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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

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Food

How Lazy Dog Restaurant & Bar is blazing a trail in casual dining

Founder and CEO Chris Simms strives to give guests a unique experience through the menu mix, ambience and hospitality.

Food

Popeyes takes its iconic fried chicken sandwich to every corner of the world

Chef Amy Alarcon localized Popeyes' wildly popular chicken sandwich on the menus of 25 countries.

OpenTable data shows Mother's Day dining reservations up 64% in 2021 compared to pre-pandemic levels.

Taste Tracker: Cracker Barrel, Tim Horton’s, Hard Rock, TGI Fridays and more celebrate moms; seasonal beverages debut at Starbucks; BJs creates a new Pizookie flavor; and sweets rule at La Madeleine and Mountain Mike’s.

How are restaurants finding workers? Here’s a roundup of ideas we’ve encountered in our reporting and solicited from readers.

Hotel owners and the hospitality workers union are urging Congress to pass the “Save Hotel Jobs Act.”

The chain launches an expanded Crunchtada lineup along with promotional perks targeted to disappointed Mexican Pizza fans.

Chefs at restaurant chains are taking bacon beyond the traditional applications, tempting customers with new techniques and products.

Taste Tracker: Nathan’s and Buona go meatless; spring salads from Cava, Mod Pizza and more; Silver Diner adds a dozen seasonal specials; and tacos trend for Cinco de Mayo.

Nathan's Famous partnered with a plant-based food company to recreate the flavor profile of its iconic frankfurter.

Traditional restaurant reviews were a casualty of the pandemic, but change was in the air pre-COVID. What happens next?

Crave Collective virtual food hall extends hospitality and service through several unique touchpoints.

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