facebook pixal

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 117

Self-publishing a cookbook

For several years, Hank Holliday, owner of Peninsula Grill in Charleston, South Carolina’s Planter’s Inn, talked about doing a cookbook to showcase the restaurant’s culinary legacy.

A seat at the judge's table

It was my great luck to be in Tampa, Florida from March 3-5 to attend MenuDirections 2013. This much-anticipated conference for non-commercial operators is organized by Restaurant Business' sister publication, FoodService Director, and includes a stellar lineup of speakers, workshops, chef demos and more. But I was luckier still to be asked to be one of five judges for the first-ever Culinary Competition.

Richard Sandoval’s Zengo launched a Test Kitchen series last fall to explore different cuisines. The most recent promotion focused on Argentina and the...

Your seafood supplier can be your best friend when it comes to identifying seafood species and avoiding fraud.

While stainless steel still reigns supreme, a number of manufacturers are jazzing up their equipment with bright bursts of color.

Tired of bacon and salted caramel? At the saturation point with farm-to-table menus? Predicting trends is always a risky business, but it looks like those few may have peaked in 2012. So what’s on the radar for 2013?

Inspired, satisfying indulgences are filling dessert menus and beyond—they’re also appearing for breakfast, as snacks and in cocktails.

The Smokehouse Beef and Cheddar Brisket has been heating up the menu at Firehouse Subs since its launch, and now it’s starring in a special 90-day promotion. What makes this sandwich such a hot ticket at the Jacksonville, Florida sandwich concept? It starts with the meat.

In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats.

January is a notoriously lean month for sourcing fresh fruits and vegetables—particularly in the chillier parts of the country. Many chefs turn to South...

Chili has always been a mainstay for the 12-unit Braintree, Massachusetts-based Joe’s American Bar & Grill, but it didn’t bowl over Steve Byrne, VP of culinary operations. So last February, he took it off the menu. “That was the biggest mistake I’ve made in my career,” he claims.

The breakfast daypart represents $57 billion a year to restaurants, and it’s projected to grow at an annual rate of 13 percent through 2014.

  • Page 117