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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 166
Food

How operators are moving toward menu transparency

Farm-to-table indies and smaller health-focused chains pioneered the transparency movement. Now larger and more surprising players are taking up the cause.

Food

Zoës Kitchen embraces plant-based entrees

Plant-based entrees were named on several forecasters’ top trends lists for 2016, positioning Mediterranean-focused fast casuals in a sweet spot.

Food

Going gluten-free means relearning baking

To capture sales from the large number of consumers who are avoiding gluten, Jon Davis developed an all-natural gluten-free sliced bread in the La Brea style.

Food

Island eats emerge on the mainland

Fusion can be authentic and compelling—both from a taste and business standpoint—when it comes naturally, as it does in Hawaiian and Filipino cooking.

Food

Paella goes vegetarian

Chef-owner Tory Miller knew from experience that about 25 percent of people prefer to order vegetairan, so he reworked a seasonal veggie paella.

Food

Anatomy of a best-selling burger

Growth in the mature better-burger market is likely to come from a sweet spot—QSR-plus, a segment marked by made-to-order food and below-fast-casual prices.

Food

5 attention grabbers sneaking onto menus

While bigger operations were touting seasonal tie-ins, several smaller restaurant concepts were drawing attention with novel menu additions. Here's a sampler plate.

Food

Menu grabbers: Healthy or indulgent? Yes.

A recent review of out-of-the-ordinary product introductions shows conflicting motivations are lending a bipolarity to recent promotions.

Checking back on Taco Bell’s new concept

Three months after the Cantina opened, here’s what a non-millennial customer found.

Food

How Beefsteak speeds veggie dishes

Plant-forward menus are a top trend, but creating veggiecentric dishes in a fast casual can pose challenges, as Jose Andres’ ThinkFoodGroup discovered.

Food

How to overcome the challenges of customizable menus

In a 2015 Technomic survey, 72 percent of consumers said they now expect restaurants to allow them to customize meals. But it can be a struggle to execute.

Food

Pork fries: The new chicken tenders

Logan's Roadhouse's new LTO, Pork Fries, is meant to appeal to consumers as a sharable item that worked for happy hour, late night and as an appetizer.

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