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Biography

Patricia Cobe

Senior Editor

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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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Food

What food trends are on tap for 2020?

Hear which dishes and flavors experts predict will take off in the coming months.

Food

Menu news of the week: Dec. 9, 2019

Food and drink menus with a holiday theme were trending this week. Also new are seasonal items focusing on seafood. Here’s a roundup of menu activity for this week.

The chain's Lobster and Seafood Taco is part of its mission to introduce flavors that are hard to get at other fast casuals.

Here’s a roundup of current menu highlights and LTOs.

Partners Zach Engel and Andres Clavero talk about how they have created a Chicago destination that retains its neighborhood vibe.

They're more likely to buy dishes labeled "plant-based" versus those described as "vegetarian" or "vegan," according to Technomic research.

Chefs and operators are busy this week gearing up for the season.

The latest Time Out Market is a 50,000-square-foot showcase of the city’s top chefs.

The renowned D.C. chef is expanding his geographic footprint.

A roundup of recent winter beverage items launched at chain restaurants.

The 35,000-square-foot Starbucks Reserve Roastery, which opens Friday in Chicago, features five floors of experiential retail.

A roundup of the most recent introductions and menu news at QSRs and fast casuals.

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