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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 7
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.

Food

CPK, Pieology and Donatos riff on pizza

Taste Tracker: Cocktail creativity at Firebirds and BJ’s; Starbucks and Dutch Bros go for the pink; Valentine sweets at MOD Pizza, Tous les Jours and Yogurtland; and still time for Super Bowl at Sugarfire.

Operations

How Charleston's Husk restaurant stays relevant in a competitive dining city

GM Steven Chandler honors the restaurant’s legacy while moving it forward in step with the trends.

Food

5 TikTok trends poised to pop in restaurants

Chefs admit they often look to TikTok for inspiration, and a number of viral ideas have already shown up on their menus. Others may be coming through the pipeline.

Food

Sweetgreen tests a new protein, a first for the chain

The healthy fast casual launches Caramelized Garlic Steak in 22 locations, available in three chef-curated menu items.

Marketing

Burger King invites fans to create next Whopper

BK’s Royal Perks members can submit their spin on the signature burger for the chance to win a million-dollar prize.

Consumer Trends

Couples tend to splurge on Valentine's Day, spreading love to high-end restaurants

Check averages go up on and around Feb. 14, but while guests may open their wallets for a pricey dinner, tips take a dip.

Food

Sweetheart deals at IHOP, Chick-fil-A and Dunkin'

Taste Tracker: Sonic and Bad Daddy’s choose pork; things get cheesier at Noodles; BurgerFi adds a movie-inspired burger; and menus get dressed in hearts for Valentine’s Day.

Beverage

How Nekter Juice Bar is breaking away from the pack in a crowded segment

Co-founder and Chief Visionary Officer Alexis Schultze Parra collaborates with brands outside the food and drink category to grow the audience for juices, smoothie and bowls.

Consumer Trends

Value-driven combo meals more popular outside the U.S.

Restaurant customers in Latin America are the biggest purchasers of combo meals, according to Technomic.

Workforce

Menu shrinkage is out. Customized, labor-saving menu strategies move in

Cross-training, chef-driven speed-scratch ingredients and operational shortcuts help meet back-of-house labor challenges post-pandemic without sacrificing innovation.

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