Edit
Patricia Cobe
Biography

Patricia Cobe

Senior Editor

 Contact Patricia

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

As customers continue to seek out global flavors, operators are expanding their repertoire to more parts of the world. Here are five favorites.

It’s the perfect time of year to add heartier foods to the menu. These five recipes offer seasonal inspiration. Read on for dishes that fit the autumn season.

These beverage recipes tap into the fresh, natural ingredients trend by incorporating fruits, vegetables, herbs and more. Read on to discover which drinks are trending.

Operators are borrowing from the popular bar promotion to market salads, pizza and more.

These recipes put a twist on pizza tradition by tweaking the toppings. It's the perfect time of year to fire up the ovens and satisfy customers’ pizza cravings.

Beer still stars during this annual promotion, but food pairings are getting more play on some menus this year.

Chicken is the most popular protein on America’s menus, according to Technomic’s MenuMonitor. Explore some new ways to menu the bird with these five recipes.

More ambitious alcoholic beverages are flowing in fast casuals.

See how an ice cream concept is "rescuing" food scraps to boost sustainability and marketing power.

In these six recipes, plant foods such as vegetables, grains and nuts are complemented with flavorful ingredients and, in some cases, small amounts of protein.

A lack of supplies and staff means a restaurant must wing it.

These five seasonal recipes take advantage of the abundance of late summer and early fall vegetables, transforming fresh, seasonal produce into inventive side dishes.