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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

Wingstop goes for gold, Red Lobster gives shrimp the biscuit treatment and White Castle has a new nibble

Cake love at Mod Pizza and Baskin-Robbins; Smokey Bones mixes up colorful cocktails; holiday feasting at Firebirds; and plenty of peppermint menu news.

Food

Tender Greens wants to be known as more than a salad concept

Corporate executive chef Oliver Plust is on a mission to expand and enhance the menu, recently adding a line of artisan sandwiches and a holiday steak plate.

The extra-long cookies, inspired by the Subway Series sandwiches, are piled with sweet toppings instead of meats and cheese.

Menu items are constantly flowing out of the R&D pipeline, all tapping into consumers’ desire for variety.

The annual promotion, organized by the Restaurant Association Metropolitan Washington, is taking place this week at over 50 locations throughout Metro D.C. Cocktail and bite pairings are a popular feature.

The director of culinary’s boundless enthusiasm for exploring the brand’s New Orleans’ roots keeps those groundbreaking menu items coming.

Festive drinks from Bad Ass Coffee; Hard Rock’s World Cup burger; Taziki’s dessert mashup; and more menu news of the week.

Chefs at the boutique hotel chain are creating new takes on butter boards for holiday tables.

A robust R&D pipeline constantly keeps WTF, the fast casual’s Weekly Taco Feature, filled with inventive tacos. Director of Culinary Venecia Willis makes it happen.

Holiday beverages continue to trend at Smashburger and Ziggi’s; Bad Daddy’s does a hangover burger; Toasted Yolk offers savories and sweets; and more menu news of the week.

Spanning three floors, the newest Reserve location offers a full-service restaurant, craft cocktail bar, private dining rooms, an experience lounge and a host of unique interactive workshops.

Plus, the chain’s Enchirito returns as a throwback favorite after it won more fan votes in a head-to-head competition with the Double Decker Taco.

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