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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

These six quick recipes for festive sweets, snacks and drinks come to the rescue with Christmas and New Year’s around the corner.

Operators are appealing to consumers' time constraints with sweet endings for off-premise celebrations.

The appeal of limited-time offers—an opportunity to get new customers in the door and increase visits from regulars, as well as the accompanying bump in checks and sales—is clear.

Rushed, unpredictable schedules, as well as the latest menu trends, call for snacks that satisfy at any time of day. These recipes are a must-try at the holidays.

Here are five make-ahead recipes to add to your repertoire. Soups, stews, baked pastas and other one-pot meals not only ease operations during the hectic holiday season, but they also have wide customer appeal.

These six recipes fit the bill for big catered events to seasonal lunches or dinners to holiday meals that call for festive desserts.

A blended option at Burgh'ers now brings in 10-15% of weekly revenue.

Full-service operators move sweets beyond the after-dinner niche to capture sales.

These recipes focus on global preparations and other dishes with smaller portions of meat balanced by vegetables, fruit and other ingredients. Read on to find out how.

Forecasters weigh in on what will impact menus next year.

As the holiday season kicks into gear, catered events and parties are added to many operators’ workloads. To meet the catering challenge, start with these recipes.

Now that chillier weather has arrived, add something new and satisfying to the menu rotation with one of these recipes, each hearty enough to be an entree.