Patricia Cobe

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

With same-store sales relatively flat at Potbelly Corp., chain executives are feeling optimistic.

Stuck in a dessert rut? These five recipes can refresh your repertoire with new ideas by incorporating different flavors, ingredients and combinations.

Operators shouldn’t jeopardize business by wooing younger consumers to the exclusion of older diners.

These limited-time offers grabbed attention this summer.

Consumers are imbibing, but alcohol preferences are changing.

These five recipes tap into the plant-forward trend.

Shifting demands are reshaping the morning meal.

Seasonal ingredients and timely tie-ins are powering chain menus right now.

These recipes use a variety of chili peppers, spicy sauces and hot seasonings to satisfy heat seekers.

Classic flavors and surprising new combos are keeping customers cool.

Consumers give high marks to six chains that differentiate the menu and experience.

Demand is up for plants between buns, and operators are answering the call.