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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 189

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.

Food

Gluten-free pasta perfected

By trial and error, Sotto restaurant in Cincinnati perfects a made-from-scratch, gluten-free pasta dough.

Building to a Caribbean beat

Pollo Tropical's new prototype reinforces its Caribbean menu.

Entice with a taste

When Dallas diners were slow to embrace the modern spin on Southeast Asian food at Malai Kitchen, the owners decided to school them.

Top 10 trends from the 2014 Summer Fancy Food Show

Check out the 10 hottest trends in the specialty sector; trends that may help restaurant operators in their purchasing strategies and menu development. Here’s what’s happening on the other side.

In the heat of a culinary competition, menu trends come to life

As a member of the judging panel for the second annual FARE Culinary Competition, senior editor Pat Cobe shares the trends.

Food

Breakfast forward

Portability and speed feed the morning customer, boosting the popularity of grab-and-go items.

Panera Bread connects

High-tech enhancements transform Panera Bread into Panera 2.0.

Food

Eggs Benedict gets skinny

“The Healthy Benedict is selling better than regular eggs Benedict on weekdays, and the two are even on weekends."

Food

Waffles are king at the Castle

Belgian waffles are the carriers of choice for a breakfast sandwich at White Castle.

Food

On breakfast menus, Latin’s hot but healthy’s not

In just nine months, the number of restaurant locations offering breakfast menus grew by 13 percent, according to the Breakfast Insights of Champions report recently released by Chicago research company Food Genius.

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