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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 139
Food

Qdoba spices up a staple

This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces.

Food

Convenience drives lunch visits at restaurants

53 percent of people who have increased their lunch visits at fast-casual eateries in the last two years cite convenience as the motivating factor.

Beverage

Menus offer new takes on milkshakes

Operators are attracting patrons by crafting one-of-a-kind milkshakes, some with flavors that go way beyond vanilla, chocolate and even salted caramel. Customers are ordering milkshakes as snacks, desserts or beverages to complement a meal—all of which boost the check.

Food

Listen to the 'cues

Regional barbecue is moving into the national arena, with fast casuals leading the way.

An inside look at a restaurant opening

Some new restaurants prefer to stay under the radar on opening day, building momentum as they hit their stride. Others open with a bang. The latter was the case when Chicago’s River Roast held its opening party with high-profile Chef Tony Mantuano of Spiaggia fame at the helm.

Food

A smokin’ hot sandwich

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

Food

Gluten-free pasta perfected

By trial and error, Sotto restaurant in Cincinnati perfects a made-from-scratch, gluten-free pasta dough.

Building to a Caribbean beat

Pollo Tropical's new prototype reinforces its Caribbean menu.

Entice with a taste

When Dallas diners were slow to embrace the modern spin on Southeast Asian food at Malai Kitchen, the owners decided to school them.

Top 10 trends from the 2014 Summer Fancy Food Show

Check out the 10 hottest trends in the specialty sector; trends that may help restaurant operators in their purchasing strategies and menu development. Here’s what’s happening on the other side.

In the heat of a culinary competition, menu trends come to life

As a member of the judging panel for the second annual FARE Culinary Competition, senior editor Pat Cobe shares the trends.

Food

Breakfast forward

Portability and speed feed the morning customer, boosting the popularity of grab-and-go items.

  • Page 139