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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 44
Food

Menu maven Nancy Kruse shares her take on emerging and evergreen trends

These are the flavors, ingredients, techniques and items with staying power through 2022 into 2023.

Food

Subway’s sales inch up on the strength of its new menu

The launch of “Eat Fresh Refresh” last July is just the first step in a multi-year, product-by-product menu upgrade.

Food

Popeyes kicks up the flavor with new iteration of its iconic chicken sandwich

The Buffalo Ranch Chicken Sandwich combines two sauces to create a new flavor profile.

Food

New menu items tell a flavor story

Taste Tracker: Shake Shack, Jersey Mike’s, Cousins Subs, Togos and Bad Daddy’s punch up burgers and sandwiches; beverages get a flavor boost at Fridays and Dunkin; mashups trend at Pei Wei and Lucille’s; and more Cinco de Mayo specials.

Food

How restaurants are navigating the rocky seafood market

Inflation, supply shortages, port congestion and labor issues are pushing up the price of fish and shellfish.

Marketing

Where to dine in Chicago during the National Restaurant Association Show

It’s been three years since the last big Show, and the city’s restaurant scene has changed. Here are some of the best places to snag a table with your team or clients.

Food

Au Bon Pain tackles supply chain issues and rising costs with employee recipe contest

“Sandwich Madness” challenged team members to create new menu items using existing SKUs.

Food

Restaurants gear up for Cinco de Mayo and launch more spring specials

Taste Tracker: Cinco de Mayo hits menus at Del Taco, Baja Fresh, Taco John’s and more; new cocktails on hand for P.F. Chang’s, CPK and Taco Cabana; Sonic celebrates pickles; and smoothies, sweets and sips trend on menus.

Food

Smashburger gets into catering with burger bars, box lunches and more

The fast casual launched its first catering platform earlier this month to feed returning office workers.

Food

How Graze Craze is spreading charcuterie across the country

Through a franchise model, Kerry Sylvester and Brady Lee are turning the charcuterie trend into a growing foodservice business.

Beverage

Restaurants revitalize bar service to spur alcohol sales

From bar-centric layouts to expanded cocktail menus, there’s a renewed focus on adult beverages, but some hurdles remain.

Food

Bowls, pizza and 4/20 specials take menus to new heights

Cheba Hut, Velvet Taco, TGI Fridays feed the munchies; bowls trend at Dos Toros, Ghenghis Grill, Sweetfin; Papa John’s riffs on pizza; beverages rule at Corner Bakery and Tropical Smoothie Cafe.

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