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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 128

Notable restaurant openings of 2015

A number of high-profile chefs opened new outposts during 2015 to answer the question, What’s next? Here’s a look at those and other 2015 restaurant openings worth noting.

Food

Restaurant Business’ staff and colleagues pick their best eats (and drinks) of 2015

Chefs and industry folks aren’t the only ones who blend pleasure and profession over restaurant meals. At Winsight Media, we are constantly tracking trends.

Food

Speed-scratch prep builds dessert sales

Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.

Food

A Hawaiian burrito takes on Chipotle

Menu Auditions, as Blue Coast calls its LTOs, debut seasonally and help set apart the regional chain from national competitors such as Chipotle.

Restaurants try to stoke their own Black Friday frenzy

Restaurants are piggybacking on the day’s bargain-hunting mania with some kind of deal—many of which extend throughout the weekend and the holiday season.

6 takes on 2016 trend predictions, baby boomer edition

NRA came through with many trends Senior Editor Pat Cobe was happy to see will endure and evolve. But there are others she would like to see go away.

Food

How menu-labeling affects catering

The FDA’s latest menu-labeling regulations draft, released in September and scheduled to take effect on Dec. 1, 2016, provides answers for catering.

Food

Freshii heats up fall lineup with chili

Consumers think lunch with Freshii. To beef up its menu and attract dinner traffic, Freshii debuted Turkey Sriracha Chili in October as a seasonal special.

Food

How to use sandwiches to boost catering sales

Mendocino Farms launched a social catering program using cocktail-size versions of its “edgy” twists on classic sandwiches, priced at $35 for 15.

Consumer Trends

10 trends trickling down from independents

Consumers expect to try something they haven’t tasted before when they visit an independent restaurant, reported Technomic at its MenuMonitor conference.

Go Roma's polished prototype

The new Go Roma prototype features an open kitchen, wine and beer on tap, a chalkboard-style menu, a smaller footprint and endcap construction.

Food

Why the kale trend isn't going away

While the food media searches for the next “kale,” usage of the ingredient has quadrupled at the 62-unit Brio Tuscan Grille, due to its Kale Caesar.

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