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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 51
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Recipe report: New ideas for breakfast

Grabbing breakfast to go on the way to work or school has gone by the wayside with more Americans sheltering in place and working remotely. Breakfast at home is now the norm, and that bowl of packaged cereal or slice of buttered toast can get monotonous day after day. These five easy recipes will perk up the morning meal without a lot of effort.

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Healthy menu items are trending up in response to the pandemic

After an initial push for comfort foods, consumers are now looking to promote wellness.

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How comfort food, convenience and value are powering Fazoli’s through the pandemic and into the future

Fazoli's CEO outlines the strategies that have kept the Italian chain ahead of the curve during the COVID-19 crisis.

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One chef’s reopening playbook

A Georgia operator shares best practices for welcoming back dine-in customers amid the coronavirus pandemic.

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Recipe report: Fresh takes for spring

Now that we’re firmly into spring, fresh produce is more accessible and varied. Even if a specific vegetable or fruit is out of stock, most recipes are adaptable to swapping in a similar variety. So freshen up the menu rotation with one of these five seasonally-inspired dishes.

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How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged

Listen as Field Failing, founder and CEO of Fields Good Chicken, shares strategies for differentiating the chicken menu and building a loyal fan base.

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Recipe report: Bowls rule

Many cooks are currently relying on pantry staples, hardy fresh produce and leftover cooked proteins to build meals. Bowls are the answer. They serve as a creative and convenient platform for tossing together flavorful ingredients into appealing meals, as these five recipes demonstrate.

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How foodservice operators can stay engaged while staying at home

A B&I chef shares his creative ideas for connecting with his community and peers, and reopening for business.

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How the retail meat shortage will reverberate in foodservice

Plant closings and consumer hoarding are snarling the meat supply chain in grocery stores. Should foodservice spots be worried?

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Grocery stores partner with restaurant chefs in COVID-19 outreach

Several supermarket chains are finding new roles for chefs amid the pandemic.

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Recipe report: Bake something new

Home bakers have been very active during the stay-at-home mandates currently in effect. But now housebound consumers and professionals alike are looking for new ideas that are easy to execute with ingredients on hand. Here are five recipes that fit the bill: Three quick loaves, one bar cookie and one focaccia.

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How the coronavirus will change stadium foodservice

When they reopen, sports and entertainment venues must hit the reset button and adapt to the new normal.

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