Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 105

5 takeaways from new Chicago restaurants

Ideas to steal for your operation from the 2017 Taste the Trends dine-around.


Trending ways to veganize the menu

Substitutions put whiskey sours and other eggy drinks on the menu for veg-only customers.

Slow-cooked barbecue was not a good fit for the fast-paced lunch crowd at Dinosaur Bar-B-Que. So they set out to create a lighter option for on-the-go diners.

Whether you focus on college dining, fast casual restaurants or another type of foodservice operation, these five recipes can help you feed those cravings and gain young fans.

Gen Z dominates college campuses these days. Here’s what consumers in that age group are increasingly interested in ordering—and what they’re snubbing.

You can’t go wrong with classic beef patties and cheeseburgers, but this month’s marketing tie-in provides an opportunity to try something a little different.

These operators go beyond the standard cones, sundaes and flavors to indulge fans.

These six recipes call for specific fruits but most are flexible enough to accommodate whatever varieties are most abundant.

Here are the 2017 winners in top restaurant and chef categories.

Mother’s Day jump starts the spring celebration season. To amp up your menu, move out of the eggs-Benedict-and-omelet rut and try one of these innovative recipes.

Full-service restaurants are filling seats on Sunday nights with special dinner promotions.

Now’s the time to start planning for Cinco de Mayo, the May 5th holiday commemorating victory for the Mexican army at the Battle of Puebla.

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