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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 58
Food

How Baar Baar’s modern take on Indian food aims to change Americans’ perception of the cuisine

Owner-Partner Payal Sharma differentiates the restaurant’s menu, presentation, decor and other elements for a hip vibe, with an eye on expansion.

Beverage

Beverage LTOs are luring consumers this summer

Technomic data shows that customers crave unique and flavorful warm-weather drinks, especially those that feature watermelon, berries and other seasonal fruits.

Food

Labor pains are hitting menus where it hurts

Higher wages, fewer workers and supply challenges are disrupting restaurant menus. But raising prices isn’t the only answer.

Food

Taste Tracker: Pumpkin spice is showing up early—but not in a latte

Jamba jumps into fall with a smoothie; wings go pop at Dickey’s; Zaxby’s does a salad; avocados rule at Corner Bakery; and restaurants celebrate National Sandwich Month.

Operations

Big-name chefs are opening new restaurants at a fast clip

Not content to rest on their laurels, Alice Waters, Wolfgang Puck, Jose Andres, David Burke and other celeb chefs are launching one or more restaurants post-pandemic.

Operations

Restaurant aggregator Foodee partners with Sodexo to expand meal options to the hybrid workforce

The food technology platform offers a database of 800-plus local independent restaurants.

Food

Popeyes downsizes its iconic chicken sandwich into crispy chicken nuggets

The bite-size nuggets launch nationwide, along with all-new packaging and a catchy marketing slogan.

Food

Chains tweak favorites with new twists to lure summer customers

Taste Tracker: Pizza power at Marco’s and Toppers; burger variations debut at Wayback and The Counter; Taco Bell and Taco del Mar make a taco pivot; and Le Pain Quotidien goes back to its roots.

Operations

5 Chicago restaurant concepts land at Purdue University

Cornerstone Restaurant Group is expanding to the Indiana college campus with its chef-curated brands, opening kiosks at the remodeled student union.

Operations

Editors’ Roundtable: Will the Delta variant hurt the recovery?

RB editors give their views on the latest surge of coronavirus infections and its potential to limit the restaurant industry’s recovery.

Food

Lemons, salt and patience flavor Cava’s newest bowl

The chef-curated Lemon Chicken Bowl has culinary roots in the Levant region of the Mediterranean, with preserved lemons a key ingredient.

Food

Meats and treats trend on menus

Taste Tracker: Brisket burritos are smokin’ at Freebirds; Quiznos spotlights pork while Taziki’s tests lamb; Epic Burger and Long John Silver’s go plant-based; and Krispy Kreme, Black Bear Diner and more celebrate with sweets.

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