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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

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Operations

March Madness fans are treated to local tastes at Lucas Oil Stadium

Indiana specialties flavor the menu at the 2021 NCAA basketball tournament.

Technology

National Restaurant Association Show announces 16 Kitchen Innovations Award recipients

The winners of the 2021 foodservice equipment innovation awards address top industry trends and challenges.

Seasonal beverage innovation continues at the chain, with the addition of seven new items for spring and summer.

From scratch-made bowls to next-gen meal kits, Culinary Director Jhonny Castro is differentiating the fast casual from its competitors.

White meat is the star in trendy fried chicken sandwiches. Why not use more flavorful dark meat? The answer is complicated by the size of today’s chickens, the export market, ease of execution and consumer preferences.

Taste Tracker: Pie Five Pizza gets crafty; Sonic dresses up burgers; Hard Rock goes Irish; and more menu news of the week.

Can the burger giant make a sandwich as good as the chicken chain specialists?

Chef-driven ghost kitchens are breaking into the chain-dominated market. Independent restaurants are seeing virtual concepts as an additional revenue stream that can evolve into brick-and-mortar locations.

Operators are packaging catering programs in new ways to win back lost business. Individually boxed meals are seen as a safer solution as people slowly return to the office or are in need of a quick lunch to grab-and-go. Cracker Barrel, BJs and El Pollo Loco recently introduced or upgraded boxed meal catering.

Taste Tracker: Schlotzsky’s, Slim Chickens and more upgrade sandwiches; Cracker Barrel expands heat-and-eat; BurgerFi starts a burger war; and Mars launch inspires CPK.

Restaurant menus went through many iterations during the pandemic—but are the adaptations permanent?

Consumers gave high marks to limited-time offers featuring sweets and comfort foods.

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