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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 169
Food

Inside Moe's Southwest Grill's new menu lab

At Moe’s Southwest Grill, a new item has about a 10% chance of making it from the idea stage to the menu, and the process can take as long as a year.

Consumer Trends

5 ways Gen Z will disrupt the restaurant business

Gen Z is aging into the dining-out scene, and these kids have some very different tastes and behaviors.

3 stealable ideas from 1 cool new concept

Try these clever ideas to boost your summer business.

Food

12 top menu trends spotted at the NRA Show

A dozen notable food, drink and menu trends bubbled from the show floor and educational sessions at the National Restaurant Show.

Food

6 stealable ideas from 5 new Chicago eateries

A tasting tour of five Chicago restaurants revealed six smart ideas to take back to your operation post-NRA Show.

Food

Restaurants embrace the next hot cuisine: Israeli

Israeli food is bursting out of its Mediterranean niche to inspire new restaurant concepts and grab space on mainstream menus.

Food

Breakfast bowls allow operators to expand the morning meal

Breakfast bowls have several selling points: They’re more adaptable to experimentation; they can be healthy or hearty; and they offer a perception of value.

Food

Arby's brisket rocks a biscuit

Arby's new brisket, egg and cheese biscuit marries several trends, including brisket, biscuits and breakfast, which is offered here from 6-10:30 a.m.

Food

Lightening up chilaquiles

To lighten the chilaquiles recipe for First Watch’s more mainstream, health-minded customers, the fat was cut and fresher in-house ingredients were added.

Applebee’s bets on wood grills as key sales remedy

In its ongoing turnaround effort, Applebee's is launching a new menu platform focused on wood-fired cooking.

Food

3 chains (besides McDonald’s) testing crazy fries

McDonald's garlic fries are getting the headlines, but a few other chains also are making news with funky fries.

Leadership

Get to know the new restaurant heirs

Some kids born into the family business make a swift exit into another career. Not so for these restaurant progeny. They're expanding their empire.

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