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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

Page 1
Food

For the first time, Cinnabon takes a flavor departure from cinnamon on its menu

The treats chain swaps cinnamon for chocolate in its new limited-time Chocolate BonBites.

Food

The Big Cheez-It Tostada lands at Taco Bell for a very limited time

A partnership between the snack brand and quick-service chain resulted in an LTO mashup that’s in test at one restaurant location.

In a push to expand its customer base and increase check averages, the chain is focusing on breakfast customization, plant-based choices and on-trend menu items.

Taste Tracker: Chicken in new guises at BWW, Slim Chickens and Toppers; Mooyah, Auntie Anne’s and Smashburger shake it up; refreshing thirst-quenchers for Starbucks, Dunkin’ and Charleys; and everything from cocktails to concretes to cookies make their debut.

Head chef Steve Sturm shares how he and his team set the restaurant apart in the polished-casual space,

Taste Tracker: Just Salad and Chicken Salad Chick refresh the salad bowl; cool sipping at Potbelly, Corner Bakery and PJ’s; IHOP has a Minions menu; Newk’s and Taco John’s celebrate barbecue; and more menu news of the week.

With employees going back to the workplace and social gatherings on the rise, operators are renewing their focus on catering.

Firebirds’ head chef leans into the concept’s signature wood-fired cooking technique to differentiate both the food and drink menus.

The chain partnered with Creamalicious to create Sweet Tea Ice Cream, a dessert mashup with notes of sugar cookie and lemon.

Taste Tracker: Taco del Mar, Hurricane Grill and Tacos 4 Life boast a beach vibe; bowled over by peaches at Sweetgreen and BBQ at Sonny’s; a sweet tea-ice cream mashup for McAlister’s; Bad Ass Coffee and Ziggi’s launch summery LTOs to sip; and more menu news of the week.

Data from Amex Trendex shows that consumers are eager to visit restaurants in the next few months.

The Mexican-born chain not only had to stay true to its Hispanic customer base, it had to scale up the recipe for 481 locations.

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