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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 125
Food

Taking dessert to new heights

While most full-service chains are downsizing dessert lists, unique sundaes are up 35%. Ted’s Montana Grill has jumped on the trend with its seasonal strawberry shortcake.

Beverage

7 frozen cocktails heating up summer bar sales

Restaurants and bars are going beyond frozen margaritas and pina coladas, concocting boozy slushies, snow cones and other frozen cocktails to lure sweaty customers.

Marketing

8 takeaways to build catering sales

Catering racked up $52.3 billion in 2015, and 64% of off-premise dollars were spent at restaurants, according to Technomic’s Catering Insights Report. Here's how to get a bigger chunk of those catering dollars.

Food

Inside Moe's Southwest Grill's new menu lab

At Moe’s Southwest Grill, a new item has about a 10% chance of making it from the idea stage to the menu, and the process can take as long as a year.

Food

The new realities of R&D

Today’s corporate chefs need to consider new and challenging criteria during the ideation process. Technomic’s Top 500 Chain Restaurant Report reveals that quality ingredients, transparenc...

Consumer Trends

5 ways Gen Z will disrupt the restaurant business

Gen Z is aging into the dining-out scene, and these kids have some very different tastes and behaviors.

3 stealable ideas from 1 cool new concept

Try these clever ideas to boost your summer business.

Food

12 top menu trends spotted at the NRA Show

A dozen notable food, drink and menu trends bubbled from the show floor and educational sessions at the National Restaurant Show.

Food

6 stealable ideas from 5 new Chicago eateries

A tasting tour of five Chicago restaurants revealed six smart ideas to take back to your operation post-NRA Show.

Food

Restaurants embrace the next hot cuisine: Israeli

Israeli food is bursting out of its Mediterranean niche to inspire new restaurant concepts and grab space on mainstream menus.

Food

Breakfast bowls allow operators to expand the morning meal

Breakfast bowls have several selling points: They’re more adaptable to experimentation; they can be healthy or hearty; and they offer a perception of value.

Food

Arby's brisket rocks a biscuit

Arby's new brisket, egg and cheese biscuit marries several trends, including brisket, biscuits and breakfast, which is offered here from 6-10:30 a.m.

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