Continue to Site >>>

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 6
Operations

Good to Go, a fast-casual incubator supported by the James Beard Foundation, hosts its first concept

Chef Jared Howard won the opportunity to test launch HoneyBunny Chicken and Biscuits for six months inside NYC’s Market 57 food hall.

Menu

How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu

VP of Food & Beverage Steve Sturm is constantly evolving the menu, with several new initiatives coming just this year.

Menu

Recipe report: Winner, winner chicken dinner

National Chicken Month is winding down with the last days of September, but chicken is a perennial favorite all year long. These five recipes put chicken in the center of the plate.

Menu

Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes

The chef-owner of Chicago’s Big Jones tells many stories behind an often overlooked cuisine in “Midwestern Food,” a new narrative cookbook.

Menu

How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks

Founder and CEO Sharon Arthofer employs trained “sipologists” and “sipistas” at each location to create and serve the elevated beverage menu.

Menu

Recipe report: Fall baking

As temperatures drop, the desire to heat up the oven and start baking rises.

Menu

Delaware North's restaurant DNA drives menu development

As VP of food, beverage and culinary development, Lou Piuggi focuses on restaurant-quality dishes that can be scaled up for high-volume foodservice operations.

Menu

Chefs turn to fungi to plot the future of plant-based menus

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in foodservice kitchens.

Menu

Football stadiums up their food and beverage game for the new season

Both NFL and college stadiums are kicking off the 2023 season with new concessions lineups for fans.

Menu

How Hilton is redefining what hotel food and beverage can be

Menu Feed: From elevated breakfasts and snacks to partnerships with celebrated chefs and mixologists, Adam Crocini is changing up the F&B scene.

Menu

Recipe report: Showing off fall vegetables

The season for local tomatoes and corn is just about over, but heartier fall vegetables are starting to flow into the market. Make the most of Brussels sprouts, squash, carrots and more with five recipes that will up everyone’s veggie intake.

Menu

How Chicken Salad Chick is shaking up the menu with its first warm sandwich

CMO Tom Carr describes the new Chick Melt and the chain’s drive to innovate while continuing to please its many chicken salad-loving customers.

  • Page 6