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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4
Operations

Danny Meyer’s Union Square Events unveils its massive new headquarters in Brooklyn’s Industry City

The 70,000-square-foot space houses a huge commissary, R&D kitchen, tasting rooms, a bistro-style dining area for “family meal," offices and more.

Beverage

Cannabis is competing with alcohol for Gen Z’s dollars

This generation often prefers to socialize at home, and legalization of marijuana provides an option other than alcohol for those of legal drinking age.

Beverage

How a bubble tea fan became a master franchisee who is ‘brewing happiness’ across the U.S.

Anchal Lamba opened her first Gong cha location in 2014 and now operates 69 stores with more to come.

Food

Children’s menus now must meet stricter requirements for National Restaurant Association certification

After 10 years, the Association updated its Kids LiveWell program to conform with current nutrition science.

Food

How to win with LTOs in today’s tough market

With current supply chain and labor shortages, along with other post-pandemic challenges, it may be time for operators to rethink the way they develop and promote limited-time offers.

Food

New riffs on old favorites make menu news

Taste Tracker: Sonic and Chili’s go big with burgers; chicken gets hotter at Lazy Dog and Cava; mystery surrounds Wendy’s; mushrooms star at Your Pie; and getting a jump on the holidays.

Operations

Technomic: Labor and supply shortages will challenge menu innovation in 2022

The industry recovery will continue, but the limitations will have a big influence on the menu in the coming year.

Food

NFL star Tom Brady kicks off Subway’s low-carb bread test

The sandwich giant's new sub roll boasts zero sugar and one gram net carbohydrates.

Food

Restaurants get ready for chilly weather with menu warmups

Winter is in the air in some parts of the country and restaurants are already gearing up with hot, meaty sandwiches, comforting soups, seasonal cocktails and other items to beat the chill.

Food

How will the FDA’s new sodium recommendation impact the menu?

The government’s guideline to reduce sodium is voluntary and relatively modest.

Food

The hummus wave is becoming a tsunami

A dip that originated in the Middle East has gone mainstream on fast-casual and school-lunch menus. Now new variations are coming out of those roots.

Food

How Modern Market’s chef brings a farm-to-table ethos to a growing fast casual

Nate Weir’s obsession with sourcing, sustainability, clean-label ingredients and scratch-made meals provides an accessible gateway to healthier eating.

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