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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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Operations

How chef Eric Rivera engages customers with unique at-home dining experiences

Seattle restaurant Addo has found fresh ways to up its takeout game as the coronavirus pandemic continues.

Food

Recapturing office catering dollars

As employees begin to trickle back to the workplace, restaurants are revamping catered lunches to meet today’s demands.

The summer vacation season is here, but Americans are sticking close to home.

Restaurants launch all-American specials to celebrate Independence Day.

Restaurants are featuring branded products in breakfast sandwiches, burgers and more.

To lure guests back to restaurants, bars, catered meetings and overnight stays, hotels are creating strict guidelines and innovative changes.

The supersized Shaq-a-Roni boasts double the cheese and pepperoni.

Restaurant and bar customers support operators who enforce mask compliance.

The pandemic wreaked havoc on the foodservice-dependent fishing industry. Now restaurants are dealing with higher costs.

The popular bowl trend continues to surge with new combinations of ingredients.

Sweets, sips and toasty sandwiches are the top menu choices.

When COVID-19 forced the foodservice team to make some changes, they quickly crafted experiences that could rival dining in.

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