Patricia Cobe

Page 160

Show me the pros

Everyone who eats or cooks is free to hang up a virtual shingle and call themselves a culinary “expert.” Blogs, Yelp!, Twitter, Foodspotting—they’ve democratized (some would say degraded) the arts of restaurant reviewing and recipe writing.

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New England as backyard

One might think that local ingredients are hard to come by during a Massachusetts winter.

A fresh start

Fresh To Order—a.k.a. “f2o”—is an expanding concept defining the new niche of “fast fine” food. The goal: to offer freshly made meals for around...

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.

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