Pat Cobe's Taste Tracker

Spotting and sampling trends in food and drink with Pat Cobe
Patricia Cobe
Senior Editor
CSP Business Media

Pat plans and executes several sections of Restaurant Business magazine, including food and beverage trends, Menu R&D, profiles of chefs and restaurateurs, and marketing and lifestyle features. She also contributes to the magazine’s website and is editor of the e-newsletter, Recipedia. Pat came to RB from Mr. Food’s EasyCooking, a Hearst publication, where she was Executive Editor. Prior to that, she contributed to Ladies’ Home Journal, Women’s Day, Good Housekeeping and other consumer magazines.

Pat is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is currently on the Board of IFEC (International Foodservice Editorial Council). Previously, she served on the James Beard Journalism Committee and was on the Board of Les Dames d’Escoffier New York.

To keep your concept a few steps ahead of the competition, here is a look at what’s next—those products that take a deeper dive into emerging trends.
Giving one of the hot new meal-kit delivery services a try showed the strengths and weaknesses of an emerging restaurant-industry competitor.
A culinary competition for supermarket chefs showed how much the lines are blurring between grocery stores and restaurants.
How restaurants can capitalize on prep trends and millennial preferences.
More than 2,000 exhibits and dozens of education systems provided early glimmers of what might be the next big food trends.
Brits like to sit. That was my big takeaway when I met with Peter Backman this week during the National Restaurant Association Show, which ended Tuesday.
The bar scene has gotten as competitive as the restaurant business, thanks to today’s cocktail culture, craft beer explosion, extensive wine-by-the-glass programs and upgrades in ambience, food and service.
taste rome final dish
. On Monday afternoon, I got to see the process up-close-and-personal, as I observed Chef David Posey, representing the Waldorf Astoria, prep for the 25th annual James Beard Foundation Awards festivities taking place that night at Chicago’s Lyric Opera House.