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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4
Marketing

Where to dine in Chicago during the National Restaurant Association Show

It’s been three years since the last big Show, and the city’s restaurant scene has changed. Here are some of the best places to snag a table with your team or clients.

Food

Au Bon Pain tackles supply chain issues and rising costs with employee recipe contest

“Sandwich Madness” challenged team members to create new menu items using existing SKUs.

Food

Restaurants gear up for Cinco de Mayo and launch more spring specials

Taste Tracker: Cinco de Mayo hits menus at Del Taco, Baja Fresh, Taco John’s and more; new cocktails on hand for P.F. Chang’s, CPK and Taco Cabana; Sonic celebrates pickles; and smoothies, sweets and sips trend on menus.

Food

Smashburger gets into catering with burger bars, box lunches and more

The fast casual launched its first catering platform earlier this month to feed returning office workers.

Food

How Graze Craze is spreading charcuterie across the country

Through a franchise model, Kerry Sylvester and Brady Lee are turning the charcuterie trend into a growing foodservice business.

Beverage

Restaurants revitalize bar service to spur alcohol sales

From bar-centric layouts to expanded cocktail menus, there’s a renewed focus on adult beverages, but some hurdles remain.

Food

Bowls, pizza and 4/20 specials take menus to new heights

Cheba Hut, Velvet Taco, TGI Fridays feed the munchies; bowls trend at Dos Toros, Ghenghis Grill, Sweetfin; Papa John’s riffs on pizza; beverages rule at Corner Bakery and Tropical Smoothie Cafe.

Food

The pandemic reshaped menu innovation. Here's what's next.

Celebrity chef David Chang and other industry leaders share their take on the culinary currents moving restaurant menus forward.

Food

Easter shares the menu spotlight with hot dogs, tacos, ice cream and more

Black Bear Diner does Easter brunch and dinner; a dozen new dishes for Friendly’s; Mellow Mushroom takes a detour from pizza; and donuts, hot dogs and ice cream get dressed for the holiday.

Beverage

Fogo de Chao beckons guests to the bar with menu refresh

New bar bites and handcrafted cocktails draw guests to lighter fare at the meat-centric Brazilian churrasco chain.

Food

Baseball stadiums hit it out of the park with chef-created concepts and local flavors

As the MLB season gets underway, ballparks welcome fans with a winning food and drink lineup.

Food

How La Palapa is still going strong after 20 years, with Barbara Sibley at the helm

Through a blend of culinary expertise, compassion and resiliency, Sibley has successfully steered the NYC Mexican restaurant through numerous crises.

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