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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 83
FSD Culinary Council

6 breakout food trends on chefs’ radars

FSD's Chefs' Council makes predictions about next year's top menu trends.

Menu

Turning a wok dish into a pizza

Executive Chef Clay Culpepper developed a sweet chili chicken dish several years ago, but he recently decided to transform the Asian flavors into a pizza.

Menu

New takes on DIY food stations

Operators are getting more creative with customization.

Menu

Recipe report: Cook up a pot of chili

Get ready for chili season with these six innovative recipes.

Menu

How to capture Gen Z, millennial beverage sales

Here are six ways to snag the attention of these discerning customers.

Menu

Chefs shell out new eggs Benedict preps

Restaurants are taking eggs Benedict in new directions with unique ingredients and techniques. 

Menu

Recipe report: Breakfast sandwiches

Hand-held or served on a plate, the versatile breakfast sandwich appeals to eaters on the go as well as sit-down customers.

Steal This Idea

New dining ideas take off with the new school year

Over the summer, a number of college dining programs cooked up some new ideas to greet returning students.

Menu

Recipe report: Value-added dishes

Consumers are seeking value on the menu, and these recipes deliver.

Menu

Recipe report: Grab-and-go convenience

From lunch wraps to snack bars, portable foods rank highly with today's busy consumers.

Menu

4 trends making it onto mainstream menus

Chef-driven independent restaurants can be the launching pads for noncommercial menu trends. Could the next Sriracha be ready to take off?

Menu

Vegan nachos

UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.

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