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Biography

Patricia Cobe

Senior Editor

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Pat plans and executes several sections of Restaurant Business magazine, including food and beverage trends, Menu R&D, profiles of chefs and restaurateurs, and marketing and lifestyle features. She also contributes to the magazine’s website and is editor of the e-newsletter, Recipedia. Pat came to RB from Mr. Food’s EasyCooking, a Hearst publication, where she was Executive Editor. Prior to that, she contributed to Ladies’ Home Journal, Women’s Day, Good Housekeeping and other consumer magazines.

Pat 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 currently on the Board of IFEC (International Foodservice Editorial Council). Previously, she served on the James Beard Journalism Committee and was on the Board of Les Dames d’Escoffier New York.

Articles by
Patricia Cobe

Page 1
Marketing

The 10 most unique LTOs on chain menus

The originality of these limited-time items piqued consumer interest in November.

Food

Taco John’s shows off its street smarts

See how the chain signaled authenticity with a recent steak LTO.

Subtle marketing directed at current health trends can win with consumers.

As consumers continue to seek authentic dishes, regional ingredients are impacting menus along with global cuisines. To tap into America’s culinary roots and flavors, start with these five recipes.

The social media channel boasts drool-worthy food photos, but how much does it impact restaurant choice?

Consumers are enticed by LTOs and interesting menu items, but that’s not the whole story.

Hearty dishes with ethnic roots make good cold-weather additions to the menu.

Consumers learned about coffee growing, climate change and conservation at the McCafe Sustainable Coffee Journey in downtown Chicago.

Soup weather is here, and what better way to chase the chill than with warm bowls of comfort.

Operators are tapping seasonal ingredients and holiday flavors to create new dishes.

Are menus continuing to shrink or has the trend leveled off?

These LTOs tempted customers in October.