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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 145
Food

8 trends that didn’t make our list

These eight trends might not have made it to the Top 10 list we ran in this month’s edition of Restaurant Business, but they are worth watching.

Consumer Trends

10 trends that matter

Forecasters come out in full force this time of year, making predictions about the trends that will catch fire in the coming months. Identifyng those with real staying power can keep you steps ahead of customer demand and the competition. We sifted through top industry reports to pinpoint the 10 trends worth watching in 2015.

Brennan’s in the pink, again

After more than a year of family squabbles, lawsuits and construction, Brennan’s, the legendary New Orleans restaurant, reopened for business in November.

Food

Operators drive profits by spotlighting side dishes

Side dishes are getting more play from menu developers. Potatoes, vegetables and other sides not only moderate food costs, they can help upsell an entree.

Food

5 changes in menu direction for 2015

Consumers are going to want more variety and excitement in 2015, the result of an improved economy and lots of pent-up demand.

Food

Reshaping pizza dough

Nate Weir, director of culinary operations at Denver-based Modmarket, was on a mission: to create a better pizza—not just better than the growing number of customizable fast-casual concepts, he says, but better than the Neapolitan pies tossed at high-end pizzerias.

Food

Mini muffins, max sales

These mini breakfast bites meet both goals, says Director of Product Development Michelle Stene, and since September, they’re a core menu item at all 302 U.S. locations.

5 surprises in chefs’ forecast of 2015 trends

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list.

Food

Food costs shaping hottest culinary trends for 2015, NRA finds

Restaurant menus will be shaped to a marked degree next year by kitchens’ efforts to control food costs, influencing but not supplanting culinary trends.

5 ideas to steal from Paris restaurants … and 3 things the French can learn from us

During Pat Cobe's recent trip to Paris, she observed some Parisian best practices that are worth sharing and perhaps adapting to the American restaurant scene.

Four restaurant chain CEOs dish in Dallas

Building a strong corporate culture is key to running a successful restaurant company today, agreed four CEOs of chains.

Food

Global assembly: Asian flavors hit sandwiches

Although sandwich consumption is high—people eat more than three per week, reports Chicago research firm Technomic—there’s a lot more competition to differentiate with flavors and ingredients in the quick-service and fast-casual sandwich segment.

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