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Biography

Patricia Cobe

Senior Editor

 Contact Patricia

Pat plans and executes menu, food and drink stories for Restaurant Business, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She edits the weekly On the Menu newsletter and writes the regular Behind the Menu and Taste Tracker features. Pat hosts a weekly podcast called Menu Talk in collaboration with Bret Thorn of Nation's Restaurant News, covering a wide range of menu topics through interviews with chefs and operators.

Pat came to Informa Connect 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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Marketing

Delaware North campaigns to save the bees with margaritas

Pollinators play a role in tequila production, so the foodservice and hospitality company is partnering with The Bee Cause Project to build awareness by offering the Bee’s Harvest Margarita at 100 locations in the U.S., including restaurants, hotels and sports venues.

Food

Make way for a taco takeover on menus

Taste Tracker: Tacodeli, Taco Cabana, Taco Bell and Velvet Taco headline restaurant menu trend news, along with &pizza, Jersey Mike’s, Perkin’s and more.

Food

Panera turns croissant dough into sandwich bread for new menu item

Croissant Toast Sandwiches are the latest addition to the fast casual’s Spring menu refresh, reinforcing the brand’s new campaign, “It Just Meals Good."

Operations

Takeaways from Day 2 of the Restaurant Leadership Conference

In-store cameras are coming; when good marketing is a bad thing; is data really necessary; and more insights from RLC.

Operations

Franchisees meet the challenges of uncertainty with continued innovation

Two leading franchise operators talk about how they’re handling AI, culture, labor, consumer confidence and more, after addressing the “gorilla” in the room at the Restaurant Leadership Conference in Phoenix.

Food

Wendy's rolls out new line of Frostys

Menu Talk: Pat and Bret discuss lemonade, TV dinners and other food & beverage trends, and also share an interview with Juan and Gee Smalls of Virgil’s Gullah Kitchen & Bar in Atlanta.

Operations

Takeaways from Day 1 of the Restaurant Leadership Conference

Why accuracy is vital in the restaurant business; an early look at some new restaurant menu launches and why weak traffic may be more normal than you think.

Food

From pizza to ice cream, menus are full of surprises this week

Taste Tracker: Wendy’s, Maggiano’s, Smashburger, Dave’s Hot Chicken, Emmy Squared, Bruster’s and Krispy Kreme headline restaurant menu trends and news.

Food

New brunch menu at fast-casual La Madeleine is packed with full-service style

Behind the Menu: The Dallas-based bakery cafe offers fresh takes on brunch classics along with original creations, all with a touch of French flair.

Food

Airport lounges are elevating the culinary experience, with American Airlines now continuing the trend in Philadelphia

The airline’s new Flagship Lounge at Philadelphia International Airport will feature an all-day menu developed by local chef Randy Rucker.

Food

Vegetable innovation powers the menu at fast-casual Dig

Behind the Menu: Unique veggie preparations, driven by customer cravings and hyper-seasonality, set the chain’s limited-time offers apart in a crowded segment.

Food

Pickle-mania sweeps restaurants

Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Bill Nevruz, executive partner in Shaw’s Crab House in Chicago.

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