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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 33
Food

Bars elevate complimentary snacks with sophisticated flavor profiles

The usual popcorn and potato chips served as freebies with drinks are getting the chef treatment.

Food

Taste Tracker: Holiday catering takes off with feasts from Carrabba’s, Cotton Patch and Dickeys and breakfast packages at Einstein Bros.

Metro Diner’s heat-and-serve dinners; Velvet Taco wraps chicken pot pie in a tortilla; The Dolly Llama does a Christmas waffle; and other top menu news of the week.

Leadership

IHOP names Arthur Carl II VP of culinary

The new head chef, tasked with driving the evolution of the menu, brings 30 years of experience to the job.

Food

Lee’s Famous Recipe Chicken goes on a flavor journey

After 25 years with few changes to the menu, the chicken chain is exploring unique flavor frontiers for its relatively new chicken sandwich.

Food

4 secrets behind Sonic’s menu success

Mackenzie Gibson, Sonic’s VP of culinary and menu innovation, shares an inside look at her team's R&D mindset.   

Food

Wingstop goes for gold, Red Lobster gives shrimp the biscuit treatment and White Castle has a new nibble

Cake love at Mod Pizza and Baskin-Robbins; Smokey Bones mixes up colorful cocktails; holiday feasting at Firebirds; and plenty of peppermint menu news.

Food

Tender Greens wants to be known as more than a salad concept

Corporate executive chef Oliver Plust is on a mission to expand and enhance the menu, recently adding a line of artisan sandwiches and a holiday steak plate.

Food

Subway bakes up footlong cookies at Miami pop-up for National Cookie Day

The extra-long cookies, inspired by the Subway Series sandwiches, are piled with sweet toppings instead of meats and cheese.

Food

How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation

Menu items are constantly flowing out of the R&D pipeline, all tapping into consumers’ desire for variety.

Operations

Wild swings in food costs force restaurants to rethink menus

To keep costs in check, operators are frequently evaluating vendors, re-engineering the menu, running specials and keeping a closer watch on inventory and waste to avoid more menu price hikes.

Beverage

Operators capitalize on DC Cocktail Week to bring new customers into restaurants and bars

The annual promotion, organized by the Restaurant Association Metropolitan Washington, is taking place this week at over 50 locations throughout Metro D.C. Cocktail and bite pairings are a popular feature.

Leadership

5 takeaways from Amy Alarcon, head chef at Popeyes Louisiana Kitchen

The director of culinary’s boundless enthusiasm for exploring the brand’s New Orleans’ roots keeps those groundbreaking menu items coming.

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