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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 62
Food

How Piada Italian Street Food puts a ‘chef’s touch’ on every menu item

Matthew Harding, the chain’s senior VP and culinary director, brings a fine-dining mindset to the fast-casual space.

Operations

With pandemic innovations in place, hotels are ready for a restart

After hotels had time and motivation to rethink service, space and menus over the last year, some operational changes are becoming permanent in hotels big and small.

Financing

The JBS cyberattack throws the supply chain another curveball

The attack over the weekend is unlikely to have a long-term impact on protein supplies or prices, but it’s yet another pressure point on an already stressed supply chain.

Food

Restaurant menus get into the summer spirit

Chopt takes guests on a U.S. road trip; a burger at Dog Haus has Hawaiian beach vibes; Popeyes debuts another chicken sandwich; corn dogs come back to Golden Chick; and new riffs on pizza.

Food

Chili’s joins the chicken sandwich wars with a new LTO

The trend started in quick service, but now more casual-dining players are jumping in.

Operations

Culinary schools adapt to a post-pandemic restaurant industry

While most of the curriculum is staying the course, schools are adding new skills and trainings to meet changing demands.

Operations

Modern Market looks to expand to more college campuses

The fast casual’s success at Notre Dame paves the way to more nontraditional locations in colleges and health care.

Food

Casual dining picks up the pace with new menu launches

Taste Tracker: On the Border goes back to the future; O’Charley’s fires up for summer; Red Robin and PT’s Tavern celebrate burgers; and QSR menus see some action, too.

Operations

New York officially reopens, but customers still dine outside

Some restaurateurs find the state's new guidelines confusing, while others find it a call to action. Customers simply enjoy the nice weather.

Operations

5 lessons learned as Melt Shop grew and evolved

Founder and CEO Spencer Rubin shares how he adapted Melt Shop and its menu to changing tastes and times.

Food

Comfort-seeking customers flocked to chicken chains in 2020

The leading chicken concepts in Technomic’s Top 500 sales ranking all showed positive growth during the COVID-19 pandemic.

Food

How Melt Shop evolves its menu in sync with today’s tastes

CEO Spencer Rubin continues to focus on big, bold flavors and craveable formats as the concept grows.

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