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Biography

Patricia Cobe

Senior Editor

 Contact Patricia

Pat plans and executes menu, food and drink stories for Restaurant Business, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She edits the weekly On the Menu newsletter and writes the regular Behind the Menu and Taste Tracker features. Pat hosts a weekly podcast called Menu Talk in collaboration with Bret Thorn of Nation's Restaurant News, covering a wide range of menu topics through interviews with chefs and operators.

Pat came to Informa Connect 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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Consumer Trends

Not all GLP-1 users are dining out or spending less, find new surveys

The weight loss drugs are impacting the restaurant behavior of consumers in different ways, and sometimes it divides along generational lines.

Food

Perkins fills a menu gap with launch of quesadillas

Behind the Menu: The versatile, portable platform hits all dayparts at the family dining chain.

Food

Gregg Horan builds steakhouse success in the suburbs

Menu Talk: The Greggory offers a food and drink menu, service style and ambiance that draws a crowd in South Barrington, Illinois.

Food

Menus highlight global mashups ... and more trends of the week

Taste Tracker: Burgerville, Smashburger and Panera show off sandwiches; spring sips at Black Sheep Coffee, Ziggi’s and Paris Baguette; and Kolache Factory, Velvet Taco and Wienerschnitzel mix it up.

Food

Bojangles continues to lean into snacking with launch of Bo's Chicken Rippers

The mini sandwiches are designed to rip ’n dip in a choice of sauces to give snackers an interactive eating experience.

Food

The Friendly Toast plays up local flavor with a major menu refresh

Behind the Menu: To differentiate its food and drink lineup in a competitive segment, this New England-based brunch concept is putting a renewed focus on small producers and scratch cooking.

Beverage

Customers' tastes drive menu innovation at Dutch Bros

The drive-thru beverage chain stays ahead of the curve by listening to guests and the “broistas” who craft the drinks.

Operations

B.J. Lieberman finds work-life balance in Columbus, Ohio

Menu Talk: The chef and restaurateur operates Metsi’s and Ginger Rabbit.

Food

Spring menus pop with flavor

Taste Tracker: Starbucks, Wingstop, White Castle, Shake Shack, Applebee’s, Tropical Smoothie Café, Peet’s, HTeaO, Lazy Dog and Juice It Up headline restaurant menu news and trends.

Food

Shake Shack shares cooking secrets through a live chef-led masterclass

CEO Rob Lynch invited fans and competitors to the “School of Shack” at the fast-casual’s new Atlanta culinary center last month, where they learned the intricacies of the ShackBurger.

Food

How US Foods keeps its finger on the pulse of independent restaurants

The foodservice distributor develops on-trend seasonal products that fit operators’ needs, going straight to its customers to find out what matters most.

Food

New ovens elevate Freshii's menu and lift sales

Behind the Menu: The fast casual can now roast proteins and vegetables instead of steaming them, intensifying the flavors in bowls, salads and wraps.

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