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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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5 Chicago restaurant concepts land at Purdue University

Cornerstone Restaurant Group is expanding to the Indiana college campus with its chef-curated brands, opening kiosks at the remodeled student union.


Editors’ Roundtable: Will the Delta variant hurt the recovery?

RB editors give their views on the latest surge of coronavirus infections and its potential to limit the restaurant industry’s recovery.

The chef-curated Lemon Chicken Bowl has culinary roots in the Levant region of the Mediterranean, with preserved lemons a key ingredient.

Taste Tracker: Brisket burritos are smokin’ at Freebirds; Quiznos spotlights pork while Taziki’s tests lamb; Epic Burger and Long John Silver’s go plant-based; and Krispy Kreme, Black Bear Diner and more celebrate with sweets.

With tables of vaccinated diners eagerly eating out, restaurants are not shying away from serving shared plates.

Cofounders and sisters Jennifer and Michele Kaminski dish up a serving of culture alongside Korean comfort food through their virtual concept.

Beyond The Original Orange Chicken is debuting at select locations in New York and California.

Chef John Li and his team had to deliver on the chain’s “fast food done right” pillars—a mission that prolonged the R&D process. The Spicy Black Bean Burger is the result.

Taste Tracker: New sandwiches arrive at Jimmy John’s, Firehouse Subs, Newk’s and more; tacos get a flavor twist at Torchy’s; Bennigan’s and Abuelo’s cool off with cocktails; summer comes in a bowl at Daphne’s, Modern Market and Metro Diner; and sweet treats star on several menus.

Wraps come on the menu for the first time as the sandwich chain ramps up LTO launches.

The 65-year-old restaurant, famous for its fantasy-world decor, celebrity following and frozen hot chocolate, sports a fresh look and menu.

Foodservice operators can now offer the plant-based tenders as a chicken alternative.

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