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

Other industries step in to hire unemployed restaurant workers

Customer service, grocery and other companies are bringing on hospitality workers who have been laid off or furloughed.


Family meals and meal kits continue to be popular for takeout and delivery

Family meals and kits appeal to households sheltering in place.

The Independent Restaurant Coalition is asking for more assistance, saying the CARES Act doesn't go far enough to keep operators afloat.

Like other activities, holiday meals are pivoting to accommodate social distancing and lockdown guidelines.

Restaurants continue to come up with creative ways to deal with COVID-19.

Melman shares how his restaurant group has put creative new ideas into action.

Deals and special packages on beer, wine and cocktails for delivery offer a sales bright spot during the coronavirus crisis.

Operators are packaging the ingredients for make-at-home pizzas, brunch, tacos and more to deliver to housebound consumers.

These operators are fighting the coronavirus by thinking outside the box.

As restaurants scale back or stop operations, the demand for supplies continues to rise in retail.

Kitchens are adding takeout and delivery dinners that feed larger groups.

Chicago’s One Off Hospitality teamed up with Maker’s Mark and the LEE Initiative to fund a program for industry employees.

  • Page 1