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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 32
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Truist Park celebrates Atlanta Braves’ World Series games with special menu items

Foodservice partner Delaware North created themed sandwiches and more for hometown fans in the ballpark.

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How will the FDA's new sodium guideline impact menus?

The government’s recommendation to reduce sodium is voluntary.

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How Modern Market’s chef brings a farm-to-table ethos to the growing fast casual

Nate Weir’s obsession with sourcing, sustainability, clean-label ingredients and more provides an accessible gateway to healthier eating.

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Recipe report: Playing up plants

Plant-based and plant-forward menu items are in high demand, with both operators and customers looking for new meatless ideas. If your recipe lineup is ready for a refresh, take a look at these five dishes for inspiration.

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Binghamton University grad launches bubble tea concept on campus

Leighton Blackwood partnered with Sodexo to turn an entrepreneurial project into reality.

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College students away from home really miss homecooked meals, survey finds

To celebrate National Pasta Month, one company is giving homesick students in Madison, Wis., free dinners delivered to their doors.

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Recipe report: New takes on pasta

October is National Pasta Month, the perfect time to add a new pasta prep to your collection.

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Sodexo’s ‘Love of Food Innovation Challenge’ takes to the streets

The digital competition encouraged chefs to submit dishes inspired by global street foods.

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Cura Hospitality cooks up a fundraising dinner at The Sisters of St. Joseph community

The foodservice provider planned and executed the annual Faith, Field and Feast event, sourcing hyperlocal ingredients to create a seasonal menu.

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Recipe report: Pizza pizzazz

October is National Pizza Month, the perfect time to up your pizza game.

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How KFC's head chef taps his food science, nutrition and culinary expertise

One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

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Culinary input from former student stamps Stony Brook University's new Indian concept with authenticity

Alumna Kenny Desai worked with the CulinArt team to fine-tune the menu at Tadka, Essence of India.

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