Biography

Patricia Cobe

Senior Editor

 Contact Patricia

Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s biweekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

Articles by
Patricia Cobe

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CPG

Chick-fil-A is bottling its salad dressings to sell at grocery stores

Four of the chicken chain’s most popular dressings will roll out later this month in Cincinnati and Tennessee stores.

Fresh Food

Is consumer appetite for plant-based meat waning?

The market for processed plant-based meat alternatives is shrinking, according to new research and purchasing data.

While plant-based meals are finding their way into many consumers’ recipe repertoires — especially among younger demographics including millennials and Gen Z — meat still has a firm footing in these generations’ diets. In fact, younger generations increased their consumption of meat, including red meats, over the last year.

Several grocery chains are finding new roles for sidelined chefs to meet demand for meals at home.

To boost sales, a growing number of chains are selling groceries direct to consumers.

Retailers can appeal to carnivores with new cuts, flavors, cooking techniques and portion sizes.