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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 137
Food

Mini muffins, max sales

These mini breakfast bites meet both goals, says Director of Product Development Michelle Stene, and since September, they’re a core menu item at all 302 U.S. locations.

5 surprises in chefs’ forecast of 2015 trends

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list.

Food

Food costs shaping hottest culinary trends for 2015, NRA finds

Restaurant menus will be shaped to a marked degree next year by kitchens’ efforts to control food costs, influencing but not supplanting culinary trends.

5 ideas to steal from Paris restaurants … and 3 things the French can learn from us

During Pat Cobe's recent trip to Paris, she observed some Parisian best practices that are worth sharing and perhaps adapting to the American restaurant scene.

Four restaurant chain CEOs dish in Dallas

Building a strong corporate culture is key to running a successful restaurant company today, agreed four CEOs of chains.

Food

Global assembly: Asian flavors hit sandwiches

Although sandwich consumption is high—people eat more than three per week, reports Chicago research firm Technomic—there’s a lot more competition to differentiate with flavors and ingredients in the quick-service and fast-casual sandwich segment.

Along the Puerto Rican pork trail

Operators feeling the pain from high beef prices are looking for ways to menu proteins that are more profitable. They might take a few cues from Puerto Rico—a country that gives the pig a place of honor at the table.

Food

Noodling around with customization

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

Food

A fresh take on salmon

The challenge: to create a “home-run” salmon dish that could supplant the grilled salmon that had been on Brio Tuscan Grill’s menu since day one.

7 menu-writing secrets that sell

Research and experience have revealed ways to write menu descriptors that sell as much as they describe. Here’s a review.

Grand Slam in the Big Apple

Mahogany woodwork, tufted leather upholstery, prosecco on tap—this isn’t anything like the other 1,700 Denny’s around the U.S.

Operations

Dishwasher list

When asked by Fast Company magazine to name a must-have kitchen gadget not yet invented, Suzanne Goin, chef-owner of Los Angeles’ Lucques and A.O.C. restaurants, chose a tool that would automatically load the dishwasher.

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