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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 79
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Recipe report: Burgers

The majority of consumers (57%) eat a burger at least weekly How do you make a burger craveable? Start with  signature touches, like these recipes do here.

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3 dessert flavors on the rise

With diners are seeking out less sugary treats, these three dessert flavors are making waves.

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Deconstructing ramen

Inspired by a visit to Japan, the general manager at YouTube's corporate dining venues introduced a dish with many traditional ramen ingredients, served separately so diners can mix and match.

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3 pizza flavors about to pop

Operators are topping pies with common ingredients from other mealparts, piquing guests’ interest with familiar flavors used in surprising combinations.

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Recipe report: Small plates, big flavors

Call them downsized entrees, appetizers or tapas, small plates are not going out of style anytime soon. Click through for that recipe and four others.

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7 menu surprises popping up in noncommercial

Steal these innovative food and drink ideas for your operation.

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Recipe report: Sweet and savory pies for Pi Day

March 14 has been designated Pi Day to recognize its numerical relationship to pi—the digits in the date, 3.14, are the same as the first three digits in pi.

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3 sandwich flavors gaining steam

When it comes to sandwiches, familiar condiments are getting revamped and emerging global flavors are taking the spotlight.

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Recipe report: Spice it up!

To perk up customers’ palates and inspire a kitchen staff bored with winter ingredients, add a spicy dish or two to the lineup.

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3 breakout burger flavors

What will be the breakout burger ingredients of 2017—those that can help power LTO sales and help operators shape craveable menus? Here's a look at three making a splash.

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Recipe report: Seafood dishes for Lent

The demand for seafood skyrockets during Lent. These seafood recipes can easily be added to the rotation now, but may prove popular enough to stay on the menu.

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New spins on DIY stations

While customization is an expectation for many of today’s diners, younger customers seem to prefer self-serve bars over made-to-order items.

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