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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 80
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An allergen-free take on chicken tetrazzini

The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.

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5 zero-waste solutions

Operators are giving food scraps and rejects a second life on menus.

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Recipe report: Mardi Gras pancakes

Celebrations surrounding Mardi Gras end on the Tuesday before Ash Wednesday—a day that goes by several names, including Fat Tuesday, Shrove Tuesday and Pancake Tuesday.

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3 ways to engage guests at breakfast

Operators are crafting menus and service styles that take the boring out of breakfast.

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Recipe report: Valentine’s Day recipes

Color the menu red for Valentine’s Day with sweets and savories that broadcast the holiday’s signature hue. 

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Recipe report: Soups and stews

While many operators are gearing up for Super Bowl Sunday next month, others might want to jumpstart the weekend by celebrating National Homemade Soup Day on Feb. 4.

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This year's 9 must-have ingredients

To menu 2017's top trends, no foodservice kitchen should be without these items.

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Recipe report: Super Bowl snacks

The recipes here include new takes on two favorites—guacamole and chicken wings—along with a few surprises that are sure to win points with hungry fans. 

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What’s healthy now?

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.

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A lighter take on ranch dressing

Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

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Recipe report: Comforting retro desserts

A majority of consumers veer towards indulgence when eating at foodservice operations. Hit customers’ sweet spot with this collection of comforting desserts.

Operations

What will catch fire in foodservice this year?

These 2017 predictions built the most consensus among industry forecasters. 

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