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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 2
Sustainability

James Beard Foundation launches campaign to speed federal action on climate change

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Technology & Equipment

Here are the National Restaurant Association's 2024 Kitchen Innovation Awardees

25 cutting-edge equipment products were singled out for advancements in sustainability, automation, safety and more. And yes, there are robots and AI in the mix.

Menu

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Menu

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

Operations

How Charleston's Husk restaurant stays relevant in a competitive dining city

GM Steven Chandler honors the restaurant’s legacy while moving it forward in step with the trends.

Menu

How Nekter Juice Bar is breaking away from the pack in a crowded segment

Co-founder and Chief Visionary Officer Alexis Schultze Parra collaborates with brands outside the food and drink category to grow the audience for juices, smoothie and bowls.

Operations

Healthier eating may be a menu's font size away

Size matters when it comes to listing calorie counts, as customers may be more likely to choose a menu item when nutrition info is printed in a larger typeface.

Menu

How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz

CMO Cindy Syracuse differentiates the brands through strategic menu promotions in the crowded burger and pizza segments.

Menu

How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges

As senior director of global culinary development, Doherty and Sysco’s 87 chefs develop solutions to ease back-of-house operations.

Menu

Food and beverage service flies high at new Chase Sapphire Lounges in 2 NYC airports

Partnerships with restaurants, chefs and mixologists elevate the club experience for travelers at LaGuardia and JFK.

Menu

How Esmé marries art and food for a Michelin-starred dining experience

The husband-wife team behind the Chicago restaurant infuse it with their dual passions.

Menu

How Philippe Massoud paved the way for Lebanese fine dining in the U.S.

NYC’s ilili opened 15 years ago, inspired by a family’s culinary and hospitality legacy and the drive for an elevated restaurant experience.

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