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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 136

Smith & Wollensky: A more upbeat downstairs

Wollensky’s Grill is a relaxed gastropub-style spot occupying what was formerly Smith & Wollensky's lower-level, formal-dining and private rooms.

Food

Wholly branzino

Not only was branzino a new species for Bonefish, this was the first time the chain featured a whole fish.

Food

Stock exchange: Making the vegetarian switch

To eliminate veto votes from the growing number of guests requesting vegetarian options at its 12 locations, Fresh to Order, a fast casual based in Atlanta, made a switch.

Food

Fries with a nacho twist

"Where's the pork?" could have been Wendy's ad slogan during a recent high-profile and reportedly successful LTO. The 6,500-unit chain featured pulled pork for the first time, featuring it atop a burger, a sandwich—and its fries. How did it settle on those ideas? Here's the process that landed them on the menu.

Food

Top 10 menu stories of 2014

McDonald’s plans to customize its menu toward regional preferences and better-for-you items starting in January 2015.

Rainbow Room soars again

After a year of planning, eight months of construction and 1.7 million pieces hauled by elevator, New York City’s Rainbow Room reopened.

Food

8 trends that didn’t make our list

These eight trends might not have made it to the Top 10 list we ran in this month’s edition of Restaurant Business, but they are worth watching.

Consumer Trends

10 trends that matter

Forecasters come out in full force this time of year, making predictions about the trends that will catch fire in the coming months. Identifyng those with real staying power can keep you steps ahead of customer demand and the competition. We sifted through top industry reports to pinpoint the 10 trends worth watching in 2015.

Brennan’s in the pink, again

After more than a year of family squabbles, lawsuits and construction, Brennan’s, the legendary New Orleans restaurant, reopened for business in November.

Food

Operators drive profits by spotlighting side dishes

Side dishes are getting more play from menu developers. Potatoes, vegetables and other sides not only moderate food costs, they can help upsell an entree.

Food

5 changes in menu direction for 2015

Consumers are going to want more variety and excitement in 2015, the result of an improved economy and lots of pent-up demand.

Food

Reshaping pizza dough

Nate Weir, director of culinary operations at Denver-based Modmarket, was on a mission: to create a better pizza—not just better than the growing number of customizable fast-casual concepts, he says, but better than the Neapolitan pies tossed at high-end pizzerias.

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