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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 67
Operations

What’s the latest in zero-waste?

Foodservice operators are ramping up sustainability efforts in 2018—and coming up with more culinary-focused solutions.

Operations

How to integrate compost onto the plate

Composting food scraps has been a big part of the sustainability mission in non-commercial operations. But forward-thinking chefs are now going one step further, embracing nose-to-tail cooking, turning food trim into dog biscuits and upcycling scraps into soups, pasta sauces and salads.

Menu

7 innovative menu trends with staying power

Keep an eye on the latest food and drink trends that emerged at Winsight’s Restaurant Directions conference

Menu

6 summer drink trends refreshing the menu

Iced tea and lemonade sales spike in the summer months as customers clamor to cool off with refreshing beverages.

Menu

Recipe report: Best burgers

Burgers are a tradition at Independence Day cookouts, but even if the July 4th holiday has come and gone, these five recipes should remain on the menu.

Menu

What types of flavors draw today's customers?

See how popular spicy, fusion and savory flavors are among certain diners.

Menu

When innovating flavors, how far is too far?

Restaurant operators get customer buy-in by balancing the funky with the familiar on menus.

Menu

Recipe report: Seasonal sweets

Summer calls for desserts that showcase refreshing flavors and no-fuss formats. Ready to tweak your dessert list to fit the season? Start with these five recipes.

Menu

6 ways foodservice operators are making progress with plant-based dishes, sustainability

Presenters at the annual Menus of Change conference shared how they’re reshaping menus.

Menu

Recipe report: Best of summer

Summer’s hot weather and lazier days call for lighter, less labor-intensive menus. 

Workforce

5 ways to retain foodservice staff with a culture of caring

A fast casual operator shares tools for nurturing a workforce that may be inclined to stick around. 

Menu

Recipe report: Grain bowls

These five recipes will spark some new menu ideas. 

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