Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

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Training staff to deal with diet demands

Employee education on diners’ current eating preferences is ramping up.


Recipe report: Think spring

Swing into spring by freshening up the menu with seasonal produce and lightened-up dishes. These five recipes will get the kitchen into the springtime spirit.

Nanticoke Health Services promotes healing through food.

As competition for labor heats up, companies with winning foodservice programs are winning employees.

See which limited-time offers stood out from the crowd, boosting appeal.

ProStart students and chefs paired up to win with plant-forward dishes.

Cold remains hot among caffeine-seeking consumers.

There’s still plenty of time in March to promote healthy eating and connect with customers all month long.

With the start of Lent this week, your customers may be looking for more seafood options on the menu. These five cost-effective recipes can help meet the demand during the Lenten season, which runs until April 18.

In celebration of baseball season, a New Hampshire school district developed a nut-free spin on Cracker Jack.

While pizza used to be limited to menus that focused on Italian food or pizza itself, operations in other segments are now turning out versions as starters, snacks and shareable or individual entrees. If it’s time to give your pizzas a fresh spin, try these five recipes.

Beef and pork are still in demand, despite a focus on plant-forward eating.

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