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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 127
Food

Island eats emerge on the mainland

Fusion can be authentic and compelling—both from a taste and business standpoint—when it comes naturally, as it does in Hawaiian and Filipino cooking.

Food

Paella goes vegetarian

Chef-owner Tory Miller knew from experience that about 25 percent of people prefer to order vegetairan, so he reworked a seasonal veggie paella.

Food

Anatomy of a best-selling burger

Growth in the mature better-burger market is likely to come from a sweet spot—QSR-plus, a segment marked by made-to-order food and below-fast-casual prices.

Food

5 attention grabbers sneaking onto menus

While bigger operations were touting seasonal tie-ins, several smaller restaurant concepts were drawing attention with novel menu additions. Here's a sampler plate.

Food

Menu grabbers: Healthy or indulgent? Yes.

A recent review of out-of-the-ordinary product introductions shows conflicting motivations are lending a bipolarity to recent promotions.

Checking back on Taco Bell’s new concept

Three months after the Cantina opened, here’s what a non-millennial customer found.

Food

Pork fries: The new chicken tenders

Logan's Roadhouse's new LTO, Pork Fries, is meant to appeal to consumers as a sharable item that worked for happy hour, late night and as an appetizer.

Food

How Beefsteak speeds veggie dishes

Plant-forward menus are a top trend, but creating veggiecentric dishes in a fast casual can pose challenges, as Jose Andres’ ThinkFoodGroup discovered.

Food

How to overcome the challenges of customizable menus

In a 2015 Technomic survey, 72 percent of consumers said they now expect restaurants to allow them to customize meals. But it can be a struggle to execute.

Tech is the fuel for Johnny Rockets’ new concept

But the guest may not interact with much of it. Here, the kitchen is the digital showcase.

Enough with millennials: Trends boomers would like to see in 2016

Will the New Year turn the spotlight back to the generation that drove the business through its fast-growth years? Here’s one boomer’s suggestion of how to do it.

Food

Top menu stories of 2015

Looking back over the year, certain key words seemed to capture what was happening on restaurant menus. Here’s a recap of what shaped menus in 2015.

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