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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 148

Restaurant trends from across the pond

The British restaurant scene is booming, according to Peter Backman, an annual visitor to the National Restaurant Association Show in Chicago. Backman sat down with Senior Editor Pat Cobe to share some other insights into what's trending in the U.K. Did someone say "fast casual"?

Food

Feeding Gen Z

Restaurants are creating new kids' menu ideas to win over today's young customers and their families.

Leadership

Mix it up with Middle Branch's Lucinda Sterling

With a B.S. in psychology and business, Sterling’s goals did not include professional bartending, but her skills turned out to work to her advantage.

Eating my way through NRA 2014

Senior Editor Pat Cobe shares 10 business-building food and beverage trends she spotted at the show.

Food

Unloxing the bagel

Hot smoked salmon and housemade relish give bagels and lox a different twist for restaurant menus.

Menus do a wheelie

Menu carts are on a roll in the design menu world, appealing to millennials’ desire for more choices and visual stimulation, and restaurants beyond Chinatown are jumping on.

It takes a kitchen …

"This is a crazy business" was the line most often repeated by those accepting James Beard Awards on Monday night, May 5, at the annual gala honoring the stars of the industry.

Consumer Trends

Consumers balk at paying for ketchup and mayo

The beef on that burger is costing restaurants more this year, but asking customers to pay for the ketchup or mayo they squirt on top is not the way to offset high prices.

Styled for the New South

Drive-thru customers always have been important to Biscuitville’s business, accounting for 60 percent of traffic.

Food

Differentiate and innovate with South American flavors

Latin cuisine has been a major driver of the bold flavors that are leading menu development today.

Desperately seeking tacos

You typically have to visit the Southwest to get the best, most authentic tacos in the U.S. which is why I look forward to attending RLC in Scottsdale, Ariz., every year. This time around, I got tacos every day.

Food

Breakfast is more than a morning meal

Foodservice operators in every segment are revamping breakfast menus and adding more portable and healthy items—all in an effort to build traffic during the morning daypart.

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