Patricia Cobe
Senior Editor
Contact PatriciaPat 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.
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Patricia Cobe
Page 1Menus turn more comforting to chase winter chills
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.
Winter Restaurant Weeks are getting underway, with some tweaks in place for 2022
With flexibility the focus, organizers are optimistic that this annual promotion will bring people back to dining rooms despite the ongoing pandemic.
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.