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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 87
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8 health-boosting tips from MenuDirections

The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces.

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Chef’s Choice Award-Winning Recipes

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.

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5 menu trends worth noticing

Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five trends we’re keeping an eye on.

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Winging it for March Madness

The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.

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3 restaurant trends worth watching in Feb.

This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.

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Oscar-worthy appetizers

The Academy Awards are as big a deal as the Super Bowl in many circles, including senior living, college dining and other noncommercial facilities.

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Expanding kids' food comfort zones

School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.

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Hot chicken: Jump on the bandwagon

Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.

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Egg shortage? Try savory waffles

Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.

Operations

3 restaurant trends to steal, winter edition

What’s happening in the streetside channel of the business could cross over to noncommercial facilities.

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Customization goes beyond the salad bar

Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.

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Indian spices lighten up stuffed potatoes

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

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