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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 74
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5 ways to maximize the meat spend

Spec underutilized cuts and stretch smaller portions to cut protein costs.

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Recipe report: Holiday desserts

From a big catered event to a seasonal lunch or dinner, holiday meals call for festive desserts. These six recipes fit the bill.

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Pad thai gets a shot of authenticity

Harvard University chefs gave the menu staple a makeover earlier this year. Read on to see the changes they made with new techniques and ingredient combinations.

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Recipe report: Rethinking meat

To ease customers into plant-forward eating, don’t eliminate the meat—use less. These five recipes focus on smaller portions of meat balanced by other ingredients.

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Recipe report: Finger foods for holiday catering

To meet the catering challenge, start with these recipes for appetizers and handheld foods—they’re easy to execute and feature flavors that are crowd favorites.

Operations

Natural disasters spell trouble for food costs

Hurricanes, fires and cyclones will have an impact on next year's ingredient prices. Here’s what to expect for holiday food prices and, ultimately, operators’ profit margins.

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Recipe report: Hearty soups

Chillier weather has arrived in most parts of the country, and customer cravings are turning to soup. Add something new and satisfying to the menu rotation with one of these recipes.

Operations

8 smart ideas to steal from CU Boulder's dining program

The University of Colorado's newest facility puts college dining on the leading edge. Innovative ideas for engaging the campus's 31,000-plus students are in full view.

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Recipe report: New takes on vegan dishes

Get ready for National Vegan Month in November by introducing a new plant-based recipe to customers. These choices feature hearty ingredients combined in inventive ways.

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Recipe report: International favorites

Guests enjoy exploring new ethnic tastes as well as familiar international dishes. Here are five classics from Chinese, Greek, Italian, Mexican and French cuisines.

Operations

5 great ideas gathered at a chefs’ conference

Smart tactics to tackle labor issues, sustainability, food safety and more were offered up this week during FoodService Director’s first Chefs’ Council Summit.

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Building a readymade dinner to go

Dining services at UMass offers staff and faculty heat-and-eat dinners. The readymade meal kits providing a convenient service, and they capture takeout business from local supermarkets and restaurants.

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