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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4
Leadership

NYC's Institute of Culinary Education celebrates Jacques Pépin and his educational legacy

Pépin was a founding dean of the French Culinary Institute, a training ground for some of today’s most influential chefs.

Food

Top 10 LTOs show consumers' preference for indulgence

February’s most popular items lean towards crispy, cheesy, creamy foods, finds Technomic.

Food

March comes in like a lion at BWW, Baskin-Robbins and IHOP

Taste Tracker: Spring blooms for Ruby Slipper and Cracker Barrel; it’s cereal all day at Scooter’s and Salt & Straw; Burgerville goes for waffles; and El Pollo Loco doubles up on tostadas.

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.

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