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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 5

Schlotzsky’s aims to get the work-from-home crowd back into lunch

With the pandemic shifting the workforce from office building to home office, lunch has gotten lost in the shuffle.


Thanksgiving to-go will keep the feasting going this year

Taste Tracker: From Cowboy Chicken to Aquavit, restaurants in every segment are offering off-premise holiday packages for any size gathering.

The salad bar chain is menuing quinoa and farro to give guests “warm and fuzzy” options.

DoorDash orders trended toward indulgent foods and munchies to calm stressed-out Americans awaiting election results on Nov. 3.

As we near the end of 2020, forecasters are making their predictions on the trends that will gain traction in 2021. Here’s what’s in store on the flavor front.

The fast casual launched an entirely new category to expand from its core menu of soups, sandwiches and salads.

Taste Tracker: Turkey shows up in expected places at Metro Diner and Ike’s; a rainbow cake to carry out from TGI Fridays; Corner Bakery goes for indulgence and Golden Crust tries plants

New items launching on global chain menus may provide inspiration for innovation stateside.

Heartier dishes and cooking techniques, heat-retaining serving vessels and creative experiences are luring diners outside.

With off-premise orders skyrocketing during the pandemic, which chains are doing the best job of delivering quality food?

From hydroponic gardens in the dining rooms to robots bussing tables, this Charlottesville, Va.-based senior-living network is on the cutting edge.

Fast casual Fuku, the concept Chang built off a fried chicken sandwich, upgrades its signature menu item.

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