Patricia Cobe

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

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The chain attributes part of its success to the addition of queso blanco to its menu.

Competition between the buns heats up as operators raise their game to win customers.

Burger boredom can set in with an item that’s a must-have on most menus. These five craveable recipes can energize your burger lineup and excite customers.

Consumers reveal the five limited-time offers they are most likely to purchase and the five they find most craveable.

A drop in the concept's comps and traffic is prompting the move.

Getting bored with winter produce? These five recipes offer fresh inspiration, featuring fruits and vegetables available right now.

The franchisee will offer up to 50% off food purchases throughout the month.

With Lenten season continuing until the end of March, that demand for seafood is strong right now. Expand your seafood menu lineup with these five recipes.

The new concept will debut in Los Angeles this year.

Watching the telecast of the 2018 Academy Awards calls for some Oscars-worthy food and drinks. These five recipes will help get the party started.

Mainstream concepts try to stay on top of menu trends—without going off the rails.

Chains, put these ingredients on your culinary radar.