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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 82
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Shaking up the beverage menu

Millennials and Gen Zers are heavy drinkers—of nonalcoholic beverages, that is. Respondents in the 18-34 age group purchase drinks four times a week.

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5 retro comfort foods making a menu comeback

Operators across the country are discovering that nostalgia sells.

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5 ways the Pittsburgh Penguins’ training facility is winning at healthy eating

The players' training table inspires the menu at the cafes and concessions in the sports complex.

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5 drinks sparking holiday spirit—and sales

Festive beverages are getting customers in the door during the busy holiday season.

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7 menu takeaways uncovered in LA

To keep ahead of what's trending, steal these ideas from innovative Los Angeles operations. 

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Zero-waste soups and stews

Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.

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Veggie burgers go from frozen to fresh

David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.

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A K-12 district takes farm-to-school to the next level

Find out how to build a healthy, sustainable foodservice program by forging connections with community, students and farmers.

Operations

4 stealable ideas from airport foodservice

A multiconcept airport operator is finding new ways to snag customers. Get inspired by their ideas.

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2017 trend: Street sense

Chefs’ Council members told us that many of their biggest successes in the past year were items including soft tacos, samosas, stuffed Chinese bao and banh mi.

FSD Culinary Council

2017 trend: Making more with less

Chefs’ Council members are skilled at controlling costs without diminishing perceived value. Here’s how they’ll deliver the biggest bang for the buck. 

FSD Culinary Council

2017 trend: Catering to current tastes

While items such as sandwiches, barbecue and buffets still are popular, chefs continue to experiment with new menu items and concepts as catering competition heats up. 

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