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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 52
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How independent restaurant Saigon Sisters is making changes amid the coronavirus crisis

Listen as Mary Nguyen Aregoni, chef-owner of the Vietnamese concept, shares the creative strategies she has put in place.

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High school seniors brighten mealtime for isolated seniors

Residents at one continuing care community are delivered smiles along with dinner.

Workforce

Giant Eagle hires unemployed workers from Pittsburgh Penguins arena and Primanti Bros.

The supermarket chain invites jobless foodservice staff to join its teams.

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Recipe report: Think spring

Despite the fact that most of us are sheltering in place, spring is in full force outdoors. And with Easter and Passover arriving this week, it’s time to introduce a taste of the season into the menu.

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Burgers expand their boundaries

To meet never-ending demand, operators are adding more options to burger menus.

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Postponement of Summer Olympics forced a quick U-turn for USOPC foodservice

The sudden cancellation of the 2020 games created unique challenges for the team that feeds the athletes.

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How the Lettuce Entertain You team is meeting the coronavirus challenge

R.J. Melman shares the creative new ideas his restaurant group has put into action.

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Contract companies step up with meal solutions for employees

Foodservice providers Sodexo and Cura ease COVID-19 stress with meals to go.

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Recipe report: Family-friendly pizzas

As consumers continue to shelter in place, many restaurants are offering pizza kits for takeout and delivery. These contain all the fixings for making pizza at home, filling the need for a family-friendly meal as well as an activity. Although these five recipes are not packaged into kits, they offer a slightly different spin on traditional pizza and are easy to make. ​​​​​​​

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St. Luke Health Services stocks a shuttered gift shop with essentials for employees

Foodservice staff can purchase hard-to-find supplies right at the senior living facility.

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Coronavirus is forcing the supply chain to change course

As foodservice operations cease or scale back, the demand for supplies continues to rise in retail.

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Recipe report: Low-stress dishes for stressful times

The coronavirus crisis has depleted kitchen workforces and closed a lot of foodservice facilities. But students, the work-from-home crowd and restaurant customers still need to get fed. These five low-labor recipes, adaptable to takeout and delivery, can help ease the stress.

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