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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 6
Food

Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.

Food

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Operations

Here are the National Restaurant Association's 2024 Kitchen Innovation Awardees

25 cutting-edge equipment products were singled out for advancements in sustainability, automation, safety and more. And yes, there are robots and AI in the mix.

Beverage

America runs faster on Dunkin' with new energy drink

SPARKD’ Energy by Dunkin’ leads off a spring menu collection, which also includes a churro donut and breakfast empanada.

Operations

James Beard Foundation launches campaign to speed federal action on climate change

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Food

Brown sugar bacon returns to Arby's in 3 sandwiches

The bacon adds a sweet-salty layer of flavor to a BLT, Roast Beef and Turkey sandwich.

Consumer Trends

A list of the highest rated independent restaurants in America reveals some surprises

Using Yelp data, OnDeck tracked consumers’ favorite indies in every state, ranging from breakfast spots to pizza places and burger joints.

Food

Culver's, Pancheros and Tijuana Flats make a splash with seafood

Taste Tracker: Get bowled over at Jamba; hot honey returns to Wingstop; Moe’s fires up birria; and Bob Evans expands winter menu.

Food

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

Food

Taco Bell goes all in on chicken and crunch with new empanada

The Cheesy Chicken Crispanada rolls out nationwide Thursday for a limited time.

Food

Sour power drives Black Tap's newest burger, fries and shake

Behind the Menu: Chef Stephen Parker pairs tangy tamarind and spicy chilies to elevate February’s LTO.

Food

Chicken is showing up in some unexpected places on menus

Cost pressures, health concerns and changing consumer tastes are pushing chicken into new menu territory.

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