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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

Jack in the Box tests a plant-based burger in Phoenix

The QSR partnered with Impossible Foods to menu the patty for a limited time.

Food

IHOP expands p.m. menu choices with launch of new Melts

The lineup of seven cheesy sandwiches is targeted to the lunch, dinner and late-night crowd as well as off-premise customers.

The celebrated chef also renovated his NYC flagship, Restaurant Daniel, and has more projects in the pipeline.

Customers coming into restaurants again combined with takeout business gained during the pandemic is creating logjams at some operations.

Beef supply challenges and high demand have pushed brisket prices up to levels not seen before, forcing some operators to re-strategize.

Global flavors trend at Firehouse, Ledo Pizza and Cava; Newk’s, Sweetgreen and Dog Haus play up plants; Toasted Yolk and Eggs Up Grill go big on breakfast; and Krispy Kreme and Eureka get spooky.

Three globally flavored bowls join the fast casual’s salad and sandwich lineup, all boasting the “Mendo twist” and primed to build dinner business.

An April Fool’s joke turned into a one-day limited-time offer due to popular demand.

One year into the job, Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

The chain was the first to bring Stuffed Crust Pizza to consumers, with more than 40 variations launching in the years since. Innovation continues at R&D headquarters around the world.

The QSR is rolling out its meatless version Monday, along with a spicier take on the chain’s original chicken nuggets.

Plant-based dishes, cocktails, mac and cheese and hearty hot sandwiches are all trending, while several operators scare up spooky LTOs for Halloween.

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