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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 122
Food

Innovation starts with appetizers

An appetizer is supposed to whet the appetite for the rest of the meal, but these days, these first courses are serving as much more than “starters.” Restaurant customers are making whole meals out of downsized dishes, and many menus are dedicated entirely to tapas, small plates and shareable apps.

Workforce

The Dream Team: Behind-the-scenes players that make a restaurant unique

In today’s hyper-competitive restaurant world, some of the most influential players are not in the front- or back-of-the-house.

Driving through New Mexico in the fall, you can’t miss the sight and smell of roasting chilies. Big mesh drums fired by propane sit on the side of the...

The limitless possibilities of making a meal between two slices of bread have catapulted the sandwich into new menu territory. Breakfast and lunch sandwiches still dominate, but these days, bars and late night menus are featuring mini ethnic sandwiches and full-service restaurants tout overstuffed dinner-size versions.

Once again, we have tapped some of the top tastemakers in the country to nominate the most irresistible, most scrumptious restaurant dishes they’ve enjoyed over the past year.

While steakhouses and casual dining spots have suffered recently from a trading-down trend, the "better burger" segment has benefited from trading up.

"Precious" was the last thing John Brandt-Lee intended his menu to be when he launched Avalon Pasta Bistro in the Philadelphia suburb of Downington,...

From their headquarters in San Antonio, Texas, Taco Cabana’s culinary team—Diego Galicia, R&D coordinator, and Walter “Smokey” Waters, executive...

The popularity of pizza sees no signs of waning. In fact, pizza fans took a larger slice from the pie in 2011, as sales rose 2.2 percent to $33.6 million, according to data from Mintel. And an even healthier gain of 2.9 percent is projected for 2012.

A few years ago, Daniel Orr, chef-owner of FARMbloomington restaurant in Bloomington, Indiana, started a corny tradition on the weekend nearest his August 23rd birthday.

When it comes to landing business from the 38.1 million families in the United States, kids may be a restaurant's best allies, according to an education session presented at the Restaurant Leadership Conference. Co-moderators Ian Davidson of C3 Brand Marketing and Kevin Higar of Technomic used the breakout session to provide practical advice on capturing some of the $1.12 trillion kid-influenced spending that goes on in the U.S.

When R.J. and Jerrod Melman, sons of Lettuce Entertain You Enterprises founder Richard Melman, were given the chance to create a restaurant of their own.

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