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Patricia Cobe

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Patricia Cobe

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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.

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

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

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

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. 

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

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

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

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.

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