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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 66
Menu

Recipe report: New desserts to sweeten the menu

Stuck in a dessert rut? These five recipes can refresh your repertoire with new ideas by incorporating different flavors, ingredients and combinations. 

Operations

Eco-friendly menus seek to save the Earth—and slash food costs

Tossing out food is not only detrimental to the planet; it can also be bad for business.

Menu

Recipe report: 1-dish entrees

Chefs are building entrees with smaller amounts of meat, moving vegetables and grains to the center of the plate. 

Greatest Menu Hits

The greatest menu hits of 2018

These dishes popped in popularity on menus during the past year.

Menu

7 new menu items rolling out at restaurants

Seasonal ingredients and summer tie-ins are powering restaurant menus at the moment. 

Menu

Recipe report: Spice it up

These five recipes use a variety of chili peppers, spicy sauces and hot seasonings to satisfy heat seekers. 

Menu

Here’s the scoop: Today’s ice cream trends

Classic flavors, along with surprising new combos, are keeping customers cool.

Menu

Operators step up snacks to meet demand

FSDs are investing more R&D in snack development, expanding and upgrading their selection and getting creative about packaging.

Menu

Recipe report: Plant-forward dishes that put flavor first

At the annual Menus of Change conference, held at the end of June at the Culinary Institute of America in Hyde Park, N.Y., guest chefs presented innovative plant-forward dishes.

FSD Culinary Council

FSD's Culinary Council talks snacks

What direction is snacking taking at your operation?

Menu

Nachos go from savory to sweet at Drake University

With some tweaks, a crowd-pleasing appetizer becomes a shareable dessert.

Menu

Recipe report: Salads made for summer

Take advantage of summer bounty by tossing up a variety of fruits and vegetables into colorful, flavorful salads like these.

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