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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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Beverage

Pumpkin spice season gets off to an earlier start every year

Companies like Dunkin', Krispy Kreme, 7-Eleven and Jamba are getting a jump on fall by introducing their products with the iconic flavor earlier than ever. Why the rush?

Food

Everybody is now selling French Toast Sticks

Wendy's joins Sonic, Jack in the Box and other brands with the launch of Homestyle French Toast Sticks. The sweet, dunkable finger food is having a moment on fast-food breakfast menus.

The dessert mashup, created by Milk Bar founder Christina Tosi and her team, blends sweet and salty flavors and bits of crunchy taco shell into a bite-size cake ball.

Taste Tracker: Pickles to eat and drink at Sonic; BJs gets peanutty; Hatch chilies heat up Taco Cabana; Taco Bell does a corny strawberry dessert; Mooyah’s, Baskin-Robbins and Dolly Llama shake up cookies; and watermelon continues to trend.

A recent survey finds that health, money, animal welfare and environmental concerns are pushing consumers to eat more produce and less meat.

Sabin Lomac and Jim Tselikis started Cousins Maine Lobster with one food truck. Ten years later, they claim close to 50 locations and the honor of being one of Shark Tank’s most successful ventures.

The restaurant group operates multiple brands throughout South Florida, including five Quarterdeck seafood concepts.

The fine-dining chef and restaurateur shares strategies for sparking inspiration and optimism despite the challenges of the last two years.

Taste Tracker: Pizza Hut bakes up pastas; IHOP and Potbelly feed chocolate cravings; a summer taste tour at Tender Greens; new sandwiches for Quiznos, TooJays, Pollo Campero and Dog Haus; and more menu news of the week.

The pizza chain revamps and diversifies its pasta lineup with four new recipes made with premium ingredients and a different noodle shape.

Behind the Menu: The Mediterranean cafe developed the burger to showcase cost-effective ground lamb in a familiar format.

As hotel restaurants and bars bounce back from the pandemic, F&B teams are changing the guest experience in step with changing expectations.

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