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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 154

Burger nation

The burger business is hotter than ever. Half of consumers say they eat a burger at least once a week compared to 38 percent two years ago, notes Technomic...

11 top tweeting chefs

These busy restaurant chefs find time to tweet in the middle of dinner prep—and throughout the day. The authenticity of the tweets reveals that they’re coming from the chefs themselves—not a social media intern sitting behind the scenes. Here are the most prolific toques on Twitter.

I am mommy blogger, hear me roar

When Moe’s Southwest Grill heard that the annual BlogHer Food conference was coming to their hometown of Atlanta, the marketing department scrambled.

Regional Burgers

With burger concepts popping up everywhere and burgers showing up on a majority of menus, it's tough to stand out from the crowd. Some operators are finding that regional flavors and ingredients are a smart way to differentiate their burgers.

50 Great Ideas 2012

The industry never stops innovating. Better promotions? Check. Ingenious service upgrades? Got it. And don’t even think restaurants are done improving on the farm-to-fork trend. Once again you’ve managed to put lightning in a bottle—50 times.

Financing

Fritter fans

Long a staple of Southern kitchens, fritters have been around in both savory and sweet versions.

Financing

Winter plates pop with color

The cuisine at Fifth Floor draws from Mediterranean and global influences, but seasonality is the number one priority.

Financing

Fresh catch at Friday’s

Casual-dining pioneer T.G.I. Friday’s has invested in elevating its menu ingredients.

Financing

The morning daypart continues to rise and shine

Restaurant dinner checks may be shrinking along with patrons’ wallets, but morning people are putting their money where their mouths are.

Food

A nation of nibblers

More and more Americans are patronizing restaurants differently these days, opting to make a meal of shareable appetizers, small plates, inventive bar food or coffee and a snack. According to Chicago-based market research company Technomic, only 5 percent of consumers are now eating three square meals a day.

Kale and beets brighten the menu

By January, fresh, local produce is a distant memory in most parts of the country. Even warmer growing regions are not supplying much variety to fill the salad bowl. But that isn’t stopping Corey Shoemaker from creating colorful, healthy tosses of winter greens and other vegetables.

Financing

Bertucci’s customer favorites spark 30th birthday specials

The Northborough, Massachusetts-based Bertucci’s, founded in 1981, is currently celebrating its 30th birthday with a limited-time menu that revisits comfort food classics.

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