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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

From TikTok to Kimpton Hotels, the butter board trend keeps on spreading

Chefs at the boutique hotel chain are creating new takes on butter boards for holiday tables.

Food

How Velvet Taco puts 52 unique limited-time tacos on the menu every year

A robust R&D pipeline constantly keeps WTF, the fast casual’s Weekly Taco Feature, filled with inventive tacos. Director of Culinary Venecia Willis makes it happen.

Holiday beverages continue to trend at Smashburger and Ziggi’s; Bad Daddy’s does a hangover burger; Toasted Yolk offers savories and sweets; and more menu news of the week.

Spanning three floors, the newest Reserve location offers a full-service restaurant, craft cocktail bar, private dining rooms, an experience lounge and a host of unique interactive workshops.

Plus, the chain’s Enchirito returns as a throwback favorite after it won more fan votes in a head-to-head competition with the Double Decker Taco.

Forget about celebrity hangouts and hot new dining spots, Chain House is booked solid for its dinners that spotlight Chili’s menu.

As head of culinary for the chain, Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

Chicken sandwiches are still trending, but some more surprising menu items are on the move, according to survey responses from 500 chefs.

The first time around, the premium burger sold out six weeks early. Now Arby’s fans have a second chance to try it.

Supermarket prices for turkeys and some sides are reaching new heights, but restaurants are offering deals on fully-cooked holiday meals with all the trimmings that can be easier on the wallet—and the cook.

Upcycling transforms spent grain and other edible byproducts into food that goes on the plate—not into the compost bin or landfill.

The chain is primed to reignite the chicken sandwich wars by challenging competitors to “copy this.”

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