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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 5
Operations

6 restaurants win America's Classics Awards from James Beard Foundation

The locally owned independent restaurants are recognized for quality food, timeless appeal and their ability to reflect the character of their communities.

Beverage

How Vino Volo's airport wine bars create a unique oasis for travelers

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

Food

Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

Food

Taco Bell sprinkles its menu with Tajin

The chain is partnering with the iconic Mexican seasoning blend to spice up a taco, snack and beverage, all in test at one California location.

Operations

Staying ahead of the next big menu moves

Technomic’s new State of the Menu report recommends actions chain operators can take to move their menus forward this year.

Food

Why the Smashed Jack sparked record-smashing demand at Jack in the Box

Behind the Menu: The chain’s newest menu addition aims to break the mold on what a fast-food burger can be, and customers are buying in.

Food

Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.

Food

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Operations

Here are the National Restaurant Association's 2024 Kitchen Innovation Awardees

25 cutting-edge equipment products were singled out for advancements in sustainability, automation, safety and more. And yes, there are robots and AI in the mix.

Beverage

America runs faster on Dunkin' with new energy drink

SPARKD’ Energy by Dunkin’ leads off a spring menu collection, which also includes a churro donut and breakfast empanada.

Operations

James Beard Foundation launches campaign to speed federal action on climate change

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Food

Brown sugar bacon returns to Arby's in 3 sandwiches

The bacon adds a sweet-salty layer of flavor to a BLT, Roast Beef and Turkey sandwich.

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