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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 126
Food

Lightening up chilaquiles

To lighten the chilaquiles recipe for First Watch’s more mainstream, health-minded customers, the fat was cut and fresher in-house ingredients were added.

Applebee’s bets on wood grills as key sales remedy

In its ongoing turnaround effort, Applebee's is launching a new menu platform focused on wood-fired cooking.

Food

3 chains (besides McDonald’s) testing crazy fries

McDonald's garlic fries are getting the headlines, but a few other chains also are making news with funky fries.

Leadership

Get to know the new restaurant heirs

Some kids born into the family business make a swift exit into another career. Not so for these restaurant progeny. They're expanding their empire.

Food

4 restaurant trends boldfaced at the James Beard Awards

Several trends driving the industry were underscored by the restaurants and chefs honored at the James Beard Awards.

Workforce

5 lessons from restaurants that have dropped tipping

Maintain tipping, or find another model? As the debate continues, restaurateurs leaning either way are encountering new challenges.

Food

Q&A: How fine dining is interpreted for fast casual

Chefs are powering the next wave of fast casuals, a trend that was reinforced by four leaders of the segment during a panel at the CIA’s 2016 Worlds of Flavor conference.

Food

7 business-boosting culinary takeaways from the CIA’s Worlds of Flavor

Chefs from more than a dozen countries and many regions of the United States shared their expertise through demos, presentations and tastings at the Culinary Institute of America’s Worlds of Flavor conference last week. Cooking was the medium through which they shared their stories, but as restaurant owners, they included some business lessons in their insights as well.

Food

Houlihan's taps a blogger for R&D

Health-conscious consumers have created a large fan base around blogger Ali Maffucci. Those numbers caught Houlihan’s attention, sparking a collaboration.

Food

Salmon dives into a fajita bowl

Sharky’s Woodfired Mexican Grill messed with a good thing when it reformatted its top-selling Wild Salmon Lite Burrito, and placed its bets on a bowl.

Food

Menu grabbers: Seasonal surprises

From the looks of all the new items launching on menus this spring, restaurants seem to be in a race to be first with seasonal specials and limited-time offers.

Workforce

7 ways to win the war on talent

Recruitment and retention are two top challenges for restaurateurs. Building a strong workplace culture can help meet those challenges.

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