facebook pixal
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

Page 1
Food

9 new items trending on global menus

From Argentina to Russia, these are the foods and drinks showing up internationally in chain restaurants.

Food

How Vitality Bowls sets itself apart in the crowded fast-casual field

Cofounder Tara Gilad shares how she has positioned the superfoods cafe for growth.

The casual-dining chain is bringing back its greatest hits, updating guest favorites with new twists.

LEANguini launched earlier this month, but Chef Nick Graff and his team spent two years on R&D to perfect the pasta.

Breakfast warms up at Toasted Yolk and Dunkin’; Zaxby’s and Slim Chickens riff on chicken; new bowls star at Sweetgreen; BJ’s and Cinnaholic sweeten the menu.

With flexibility the focus, organizers are optimistic that this annual promotion will bring people back to dining rooms despite the ongoing pandemic.

Drinkers who overindulged during the holidays and the growing ranks of sober-curious consumers are gravitating toward alcohol-free cocktails this month.

Almost as soon as the New Year’s Eve confetti was swept up, new menu items started shooting out of the pipeline. Restaurants are jumping on consumers’ resolutions to eat healthier with plenty of plant-based options, vegetable-forward items and dishes targeted at special diets. But there’s action on the flavor front too, as sandwiches get hotter and coffee drinks take on sweet spices.

His 2021 saw three new restaurants, a project in Saudi Arabia, a prestigious entrepreneurial award and the launch of a Wagyu beef operation. Here’s what’s next.

The QSR is partnering with YouTube star Liza Koshy to launch the plant-based “Kentucky Fried Miracle” on Monday.

The new pasta, developed by the fast casual’s culinary team, is in test in select markets this month.

Taste Tracker: Chipotle abd Smoothie King tap into health; Wienerschnitzel, Crumbl and Pinkbox invite indulgence; Taco Bell tests chicken wings and the Patty Melt returns to Sonic.

  • Page 1