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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 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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Food

Menus 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.

Marketing

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.

Drinkers who overindulged during the holidays and the growing ranks of sober-curious consumers are gravitating toward alcohol-free cocktails this month.

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.

His 2021 saw three new restaurants, a project in Saudi Arabia, a prestigious entrepreneurial award and the launch of a Wagyu beef operation. Here’s what’s next.

The QSR is partnering with YouTube star Liza Koshy to launch the plant-based “Kentucky Fried Miracle” on Monday.

The new pasta, developed by the fast casual’s culinary team, is in test in select markets this month.

Taste Tracker: Chipotle abd Smoothie King tap into health; Wienerschnitzel, Crumbl and Pinkbox invite indulgence; Taco Bell tests chicken wings and the Patty Melt returns to Sonic.

Restaurants are developing new strategies to navigate product shortages, delays and distribution headaches.

Taste Tracker: Grimaldi’s and Papa Johns riff on pizza; new takes on Mexican icons at Taco Cabana and Dickey’s; Jack in the Box and Wings Over spin chicken sandwiches; and winter flavors stand out across the board.

Papa Johns' new crust option gives pizza fans the chance to fold their slice like they do in the Big Apple.

Restaurant and hotel brands, professional trendologists, industry groups and food companies are all having a say in what the next year will bring. We culled through the reports to find the common threads.

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