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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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States move to extend or make permanent to-go cocktails

Legislation is pending in 13 states to allow restaurants and bars to continue selling alcohol off-premise.


How Cura Hospitality’s senior-dining program is building on recent successes

Corporate Executive Chef Eric Goldberg looks at the silver linings that emerged from adaptations made during 2020.

Restaurants are mixing up creative cocktails without alcohol to help drinkers get through Dryuary.

Taste Tracker: Boston Market launches a chicken sandwich, Panda Express brings back a Chinese New Year signature, Panera adds two new flatbreads and wings take off in new flavors and formats.

The new line includes six items in popular, portable formats that fit the to-go trend.

Around the country, operators and organizers are finding new ways to offer up the important annual promotion.

The Association surveyed operators and consumers to pinpoint current culinary and dining trends.

How the fast casual differentiates its version of this low-carb menu star.

Taste Tracker: Keto-friendly Italian at Fazoli’s, triple chocolate ice cream from Baskin-Robbins and Dickey’s adds heat to the meat.

In developing its new sandwich, the R&D team drew inspiration from several culinary trips to Seoul.

Cofounder Hazel de los Reyes focuses on roasting the best coffee and creating an upbeat, accessible cafe to enjoy it.

For more than a year, rival chains have been duking it out for chicken sandwich dominance, with new players continuing to enter the fray. Our timeline tracks the battles.

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