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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 31
Operations

2 finalists battle it out in Elior’s Rescue Recipe Showdown Food Fight

The chefs were challenged to create an innovative, tasty and visually appealing three-course meal from wasted food.

Design

Inside NYC's new Starbucks/Amazon Go hybrid

The combination unit is the first from the two brands, offering a high-tech, contactless experience.

Menu

How University of Massachusetts keeps allergen-free dining going strong

Flexible options, a well-trained staff and enhanced technology help meet students’ dietary needs, despite labor and supply chain challenges.

Menu

Recipe report: Sides that make the meal

With holiday meal planning well underway, now is the time to add a new side dish to round out the menu.

Menu

Why Technomic has dubbed 2022 ‘the year of the climb’

Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to its forecast.

Operations

Sustainable packaging, streamlined menus to remain big in 2022

These trends are among the top 10 highlighted in the National Restaurant Association’s annual “What’s Hot” report.

Recipes

Recipe report: Grab-and-go gets a refresh

Grab-and-go options continue to be strong in every segment, with sandwiches, salads and bowls leading the charge.

Menu

New menu at Raleigh Convention Center celebrates women and minority farmers

Sodexo Live! chef Phil Evans connected with historically excluded producers and growers to source local ingredients and bring North Carolina’s culture to the plate.

Menu

Recipe report: Bake something new

Baking season is beginning, making this a perfect time to refresh the recipe file with some new additions.

Menu

How a bubble tea fan became a master franchisee ‘brewing happiness’ across state lines

Anchal Lamba opened her first Gong cha location in 2014 and now operates 69 stores in the U.S.

Operations

Behind the dining scene at the U.S. Naval Academy

A small but mighty foodservice team feeds 4,500 students in just 25 minutes inside a massive dining hall.

Menu

Labor and supply chain shortages will challenge menu innovation in 2022

Foodservice’s recovery will continue, but industry limitations will have a big influence in the coming year, Technomic says.

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