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 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

KFC goes portable and poppable to grab the snacking generation

Behind the Menu: Bite-size Apple Pie Poppers, created to target customers' sweet spot, lend themselves to line extensions to expand the chain’s snack selections.

Food

Cardamom, caviar and other trends from the National Restaurant Show

Menu Talk: Plus, breaking bread myths with Modernist Cuisine author Nathan Myhrvold.

The annual event is the place to showcase new ingredients, flavors and formats, and this year’s array didn’t disappoint.

Taste Tracker: Portillo’s and Malnati’s go deep; Starbird and Mendocino Farms showcase street corn; Cava taps guests for R&D while Dolly Parton collabs with Krispy Kreme; and it’s all about burgers on May 28.

Menu Talk: Pat and Bret deconstruct the ceremony and gala and share their take on the National Restaurant Show.

The annual event recognized menu innovation at five restaurant chains, plus Chef Nancy Silverton’s induction into the MenuMasters Hall of Fame.

Technomic’s latest Global Menu Trend Study pinpoints evolving dishes and drinks that can influence restaurant menus in the States.

Behind the Menu: How the casual-dining chain smashes expectations with a winning combination of familiarity and price with its new Big Smasher burger.

The brand’s newest location in New York City’s Soho neighborhood showcases a rotating menu, beverages in test and an enhanced customer experience.

Menu Talk: Pat and Bret chat about Coqodaq’s fried chicken-and-champagne deal, Chef Rocco DiSpirito’s fan girls and how Mooyah Burgers, Fries and Shakes sets itself apart in a crowded segment.

With its new Cheeseburger Melt, the pizza chain aims to take on the fast-food burger giants.

The heat is on at Cracker Barrel and Dog Haus; summer means shrimp at Modern Market; BJ’s takes flight with sangria; and more menu news of the week.

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