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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 51
Consumer Trends

Grubhub and DoorDash reveal the top delivery trends of 2021

Data from the third-party companies provides a snapshot of what consumers ordered from restaurants in the last year—and what fell from favor.

Food

Chefs put new spins on charcuterie

Unique ingredients, artisanal sourcing and creative presentations are taking the traditional meat-and-cheese board to the next level.

Food

Brunch is booming and holiday flavors and colors dress up menus

Taste Tracker: First Watch and Bar Louie go big at brunch; gingerbread, pomegranate & mint trend; cluckin’ at Jollibee’s and Miller’s Ale House; Red Lobster dives into sea-cuterie.

Operations

Restaurant industry ripples poised to swell into waves

These developments made industry news in 2021 but expect to see them surge into bigger trends next year.

Operations

Thousands of virtual restaurants launched in the last year, but is the growth endless?

Three leaders of the boom share the ingredients for a successful virtual brand and what the future holds.

Leadership

2021 Pacesetter Award goes to Freddy’s Frozen Custard & Steakburgers

The fast-growing fast casual was honored for accelerating systemwide sales and franchise expansion.

Food

Breakfast sides, immune-boosting desserts and Mexican flatbreads are trending on the global menu scene

2022 is shaping up to be a bounce-back year, according to Technomic’s Global Trends Forecast, with both familiar and emerging trends impacting foodservice.

Operations

Behind the scenes at the new Kitchen United Mix in NYC

The ghost kitchen venue boasts 11 restaurant brands under one roof, allowing customers to combine items from all the menus in one to-go order.

Food

Is Wafu cuisine the next big thing?

The culinary techniques and flavors from Japanese and Italian cultures combine to drive this emerging cuisine. But don’t call it fusion.

Food

Top menu trends of 2021

As America emerged from pandemic restrictions, some 2020 food and drink trends strengthened while new ones gained ground.

Beverage

How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-alcohol cocktails

The senior beverage manager has crafted a drinks program that provides all guests with a celebratory experience.

Marketing

A hotel built for nomadic guests focuses on wellness

Chicago’s Selina targets remote workers and millennial/Gen Z travelers with its plant-forward menu items and zero-alcohol drinks.

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