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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 77
Menu

Summer salads making a splash

The arrival of summer produce is spurring operators to toss together new entree salads.

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Recipe report: Emerging ethnic cuisines

Chefs are digging deeper, exploring niches within these cuisines to appeal to consumers’ more adventurous palates.

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5 ways to dazzle catering customers

Creative presentations can elevate your catered events above the competition.

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10 dumplings from around the globe

Many international cuisines offer their take on the dumpling, each boasting its own particular spin.

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Recipe report: Grilling

Even if your operation lacks an outdoor grill, the cooking technique and resulting charred flavor and appearance can be replicated using indoor kitchen equipment.

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7 menu trends taking off

These food and drink trends spotted at this year's National Restaurant Association Show could power your menu in the months ahead. 

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Recipe report: On-trend dishes from the NRA Show

Many exhibitors provided chef-prepared food samples at their booths. These are some of the on-trend recipes that the chefs shared and attendees tasted.

Operations

5 takeaways from new Chicago eateries

Take stock of these stealable ideas discovered during the 2017 Taste the Trends dine-around.

Menu

Recipe report: Gen Z’s most craveable foods

The flavors, ingredients and cuisines college students are craving today can have a large impact on current and future menu planning. These five recipes will help feed those cravings.

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10 menu winners and losers at colleges

Gen Z dominates college campuses these days, and they are tired of some of the same old offerings. Here are the menu items they’re increasingly interested in ordering—and those they’re snubbing.

Menu

Chickpeas inspire a dairy-free ice cream

Penn State found that students are not eager to communicate allergy problems to staff. Varcoe expects this chickpea liquid ice cream to be a big draw.

Menu

Recipe report: Burger love

May is National Burger Month—a good excuse to feature burgers on the menu. These six recipes change up proteins, cheese, condiments and toppings to vary the experience.

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