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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

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Recipe Report: Seafood season

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.

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A stadium snack gets an allergy-friendly makeover

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

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Recipe report: Pizza

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.

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4 on-trend ways to move meat on the menu

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

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Recipe report: Cook a pot of chili

Treat winter-weary customers to piping hot bowls of chili and chase away those chills. There’s a recipe here for every chili fan, from the dedicated vegan to the hearty meat eater.

Technology & Equipment

6 equipment trends powering foodservice’s future

The 2019 NAFEM Show unveiled where kitchens are headed.

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Indulgence and health battle it out at breakfast

Sandwiches run the gamut—from better-for-you to indulgent—to fuel up in the morning.

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Recipe report: Bake something new

To combat the frigid winter weather and turn out some made-from-scratch treats, heat up the oven and start baking.

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Burgers from local cattle are on the school lunch menu in S.D.

A sustainable beef-to-school initiative benefits both students and the community.

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Recipe report: Super Bowl specials

With football playoffs in high gear and Super Bowl parties around the corner, it’s time to plan some eats and drinks to cook up for game days. 

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A cake healthy enough for school breakfast

Los Angeles Unified School District reworked a signature item to meet federal nutrition standards.

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Ramen, reimagined

Authenticity and innovation are driving ramen on menus, and diners are slurping it up.