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Patricia Cobe

Senior Editor

 Contact Patricia

Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s biweekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She 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 active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

Articles by
Patricia Cobe

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Inclusion takes a bow at James Beard Award gala

Top honors go to the Haitian restaurant Kann in Portland, Ore.; as well as Friday Saturday Sunday in Philadelphia; and Rob Rubba of Oyster Oyster in Washington, D.C.


Unique flavors mash up the menu at Buffalo Wild Wings, Red Lobster and First Watch

Velvet Taco does breakfast; McAlister’s debuts four LTOs; Taziki’s goes for heat; and summer refreshers roll out at Haagen-Dazs and Sonic.

The James Beard Award-winning chef partnered with Fifty/50 Restaurant Group to realize his culinary vision at the soaring two-story space inside Chicago’s iconic Willis Tower.

A combination of target marketing and tech enhancements can spur craft beer sales for operators.

The fast-food chain is expanding its morning menu with a test of the new Smoky Maple Chicken Biscuit in two markets.

Taste Tracker: Fresh spins on smoothies and shakes at The Habit Burger Grill, Smoothie King and Playa Bowls; Tim Horton’s revs up an energy drink; and salads and value meals headline menus.

Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

Here are just some of what RB’s editors uncovered during the Show’s four days.

Taste Tracker: CPK sells salad dressings; Arby’s elevates a burger and fries; fan fave doughnuts return to Krispy Kreme; a giant pizza comes to Cici’s; and more menu news of the week.

On Day One, we walked, ate and sipped, and discovered some tasty trends.

Executive chef John Karangis loves to cook vegetables, and after many iterations, he found a way to transform them into a burger made with real veggies.

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