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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 3

Pizza Hut is bringing cheesesteak to the menu

Sirloin steak is a new option for the chain’s pizza and handheld Melts for a limited time.


Papa Johns takes a page from Taco Bell with launch of the Doritos Cool Ranch Papadia

The pizza chain collaborated with mega-snack company Frito-Lay on a cool flavor extension for its signature Papadia.

Behind the Menu: Orange Chicken works across every menu category—tenders, wings, salads and sandwiches—a goal of the fast casual’s R&D.

Taste Tracker: Pei Wei does nachos; cookies fill doughnuts at Krispy Kreme; Biscuitville and Toasted Yolk innovate breakfast; and more menu news of the week.

Three chain restaurant leaders share the secrets to their success with plant-based menu initiatives.

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

Marketing Bites: Jack in the Box hops on the Pineapple Express; Fatburger rolls out cannabis-infused ketchup; Fuku feeds fried-food cravings; and more ways to satisfy the munchies.

The Mexican fast-food chain thrived under his leadership in 2022, thanks to some big marketing wins and the concept of “restless creativity.”

Taste Tracker: Taco Bell goes big on breakfast; White Castle turns up the heat; Newk’s gets into the spring spirit; and desserts, bowls and brunch make menu news.

Included along with 15 local vendors is Good to Go, designed by the foundation to serve as an incubator for fast-casual concepts.

Velazquez uses her experience working with chef Rick Bayless to add authenticity to dishes, balancing that with a sense of fun.

The fan favorite returns for the ninth time in its original form along with a new spinoff fired up with extra heat.

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