Pat Cobe's Taste Tracker

Spotting and sampling trends in food and drink with Pat Cobe
Patricia Cobe
Senior Editor
Winsight 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.

Three months after the Cantina opened, here’s what a non-millennial customer found.
baby boomer couple square

Will the New Year turn the spotlight back to the generation that drove the business through its fast-growth years? Here’s one boomer’s suggestion of how to do it.

Restaurants are piggybacking on the day’s bargain-hunting mania with some kind of deal—many of which extend throughout the weekend and the holiday season.
blueberry homemade ice cream sorbet

NRA came through with many trends Senior Editor Pat Cobe was happy to see will endure and evolve. But there are others she would like to see go away.

Senior Editor Pat Cobe attended Chicago Gourmet to sample dishes and drinks prepped by the city's top restaurant chefs and mixologists. Here are her top trends.
Senior Editor Pat Cobe did her part to support the restaurant industry by checking out a new place, revisiting a favorite and getting local delivery.
When Senior Editor Pat Cobe read colleague Sara Rush’s blog, “6 Musings on a Millennial’s Mind,” it triggered some musings in her baby boomer head.
How can smaller operations with smaller budgets host festivals similar to bigger restaurant brands? And is the ROI worth the expense and hassle?