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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 35
Operations

Restaurant aggregator Foodee is helping Sodexo expand office workers’ meal options

The platform broadens Sodexo’s channels for feeding the growing hybrid workplace.

Operations

5 Chicago restaurant concepts are coming to Purdue University

Cornerstone Restaurant Group is partnering with Aramark to bring chef-curated kiosks to the college’s remodeled student union.

Menu

Recipe report: Ice cream dreams

To feed customers’ summer cravings with something a little different, try one of these dreamy recipes for frosty treats.

Menu

Recipe report: Barbecuing and smoking

Outdoor cooking skyrockets in the summer, with many chefs getting out from behind the stove and in front of a barbecue grill or smoker.

Menu

How ghost kitchen 2 Korean Girls is gaining fans one bowl at a time

Cofounders and sisters Jennifer and Michele Kaminski dish up a serving of culture alongside Korean comfort food through their virtual concept.

Sustainability

Cura’s Rescue Recipe Throwdown inspires chefs to cut waste

Creative menu items have come out of the competition, proving that banana peels, avocado pits and pepper seeds have a place in the cooking pot instead of the trash.

Sustainability

Chatham University students create breakfast boxes to promote locally sourced grains

The boxes contain contributions from farms and businesses in the Pittsburgh area and are designed to build consumer awareness about sustainability and local agriculture.

Menu

Recipe report: Cool cooking for hot days

Menu items that feature fresh, seasonal ingredients and require little or no cooking are the way to go on summer days like these.

Workforce

Culinary schools power up digital platforms for fall

New online classes equip students with skills and smarts to meet the current trends and challenges of the foodservice industry.

Menu

Bubble milk tea, birria taco among the top trending foods of 2021

Grubhub's “State of the Plate” report looks at how diners have been eating their way through the last six months.

Menu

How Smokey Bones diversifies its menu to please an array of palates and control meat costs

Chef Peter Farrand created a “protein candy store,” giving diners more flavor variety and value.

Menu

Recipe report: Burgers and hot dogs

While classic preps of these iconic summer favorites are always welcome, it could be fun to change them up a little.

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