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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 46
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Targeting corporate coffee programs to today’s trends

The pandemic has emptied office buildings across the U.S, but when the workforce returns, their coffee preferences may be a bit different.

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Recipe report: Globetrotting chicken dishes

Chicken is the most popular protein on menus, and many customers continue to crave their favorite preps. But why not add a new chicken dish to the lineup this fall to excite more adventurous eaters? Start with these five globally influenced recipes.

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How an innovative senior-living chef is taking comfort foods to the next level

Matthew Osolin translates his culinary passion into crowd-pleasing dinners without overtaxing the kitchen.

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Foodworks reimagines corporate cafes in the age of COVID

With fewer workers and greater safety guidelines, one foodservice provider is revamping its office building locations.

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Stadium foodservice shifts as football season kicks off

Fewer or no fans in the stands means transitioning to new ways of serving food and drink.

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What motivates customers in the age of COVID?

Recent research from SevenRooms can help foodservice operators understand and meet guest expectations.

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Recipe report: Plant-forward plates

Consumers are still craving comfort foods, but those don’t necessarily have to focus on hearty portions of meat. The five recipes here spotlight vegetables, grains and other plants, rounded out by smaller amounts of beef, chicken, seafood or cheese.

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Food halls optimize tech and design for safer reopenings

Small tweaks and larger changes are in store as customers visit food halls in the age of COVID-19.

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Plant-based milks flow onto mainstream menus

What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.

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Recipe report: Speed-scratch dishes

With labor still tight in many operations, speed-scratch recipes can provide homemade taste with fewer steps. These five dishes utilize pre-prepped ingredients and smart techniques to create kitchen shortcuts.

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How a Louisiana restaurant honors deep-rooted traditions through its menu and community outreach

Toups' Meatery in New Orleans is a small restaurant with a big heart.

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Celebrate late-summer produce

These five recipes feature a bounty of fresh, summer produce.

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