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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 120

Random Spottings: Good night, Irene

A hurricane is disruptive whenever it hits, but as the full force of Irene swept the East coast over the weekend—the most lucrative days for restaurants—industry folks had to instantly come up with their own disaster plans. And they had to let their customers know pretty quickly. Alerts sent out through Facebook, Twitter, texts and blogs ranged from the serious to the quirky.

Summer sips

Many restaurants and bars are helping thirsty customers beat the heat with inventive drinks this summer. There’s a cool way to cool off no matter what's your beverage of choice—beer, wine, cocktails or house-made lemonade.

Table salt was the go-to seasoning, but now chefs (and diners) are using crystals of different sizes, textures, colors and flavors.

The LTOs Six sandwich builds featuring two proteins—panko breaded cod and breaded whole breast white meat chicken—prepared in a choice of three flavors:...

Aweakened dollar, high commodity costs and increased global demand for seafood are combining to push up prices this season. Fernando Navas, corporate chef for the six-location SushiSamba, names “price” as his number one sourcing challenge.

August is a dream month for sourcing local fruits and vegetables all over the U.S.

David Prokupek, CEO and chairman of Denver-based Smashburger, found a way to tailor Groupon, the popular couponing service, to make it work best for his...

"I lost my cool—at the wrong person."— Kat Cole, President, CinnabonAccording to a business fable that’s made the rounds, a mid-level executive...

Recent research from the National Restaurant Association reveals that nearly 50 percent of restaurants are now owned by women. The impact of this stat was in full view on Wednesday, June 29, when several renowned female chef-owners gathered with a group of illustrious women in the culinary field for lunch at Millesime in New York City. I was privileged to take part in this delicious and lively experience, in which we dined on an expertly prepared multi-course lunch accompanied by spirited conversation on breaking the barriers to success in the restaurant industry.

High prices and spotty supply are not the only challenges restaurants face when purchasing seafood. The seafood supply chain has a reputation for being fragmented and inefficient.

The only way I got through the long, icy winter we recently endured was by dreaming about sunny summer beach days. The beaches in the Northeast are some of the most beautiful in the world. And for sunbathers looking for great eats, close to the sand and waves are shacks, stands and restaurants serving up the best lobster rolls in the world.

When Christopher Cramer took over as executive chef at the Sonesta Bayfront in the Coconut Grove area of Miami, the restaurant was a cookie-cutter dining venue geared to hotel guests. A menu of standard-issue steaks, burgers and salads didn’t do much to excite local residents and workers.

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