Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 120

5 methods for putting whole grains on the menu

Whole grains have made gains in supermarkets, but the foodservice industry is lagging behind. Here's how to fix that.


How Toppers Pizza turns social media into menu items

Toppers Pizza mined its social feedback to come up with a riff on its signature breadsticks. The result is 3-Cheese Garlicstix—initially offered only with online orders.

These chefs go beyond pretty food pictures to engage Instagram fans.

Millennial and Gen Z consumers are driving nonalcoholic drink sales. Here’s how to to get their business.

Restaurants are taking eggs Benedict in new directions with unique ingredients and techniques.

Industry pros share advice for boosting drink sales and creating a cocktail culture.

Chef-driven independent restaurants are the launching pads for many menu trends. Could the next Sriracha be ready to take off?

To jumpstart the R&D process, Native Grill tapped staff to launch ‘Final Cut: Native,’ a competition to shape its first sandwich LTO in a few years.

Clever local advertising can help operators win more vacation business.

Tales of the Cocktail 2016 revealed a number of surprising trends and ideas to build bar business.

Vegetable scraps and imperfect produce are making it onto the dining table instead of getting tossed in the trash.

Fazoli’s wanted to expand its catering platform, and sandwiches are a must-have. So early this year, Fazoli’s replaced its Submarinos with Primo Submarinos.

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