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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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Chains see development opportunities in wake of pandemic

New franchise agreements and attractive real estate deals are spurring expansion.

Consumer Trends

Political affiliation plays into dining-out decisions, finds new poll

Democrats and Republications are divided about restaurant dining during a pandemic.

A pandemic isn’t stopping this skilled chef and entrepreneur from moving forward with new projects.

Fast-casual Shouk gets consumers to eat more plants by turning vegetables into accessible, familiar favorites.

Launches of new menu items can attract customers bored with cooking at home.

After five months of to-go meals, operators are trying to tempt consumers with creative menu and packaging spins.

With indoor seating limited or banned, patios, rooftops, sidewalks and even streets are turning into dining rooms.

Risky business or smart move? These operators are betting on the latter.

Brian Ingram found the silver linings in this pandemic to move forward with his new concepts.

Chains are launching special deals and menu items Wednesday to celebrate wings.

How the seafood chain used the pandemic to improve its operations

Noah Sandoval channels his culinary passion into a fast-casual pizzeria.

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