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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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Marketing

Restaurateurs continue to expand into retail sales post-pandemic

Operators are discovering that e-commerce can be a lucrative and permanent channel for selling food products and meal kits.

Food

Marijuana and Earth Day vie for menu attention this week

Taste Tracker: 4/20 specials at Jack in the Box, Sticky’s Finger Joint and more; sustainability rules at Ike’s and Sweetgreen; Smashburger dials up the heat on chicken sandwiches; and new LTOs make their debut.

Revenue Management Solutions gauged Americans’ dining behavior and attitudes through a recent survey.

Director of Menu Development Quinn Adkins shares the sourcing and culinary strategies that drive Culver’s brand loyalty and growth.

The chain’s Nashville Hot Fried Chicken Sandwich and Sticky, Spicy Grilled Chicken Sandwich feature dark meat instead of the more popular breast.

Family-dining chain IHOP debuts an upgraded bacon comparable to a steakhouse item. The new steakhouse premium bacon is showcased in several new items on IHOP's Bacon Obsession menu.

Culver’s new snacky side and White Castle’s sweet snack; Red Lobster launches a chicken sandwich while Daphne’s does seafood; beefed-up burgers at Roy Rogers and Umami Burger; and breakfast wakes up to spring.

Chains in international locations are offering riffs on the trendy fried chicken sandwich.

Asian-American restaurant operators are taking a proactive stance against bigotry and the rise in violent crimes.

Technomic polled consumers in 25 countries to discover which proteins rose to the top of the pie.

Video ad campaigns dominated the NCAA tournament, and these brands dominated fans’ screen time.

Even as vaccinations increase and restrictions decrease, restaurant customers are not changing their behavior so fast.

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