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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 3
Workforce

Training staff to deal with diet demands

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

Recipes

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.

Operations

A hospital's fight against hunger starts small but creates a big impact

Nanticoke Health Services promotes healing through food.

Workforce

Food plays increasingly important role in the workplace, survey shows

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

Menu

10 unique restaurant LTOs launched so far this year

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

Menu

4 teams rocked their recipes at MenuDirections’ Culinary Competition

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

Menu

5 trends perking up coffee sales

Cold remains hot among caffeine-seeking consumers.

Steal This Idea

5 ways to celebrate National Nutrition Month

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

Menu

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.

Menu

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.

Menu

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.

Menu

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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