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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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How restaurants are trying to recoup revenue from a bleak holiday party season

Large shindigs are out, but operators are innovating with alternative holiday events to bring in some cash.


Restaurant menus move into winter and holiday mode

Taste Tracker: Bennigan’s spirited cocktails, Logan’s party packs, Taziki’s festive starters and shakes with Christmas flavors

The fast casual is differentiating its entry with sourcing, spicing and simplicity of execution.

Editor’s Roundtable: As plant-based meats return to restaurant marketing, RB editors discuss the products’ potential popularity.

With the pandemic devastating the hospitality business, hotel operators have to move in new directions for the new year.

Comfort food aside, online orders of pet supplies, gaming gear and alcoholic beverages surged in the months since COVID-19 gripped the country.

In recent months, Huebschmann has had to adapt the menus to outdoor dining, curbside takeout and more.

With the pandemic shifting the workforce from office building to home office, lunch has gotten lost in the shuffle.

Taste Tracker: From Cowboy Chicken to Aquavit, restaurants in every segment are offering off-premise holiday packages for any size gathering.

The salad bar chain is menuing quinoa and farro to give guests “warm and fuzzy” options.

DoorDash orders trended toward indulgent foods and munchies to calm stressed-out Americans awaiting election results on Nov. 3.

As we near the end of 2020, forecasters are making their predictions on the trends that will gain traction in 2021. Here’s what’s in store on the flavor front.

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