facebook pixal
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

Page 1
Food

Fogo de Chao grills tofu, Lazy Dog does a sando and Haagen-Dazs goes tropical

Taste Tracker: Springtime bowls trend at Genghis Grill and Just Salad; Cicis cranks up sweet heat; Mooyah shakes up cereal; and more menu news of the week.

Beverage

Yum or yuck? Rating Starbucks new olive oil-infused coffee

Two RB editors sampled the coffee chain's Oleato line of beverages to see whether the combination works. Here’s what they think.

After a successful test last year, Kentucky Fried Chicken Nuggets are debuting systemwide Monday, prepared with the Colonel’s Original Recipe.

The National Restaurant Association Show’s 2023 FABI award winners showcase the most influential new foodservice products and trends.

The tacos are filled with breakfast ingredients but they’re available all day, sold in a special holder for guests to grab and go.

Taste Tracker: Chicken flocks to Taco John’s and Nextbite; Easter specials at Bob Evans and Metro Diner; Coffee Bean & Tea Leaf goes to the tropics; and more menu news of the week.

The burger chain’s new culinary focus reflects head chef Chad Brauze’s experience and passion gained in Michelin-starred restaurants.

The Mexican fast-food restaurant chain teamed up with The Boston Beer Company to upgrade its beer batter recipe.

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

20 diverse pieces of equipment earned KI awards from the National Restaurant Association Show, each reflecting one or more overriding trends.

Taste Tracker: Starbucks spices up spring; St. Pat’s specials at Dog Haus and Zaxby’s; Easter on order from Cotton Patch; and more menu news of the week.

How the Brooklyn-based concept created Idaho Potato Malted Milkshake & Fries French Ice Cream, which captures the fan-favorite combination in a single treat.

  • Page 1