Patricia Cobe

Senior Editor

 Contact Patricia

Pat plans and executes several sections of Restaurant Business magazine, including food and beverage trends, Menu R&D, profiles of chefs and restaurateurs, and marketing and lifestyle features. She also contributes to the magazine’s website and is editor of the e-newsletter, Recipedia. Pat came to RB from Mr. Food’s EasyCooking, a Hearst publication, where she was Executive Editor. Prior to that, she contributed to Ladies’ Home Journal, Women’s Day, Good Housekeeping and other consumer magazines.

Pat is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is currently on the Board of IFEC (International Foodservice Editorial Council). Previously, she served on the James Beard Journalism Committee and was on the Board of Les Dames d’Escoffier New York.

Articles by
Patricia Cobe

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Restaurants scare up spooky treats for Halloween

Wacky menu items and more capture the holiday spirit—and spirited customers.


10 unique LTOs hitting menus

These limited-time offers are differentiating the menu at restaurant chains.

A roundup of items that are in the works or launching in chains.

Fiery sauces and seasonings are spicing up a slew of LTOs.

Chef Partner John Chiakulas shares insights on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.

A roundup of items that are in the works or launching in chains.

Chefs are discovering the flavoring power of fresh curry leaf.

Here’s what kids—and their parents—will be seeking on restaurant menus in the year ahead.

Menus are exploding with food and drink additions that go beyond pumpkin spice.

These LTOs scored high for craveability in Technomic’s recent survey.

Beyond Beef meatballs are debuting as a permanent menu item at the fast casual.

Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”

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