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 weekly 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

BJ's, Maggiano's and Firebirds go all in for the holidays

Taste Tracker: White Castle riffs on sliders; the Double Decker Taco returns to Taco Bell; shades of red at Modern Market; new global sauces for Quizno’s and Sweetfin; and Playa Bowls adds seasonal spirit to the menu.

Food

Outback Steakhouse innovates the menu by giving equal play to food and drink

Becky Boyd, Director of Menu Innovation & Strategy for parent company Bloomin’ Brands, talks about how she and her team are firing up R&D activity.

The Italian casual-dining brand’s new offshoot has a dedicated menu apart from the chain’s regular catering lineup.

With beef inflation expected to stick around for the next few years, steakhouses and meat-focused concepts are creating strategies to manage sourcing and the menu. It's all about being flexible.

Just in time for finals week, fans can get a Taco Bell SOS Kit delivered to their dorm room, designed to be eaten in bed.

Taste Tracker: Krispy Kreme rushes into Christmas; cocktails make a splash at Bonefish and Ted’s Montana Grill; comfort foods rule at Tender Greens; and wings take flight at Pei Wei.

Founder Carl Sobocinski is joined by Chef Diego Campos to share how six unique concepts combined with heartfelt hospitality keep guests coming back.

Eager fans can have a first bite at select locations on Dec. 4, National Cookie Day.

The holiday lineup is all about indulgence on the food side, but beverage innovation shares equal status with culinary when it comes to menu promotions.

Behind the Menu: Since the fast casual’s start in 2006, many new meat and dairy alternatives have come to market and consumers’ health perceptions have changed. Veggie Grill has been forced to change too.

The family-dining chain launches eight menu items Monday inspired by the film’s story—and they’re not all chocolate.

The chicken chain is permanently introducing wings on Wednesday, adding three new variations.

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