Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4

4 menu trends that may hit the mainstream

Keep an eye on these flavors and ingredients just starting to make waves.


Does menu size matter anymore?

Are menus continuing to shrink or has the trend leveled off?

After weeks of holiday indulgence, a comforting pot of soup seems very appealing to both operators and the people they feed. 

Technology is a cornerstone for Freeman, who recently took on a new role at the Ford Motor Co.

At Restaurant Business and FoodService Director we have great respect and admiration for all the creativity that comes out of restaurant and noncommercial kitchens. 

2018 met expectations and delivered a few surprises on the plate.

To tap into America’s culinary roots and flavors, start with these five recipes.

Consumer perceptions are changing, and foodservice menus are changing with them.

Try an Indian curry, meaty poutine, grilled Cuban sandwich and more to warm up the winter lineup.  

Soup weather is here, and what better way to chase the chill than with warm bowls of comfort. 

Operators are tapping into seasonal ingredients and holiday flavors to develop new dishes. 

A new Technomic report reveals how the connection between food and health has changed.