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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 57
Operations

Cooking up ideas at the Big Ten Conference Chefs’ Summit

Here’s an inside look at the brainstorming, collaborating and eating that took place during FoodService Director’s recent event.

Menu

10 recent menu additions at restaurants

Fall menus are exploding with food and drink options that go beyond pumpkin spice.

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Boosting buzz with baked goods

Kitchens seek to stand out with treats made from scratch—or close to it.

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What's up next for Lettuce Entertain You?

Hear insights from Chef Partner John Chiakulas on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.

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Recipe report: Seasonal soups

Few foods are as comforting as a bowl of soup when there’s a bit of a nip in the air. This fall, expand the selection with five soups that build flavor with seasonal ingredients and slow simmering.

Menu

What’s shaping choices on kids menus?

Here’s what kids—and their parents—will be seeking on foodservice menus in the year ahead.

Operations

A new food hall helps ease the dining crunch at Purdue University

Students can use meal swipes at eight chef-driven concepts.

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Recipe report: Pizza

Pizza remains one of customers’ most craveable foods. These five pizza recipes showcase new twists on toppings and techniques to keep those cravings coming.

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What makes a winning LTO?

Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”

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Recipe report: Bowl food

Bowls are customizable, convenient, healthful and flexible—attributes that appeal to both operators and consumers. The five recipes here fit the bill. These bowls feature grains, vegetables and small amounts of protein flavored with on-trend global ingredients.

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6 emerging menu trends that may go mainstream

These ingredients and flavors could be poised to trickle down to noncommercial.

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Recipe report: Chicken takes on global flavors

Chicken is a blank canvas for a world of flavors. This versatile, cost-effective protein shows up in almost every global and regional American cuisine. Four of these recipes give chicken an ethnic twist, while the fifth showcases a Southern favorite.

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