Continue to Site >>>

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 77
Menu

Recipe report: Tacos

The taco has traveled way beyond its Mexican roots to land on menus in many types of operations. These six recipes will add a little spice to your taco selection.

Menu

Catering wins

In addition to inventive presentations, how are chefs getting the attention of buffet-bored guests? Handheld items and action stations, often in tandem, top the list.

Menu

6 ideas to refresh your menu

What’s trending on menus as we head into the second half of the year? Operators can expect the unexpected but shouldn’t ignore proven hits and customer favorites.

Menu

Recipe report: Signature sandwiches with a twist

Changing up familiar items with one or two new ingredients is an easy way to refresh the menu. Start with one of these classic sandwich recipes that have been updated with surprising twists.

Menu

7 food finds at America’s amusement parks

Summer thrill-seekers may visit these parks for the wild rides, but some of the attractions are of the edible sort.

Menu

Recipe report: Cool dishes for hot weather

Even if the kitchen temperature rises to new highs, customer demands don’t drop off. These five recipes will help beat the heat through the steamy days of summer.

Menu

Recipe report: American summer classics

Celebrate Independence Day on your patio, rooftop or dining room with July Fourth classics, including burgers, potato salad, and a red, white and blue dessert.

Menu

7 spins on fried chicken

New renditions of the comfort food favorite are finding their way onto menus.

Menu

Recipe report: Summer seafood

Consumers seek lighter foods in summer, and seafood is perceived as a less filling, healthier choice, according to Technomic’s Center of the Plate: Seafood & Vegetarian Consumer Trend Report.

50 rising menu stars

The most successful new dishes in noncommercial are feeding the demand for innovation balanced with tradition.

Menu

Pizza takes shape for breakfast

At Corning, Inc. in Corning, N.Y., lunch includes a rotating selection of toppings on personal-size pizzas, including classics like pepperoni and tomato-mozzarella, as well as more upscale ingredients, says Mike Osborne, dining services supervisor. 

Menu

Recipe Report: Chefs’ favorites

When chefs gather for a culinary conference, inspired dishes emerge from the demos, kitchen workshops and other sessions. These recipes tap into some of today’s trends.

  • Page 77