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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 3
Food

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.

Food

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.

Food

Starbird's latest LTO flavors the menu with Chinese-American accents

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

Food

CPK, El Pollo Loco and Perkins bring back guest favorites

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.

Food

Stay true to your brand when adding plant-based menu items, say operators

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

Food

How 3 chain restaurant execs put menu innovation front and center

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

Marketing

Cannabis is now legal in many states, but restaurants are still celebrating 4/20 with marijuana-themed mash-ups

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.

Leadership

Taco Bell CEO Mark King is the 2023 Restaurant Leader of the Year

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

Food

Culver's, Burgerville, Dutch Bros and BJ's sweeten up the menu

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.

Operations

Inside Market 57, a new NYC food hall curated with the James Beard Foundation

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

Food

Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso

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

Food

Taco Bell brings back Nacho Fries and they're hotter than ever

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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