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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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Customers band together virtually to bring back fan favorites

The pressure is mounting on Twitter and Change.org for chains to return popular menu items.


Next up for a chicken sandwich taste test: Chick-fil-A

The quick-service chain with the longest-running fried chicken sandwich goes before RB's panel of judges.

Chef Peter Farrand launches a “protein candy store” to bring guests new experiences.

From cocktails to go to a rotating list of seasonal margaritas and alcohol-free drinks, Beverage Director Nicole Quist is all about keeping it fresh.

Taste Tracker: Seafood makes waves at Newk’s and O’Charley’s; Mooyah and Hurricane Grill are all about burgers; and pizzas take on new twists.

The latest data from the Produce for Better Health Foundation reveals that Americans are eating less vegetables and fruit.

Several concepts with Texas locations are replacing lost wages for workers impacted by this month’s severe weather.

Consumers rate the french fries they find most craveable.

Taste Tracker: Jack in the Box, PDQ spice it up; Einstein Bros. does brisket for breakfast; Jersey Mike’s adds a portabella sub; and more menu news of the week.

The fresh vending company makes its first move into the restaurant space.

Restaurant chains in other parts of the world are taking their food on the road.

Chef Perry Hendrix is taking the iconic restaurant in new directions and into a large second space.

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