Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 5
Operations

The food hall gears up for its next act

Developers are far from abandoning the model, but they are reworking it to make the format, food and site locations more relevant.

Menu

Plant-forward eating continues to gain steam post-pandemic

Health, money, animal welfare and more are pushing consumers to eat more produce and less meat, a recent survey finds.

Sabin Lomac and Jim Tselikis started Cousins Maine Lobster with one food truck. A decade later, they claim close to 50 locations and the honor of being one of Shark Tank’s most successful ventures.

Tomatoes, peaches and berries are in abundant supply this time of year and ready to freshen up the menu. These five recipes showcase the best of summer’s bounty.

The lineup, created by Michigan Stadium’s executive chef, Chris Carr, ranges from appetizers to desserts.

As hotel restaurants and bars bounce back from the pandemic, F&B teams are changing the guest experience to align with changing expectations.

Sandwiches are a mainstay of deli stations, grab-and-go cases and fast-casual menus, so there’s always opportunity to mix up the selection.

The new menu, concepts and design are boosting sales and traffic, drawing customers from the community as well as the hospital.

When temperatures soar, so does the need for liquid refreshment. Help customers stay cool and hydrated with these five thirst quenchers.

The chef and restaurateur is gearing up for new projects while keeping sight on current concepts.

See how Delaware North, Sodexo and other operators are bringing regional flair and community-focused ingredients to the fore.

A crop failure in Mexico has created the latest supply crisis for chefs and hot sauce-seeking customers.

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