Continue to Site >>>

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 77
Food

Big flavors come onto menus at full speed

Taste Tracker: New items bet on pumpkin and spice beyond lattes, accents from around the world, and the bolder the better.

Food

Beef, breakfast and dessert rule the top 10 LTOs

Consumers are most likely to purchase familiar favorites in 2020.

Food

KFC Sauce makes its debut, the chain’s new signature dip

KFC created a special sauce to pair with its Extra Crispy Tenders.

Food

One hotel chain upgrades the kids’ menu to lure vacationing parents

Jumeirah Hotels & Resorts launched a new culinary concept to appeal to traveling families—once they start traveling again.

Food

Taco Bell Cantina goes to college

A franchisee is bringing the chain’s elevated concept to the University of Texas at Dallas.

Food

Menus get creative with chicken this fall

Taste Tracker: Boston Market’s new flavor combos, Buffalo Wings & Rings goes Korean and veggie variations continue to trend at Ike’s and other chains.

Food

At Whiskey Cake, a farm-to-kitchen scratch menu elevates casual dining

Chef Aaron Staudenmaier shares how he aims to create “revved up” American dishes that set the chain’s menu apart and position it for growth.

Food

From idea to launch, how Culver’s new Harvest Veggie Burger came to be

After four years of R&D, the chain’s signature veggie burger is ready for its debut on the core menu.

Food

Restaurants put coffee, tacos and plants in the spotlight

Taste Tracker: National days celebrating coffee, tacos and vegetarian dishes are driving menu promotions, along with more meal deals.

Food

IHOP hopes to snag p.m. customers with happy hour specials

The chain’s new IHOPPY Hour features a value menu from 2 p.m. to 10 p.m. every day.

Technology

Texas restaurants turn to neuroscience for menu makeovers

Eye-tracking, heat maps and other scientific methods helped two operators optimize menu profitability.

Operations

A high-end restaurant transitions into a food truck

The pandemic forced Le Bistro Montage to close, but one of its chefs launched Montage ala Cart to carry on the culinary legacy.

  • Page 77