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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 129
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.

Food

How to cut the salt while elevating fried rice

Kathy Fang, chef-partner in San Francisco’s 400-seat Fang Restaurant, has cut the salt in several menu staples, including Chinese lobster fried rice.

Food

How shrinking protein is reconfiguring the plate

Smaller portions of meat go a long way as chefs make room for more vegetables. Here's where food and drink are going next.

6 trends checked out by chefs this week

Senior Editor Pat Cobe attended Chicago Gourmet to sample dishes and drinks prepped by the city's top restaurant chefs and mixologists. Here are her top trends.

1 week, 3 surprising restaurant experiences

Senior Editor Pat Cobe did her part to support the restaurant industry by checking out a new place, revisiting a favorite and getting local delivery.

Food

How snacks are reshaping menus

America has long been a nation of nibblers, but in the last few years, snacks have evolved from a between-meal bag of chips or apple to more elaborate plates.

Food

Millennials buy in to high-tech tapas

Basque-style tapas, known as pintxos, appeal to millennials for their shareability and global flavors. They also score points with operators for high margins.

Good neighbor policy

When Michelle Bernstein and her husband and business partner David Martinez closed their Miami flagship Michy’s in July 2014, they needed a change.

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