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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 158
Food

4 tactics to offset hurdles of adding brunch

Adding or expanding brunch can boost customer counts—but it doesn’t come without challenges.

Food

Wagamama translates trendy ramen for brunch

When Asian chain Wagamama opened its first New York City restaurant in November, it also launched its first brunch menu, starring a breakfast-inspired version of ramen.

Food

Spring produce recipes

The earliest local greens, berries and other seasonal produce is are arriving to freshen up menus. The timing is right to incorporate spring produce into the lineup.

Food

Chicken flocks to the breakfast menu

5 operators are pairing the bird with more than waffles.

Food

Burger recipes

The majority of consumers (57%) eat a burger at least weekly How do you make a burger craveable? Start with signature touches, like these recipes do here.

Marketing

9 slam-dunk restaurant promotions for March Madness

Operators are betting that NCAA basketball fans will eat up these special deals.

Food

Small-plates recipes

Call them downsized entrees, appetizers or tapas, small plates are not going out of style anytime soon. Click through for that recipe and four others.

Marketing

3 'Shark Tank' restaurant successes—and one that got away

These entrepreneurs pitched their concepts on TV and won investment dollars.

Food

Sweet and savory pie recipes

To get your customers into the spirit, offer a variety of savory and sweet pies—not all taking on the usual circular shape that links them to the mathematical pi.

Food

Why the timing is right for Native American cuisine

Converging trends support the emergence of American Indian foods.

Food

Spicy dish recipes

To perk up customers’ palates and inspire a kitchen staff bored with winter ingredients, add a spicy dish or two to the lineup.

Food

Recipes: Seafood dishes for Lent

The demand for seafood skyrockets during Lent. These seafood recipes can easily be added to the rotation now, but may prove popular enough to stay on the menu.

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