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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 43
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How Torchys Tacos created a ‘craft-casual’ niche in the competitive fast-casual arena

Chief Marketing Officer Scott Hudler shares how the Austin-based taco concept stays true to its food truck roots as it expands across the country.

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How consumers will use foodservice this holiday season

Technomic tracks the menu, order size and takeout trends impacting 2020 holiday meals.

Operations

A virtual corporate cafe serves the new hybrid workplace

As many employees continue to work remotely, the traditional company cafeteria is changing.

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How restaurants are menuing holiday cheer in 2020

Menus are getting a festive makeover as Christmas draws closer.

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13 noncommercial chefs divulge their plans for 2021

Members of FSD’s Culinary Council share what’s cooking in their operations for the new year.

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Recipe report: Speedy holiday starters

In a year when holiday gatherings will be fewer and smaller, it’s still smart to have some festive starters on hand. These five recipes for charcuterie and cheese platters, dips, toasts and more are relatively easy to put together and will add instant holiday cheer.

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Grubhub reveals customers' top food orders of 2020

Americans seem to be as conflicted as ever about choosing between health and indulgence.

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Recipe report: Craveable cookies

Cookies baked from scratch are always a welcome treat, whether they’re offered as a grab-and-go item or holiday dessert. With baking season reaching its peak in the next couple of weeks, it’s a good time to add a new recipe or two to the file.

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How a brunch chain is evolving and energizing its menu for 2021

Chef Shane Schiably joined First Watch to push the culinary envelope, and has continued to do so during this challenging year.

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The top flavors driving menus in 2021

As the end of 2020 nears, forecasters are finalizing their predictions on the trends that will gain traction next year. Here’s what’s in store on the flavor front.

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Recipe report: Holiday sides

A turkey or roast may be the centerpiece of a holiday meal, but many diners most look forward to the sides. While tried-and-true recipes are always a hit, why not try something new this season? Get started with one or more of these dishes.

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How Gibsons corporate chef is crafting menus for success amid COVID-19

In recent months, Dan Huebschmann has had to adapt to outdoor dining, curbside takeout and more.

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