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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 140

Concept to Scout: e.a.t. spot

For founder Ken Waagner, the two locations for e.a.t. spot in downtown Chicago ticked all the boxes: low build-out costs; convenient, walkable locations.

Food

Guacamole, upgraded

Before David Burke’s Fabrick opened in New York City last May, Executive Chef Adin Langille worked with the restaurant’s namesake to develop an upscale rendition of chips and dip to fit the modern American shared plates concept. The result: a smooth twist on guacamole that embodies Burke’s style and Langille’s innovation, and still plays to customers’ penchant for the familiar starter.

Food

Fast casuals catch a wave

The fried fish sandwich is a staple in limited service, but few chains have taken a deeper dive.

Beverage

A cleaner, leaner cocktail: a bloody mary makeover

When the Nutritious & Delicious menu debuted at Lazy Dog Restaurant & Bar in 2012, it immediately boosted traffic and frequency of visits during lunch and dinner, attracting both millennials and empty nesters, men and women, says Gabe Caliendo.

One road to a long restaurant life

Scattered around the country are a number of restaurants that have been going strong for over 50 or even 100 years. How do they stay in business through variables that affect profitability?

Food

Elevating fried chicken

Perhaps it’s due to rising beef prices, a craving for comfort classics or the Southern-food trend, but fried chicken is getting serious attention in every segment.

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.

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