas-style eats

FC Dallas and Legends Hospitality roll out new menu items for MLS fans.

Menu

How Adenah Bayoh is positioning Cornbread Farm to Soul for future expansion

The IHOP franchisee and Cornbread co-founder is on a mission to change the perception of soul food across the country.

Menu

Recipe report: Celebrating pizza

Feb. 9 is officially National Pizza Day, but fans may want to celebrate pizza every day. To put this universal favorite in the spotlight, bake up one of these pies.

Operations

Amenity restaurants are emerging as the future model for corporate dining

To attract hybrid workers and integrate with the surrounding community, Bon Appetit is developing full-service restaurants and socializing spaces for B&I clients.

Menu

'Plant Centric' engages diners with inventive menus and interactive tastings

CulinArt’s plant-forward wellness promotion, which launched last month in schools and other operations, is gaining fans.

Menu

College and healthcare chefs adapt menus to meet operational challenges

FSD’s Culinary Council members share how food costs, labor shortages and evolving consumer tastes are impacting what’s on the menu.

Menu

25 restaurateurs collaborate to create foodservice program for St. Louis' new soccer stadium

Award-winning local chef Gerard Craft spearheaded CITY Flavor at CITYPARK to showcase the diverse dining scene in St. Louis.

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