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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 186

Taking off the glitz at Tavern on the Green

An exclusive look inside the redesigned Tavern on the Green, reopening this month in New York City's Central Park.

Leadership

The Restaurant Leadership Conference kicks off in Scottsdale

Denny’s CEO John Miller kicked off this year’s Restaurant Leadership Conference with a call on the executives in attendance to suspend competitive considerations and end childhood hunger as an industry.

Leadership

Pinkberry's need for speed

Laura Jakobsen, senior vice president, marketing and design at Pinkberry, gives advice to women striving to become innovative leaders.

Food

Small sells big

Chefs strut their creativity with small plates, playing up lighter ingredients and global flavors.

Candyland USA

At one time, Chicago was the candy capital of America, home to many iconic brands. Although most of the production has moved elsewhere, it's possible to retrace the city's sweet history through a walking tour.

Food

Filling the snack gap

Snacking is on the rise, with 51 percent of consumers saying they snack at least twice a day, according to Technomic’s Snacking Occasion Consumer Trend Report. That’s up from 48 percent in 2012. Yet restaurants are not taking full advantage of this trend. Technomic reports that 80 percent of snacks are sourced from retail stores, while only 20 percent are purchased from restaurants.

Leadership

Shattering the gastro ceiling

Rohini Dey, owner of the Vermillion restaurants in Chicago and New York City, never thought her girlhood passion to save the world would land her in upscale dining. Now that she’s here, Dey is shocked that there are so few women leading the industry.

Food

Boloco unwraps a superfood salad

A health-forward superfood salad, built with seasonal produce, hits the menu at Boloco.

Driving business indoors

After more than 60 years in business, Sonic adds an indoor prototype for cold-weather markets.

Food

Rethinking risotto

Reinventing risotto with a non-traditional grain adds a sustainable twist to a classic dish.

A half dozen "aha" moments from MenuDirections

New ideas and trends can bubble up from the non-commercial side of food service as much as they trickle down from restaurants, as Senior Editor Pat Cobe discovered at a recent conference for food service directors.

Food

Pasta slims down

An indulgent pasta dish sheds its calories without sacrificing taste.

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