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Biography

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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Food

Native Foods taps into Italian beef’s popularity to launch a meatless version

Chef Chris Bertke remakes the Chicago favorite, delivering the sandwich’s flavor and nostalgia to plant-based eaters.

Food

KFC wraps up fried chicken in a new LTO

After a successful test, Kentucky Fried Chicken Wraps launch Monday nationwide.

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

Award-winning local chef Gerard Craft spearheaded CITY Flavor at CITYPARK to showcase the diverse dining scene in St. Louis.

Chicken wing supplies and prices are back to pre-COVID or better levels, and operators are reaping the rewards and passing value on to consumers.

Taco Cabana, Tijuana Flats, Fuzzy’s and Taco del Mar make Mexican menu news; healthy twists at Newks and Garbanzo; and Insomnia Cookies gets ready for V-Day.

The Crispy Parm Pizza has a layer of cheese baked under the crust to double the cheesy experience.

Popeyes success with its chicken sandwich started a deluge on menus, but this new fast casual is putting some different ideas between the buns.

The executive director of culinary innovation offers four lessons learned as top toque at the Asian quick-service chain.

The Plant-Based Classic Smash Burger is made with jackfruit, which can be substituted for another protein in any menu item.

Seven tacos and sides and a lineup of Happy Hour specials are on tap for students and locals seeking wallet-friendly food and drink.

Fans are standing in long lines to grab a taste of the brand’s plant-based comfort this winter.

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