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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 76
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Smoking is heating up in 2016

Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends.

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Gluten-free fettuccine alfredo

Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.

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3 restaurant trends FSDs could ride

If “switchel” is Greek to you, here are some opportunities worth exploring.

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Food scrap salad: a zero-waste solution

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

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How to make a healthier minestrone soup

To give customers and patients a healthier, lower-sodium minestrone soup, Kathleen Nielsen of McKay-Dee Hospital “cleaned up” a speed-scratch version.

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3 restaurant trends FSDs need to watch

In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

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How to deal with dairy allergies

Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.

Operations

3 emerging trends for FSDs to watch

What’s bubbling up in the restaurant world that may be adaptable to noncommercial foodservice? Here’s a look at a cuisine that’s poised to take off.

Operations

Culinary tour of Chicago's hot new restaurants

A behind-the-scenes menu sampling at some of Chicago’s recently opened eateries provided foodservice directors with ideas to bring back to their operations.

Operations

Five takeaways from the NAFEM Show floor

The National Association of Foodservice Equipment Manufacturers Show got underway with 500-plus exhibitors touting their goods. Here are the top 5 trends.

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Waking up breakfast sales

The morning meal is booming, especially in the quick-service restaurant segment. In this special section, the editors of FoodService Director and Restaurant Business look at ways operators are building a better breakfast business.

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Who are your culinary grads of the future?

MenuDirections 2014 got off to a rousing start with the opening of the General Session by Dr. Pamela Allison, Ph.D. and associate professor of the Hospitality College at Johnson & Wales University in Charlotte, N.C. Dr. Allison gave the crowd of over 200 foodservice directors insights on what to expect from today’s graduates of four-year culinary and hospitality programs.

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