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Patricia Cobe
Biography

Patricia Cobe

Senior Editor

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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.

Articles by
Patricia Cobe

Page 1

October is National Pasta Month, the perfect time to celebrate this versatile ingredient on the menu.

See which LTOs resonated with customers the most during September, when comfort foods made a comeback.

Freshen up your starter selection with these five new recipes.

Consumers now snack almost three times a day, and they are seeking foods and beverages that are more varied and satisfying.

How can operators make their sandwich selection stand apart from the crowd? Start with these five innovative recipes.

A new menu item’s pared-down approach is resonating with customers.

Americans like their brews, but boosting sales takes some craft.

Operators are creating signatures with multitasking sauces and simpler menus.

Move over, pumpkin spice—the latest menu launches boast a diversity of seasonal flavors.

These ingredients and flavors are making a splash on indie menus.

To tap into the grain trend, start with these five recipes for bowls and salads.

Here’s a look at the most tempting limited-time offers in August.