Senior Editor, Restaurant Business/FoodService Director magazines
Patricia Cobe is a Senior Editor for Restaurant Business and FoodService Director magazines. With a focus on the national foodservice industry, Patricia covers a wide range of topics including menu trends, new restaurant concepts, and industry innovations. Her work has also been featured in Food Service Director magazine.
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United States (National)
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Patricia Cobe's coverage heavily focuses on food and beverage, particularly menu innovation and trends within the restaurant industry. She frequently features articles about new menu items, partnerships, and promotional deals offered by national restaurant chains.
To effectively reach out to her, consider providing information regarding upcoming menu innovations or trends in the food and beverage industry. If you represent a company that is launching new products or has entered into significant partnerships within the food and beverage space, this would likely be of interest to Patricia.
As she primarily covers national content related to US-based companies, ensure that your pitch aligns with this geographic focus when reaching out to her.
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By: Patricia Cobe
The National Restaurant Association’s annual “What’s Hot” report reveals an evolution of 2024’s culinary trends, with a couple of
By: Patricia Cobe
U.S. restaurants seeking ways to set their menus apart might look to other countries for stealable ideas. Technomic’s new Global Menu
By: Patricia Cobe
Coffee chains looking to differentiate their beverage lineup may want to start with search data.
Taste Tracker: Corner Bakery, Blank Street, Scooters and Biggby join the holiday coffee influx; Huddle House and IHOP invite indulgence;
By: Patricia Cobe
The National Restaurant Association’s annual “What’s Hot” report reveals an evolution of 2024’s culinary trends, with a couple of surprises.
Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Anthony Amoroso, the new VP of innovation and growth at Maggiano’s Little Italy
By: Patricia Cobe
Businesses are increasing their party budgets this year to enhance workplace culture, and restaurants can snag more of those catering
Consumers choose cheesy menu items as those they’re most likely to purchase this fall, finds Technomic.
By: Patricia Cobe, Bret Thorn
A surprising 95% of independent restaurants say they’re using AI in their operations, according to a report from TouchBistro.
By: Patricia Cobe
Chef Greg Baxtrom introduces protein-rich Solein to diners by incorporating the ingredient into pasta, crepes and dessert.
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