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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 130
Food

Pizza’s next play

Two emerging fast-casual players are betting on something a little different—tapping into the legacy of mom-and-pop pizzerias and updating old-world flavors.

Beverage

The daiquiri gets real

When True Food Kitchen's Mat Snapp reworked a classic daiquiri to add to the cocktail list, it was important to conform to the better-for-you theme.

5 restaurant trends that tick off boomers

When Senior Editor Pat Cobe read colleague Sara Rush’s blog, “6 Musings on a Millennial’s Mind,” it triggered some musings in her baby boomer head.

Food

Big brews, small plates

Adding new handcrafted beers to the menu gave Gordon Biersch's Stan Frankenthaler the opportunity to broaden the menu with new small plates inspired by beer.

Are festivals worth it?

How can smaller operations with smaller budgets host festivals similar to bigger restaurant brands? And is the ROI worth the expense and hassle?

Another fine-dining chef goes casual

Dominque Crenn, chef-owner of Michelin two-star restaurant Atelier Crenn in San Francisco, is opening a casual sibling in August called Petit Crenn.

10 takeaways on plating produce

At the Produce Marketing Association’s annual foodservice conference, presenters demonstrated that now is the time to give vegetables (and fruits) star treatment.

Financing

Wacky weather driving food costs out of whack

Fruit and vegetable prices had been fairly stable, but some commodities are showing the impact. Chief among them may be rice.

6 answers to the ever-present 'what's the next...' question

Everyone wants to know the next big thing. Senior Editor Pat Cobe zeroes in on the menu items and restaurant features that are coming into vogue.

Food

Cultivating a backup plan

More than 50 percent of the U.S. fruit, vegetable and nut supply comes from California, which could be bad news for some operators if the drought continues.

Food

Popeyes signals smoke and spice

New products have played a key role in Popeyes Louisiana Kitchen’s turnaround. Here’s how one of the newest made it to the Delta-inspired chain’s menu.

One restaurant does not fit all

Think millennials are demanding guests? Try going to a restaurant with a bunch of Boomers—or waiting on their table.

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