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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

A potpourri of new items flavors menus this week

The next McFlurry debuts at McDonald’s; Saladworks showcases superfoods; Noodles & Co. does Asian broth bowls; Wing It On stuffs dumplings with chicken; and frosty drinks star at Sonic and BWW.

Food

Arby’s introduces a burger to its menu for the first time

The chain is taking on McDonald's and Wendy's more directly with the Wagyu Steakhouse Burger, which features the quick-service sector's largest patty to date.

Head chef Matt Weingarten’s craveable, veg-centric menu and comforting vibe elevate the DIG experience and build community.

In the “other beverage/snack” category, this chain stands out in the Top 500 by paying equal attention to food and drink, health and indulgence.

The new Primal Menu launches Wednesday, ahead of the movie’s release on June 10.

Taste Tracker: Chocolate is for drinking at Starbucks and Shake Shack; Bennigan’s and Lazy Dog craft cocktails; Subway’s latest sandwich refresh; Modern Market embraces summer; and more menu news of the week.

Operators take a cue from QSRs, promoting early evening specials, breakfast and dinner bargains, and other inflation-fighting deals.

Common themes of inflation, simplicity and familiarity are driving menu development around the world, finds Technomic.

Mendocino Farms celebrates summer cookouts; peaches, spritzes and lemonade infuse Firebirds’ cocktails; PJ’s Coffee marks wedding cake season; and early sightings of berries and watermelon.

Chef Adam Baird taps ingredients and combinations that are missing in the limited-service space when developing menu items.

Rhode Island's Plant City is dedicated to veg-focused food and drink at four chef-inspired eateries, a marketplace, bakery and bar.

These are the flavors, ingredients, techniques and items with staying power through 2022 into 2023.

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