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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4
Operations

Seafood prices reflect a complex supply chain

The pandemic wreaked havoc on the foodservice-dependent fishing industry. Now restaurants are dealing with higher costs.

Food

Bowls get a seasonal spin for summer

The popular bowl trend continues to surge with new combinations of ingredients.

Sweets, sips and toasty sandwiches are the top menu choices.

When COVID-19 forced the foodservice team to make some changes, they quickly crafted experiences that could rival dining in.

The new RESTAURANTS Act could inject up to $271 billion into the economy.

As they reopen, restaurants are getting slammed by the high cost of meat and seafood. Is relief in sight?

Restaurants offer both dine-in and to-go packages to celebrate dad.

Extra-large spaces, high tech and low risk are assets for these mega-concepts in a post-COVID world.

An upscale restaurant enforces safety guidelines with style and substance.

Two brands take a new direction while others get ready for summer eating.

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

Inventive operators are going beyond takeout and delivery to bring in revenue and build brand awareness.

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