Pat Cobe

Chicago

Senior Editor at Restaurant Business

Senior Editor at FoodService Director

Host at Menu Feed

I'm the senior editor at Restaurant Business Magazine

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Articles

2025 State of the menu

Jan 25, 2025 | restaurantbusinessonline.com | Pat Cobe

Photo courtesy of Poison HeartCurious what's in store for restaurant menus in 2025? Read on to learn what consumers are looking for, plus find out the next big things in food and beverages. By Pat Cobe
Chris Morris resigns as CEO of Dave & Buster's

Dec 13, 2024 | restaurantbusinessonline.com | Peter Romeo |Pat Cobe |Bret Thorn |Jonathan Maze |Joe Guszkowski |Lisa Jennings

The eatertainment company acknowledged that it'd been searching for a replacement for months. Chairman Kevin Sheehan is serving in the top
Informa's holiday party, Yelpers' favorite restaurant and a brasserie at Grand Central

Dec 8, 2024 | restaurantbusinessonline.com | Pat Cobe |Bret Thorn

On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, said that the holiday season is actually a quiet time for him, with fewer media events as restaurants are busy serving paying customers, so the only party he went to this week was the holiday party of his own company, Informa, where he drank martinis and ate some interesting spring rolls — one topped with trendy chili crisp and another with Southeast Asian aromatics like...
Momo crawl, Black Friday in Chinatown, and dinner at Baar Baar

Dec 3, 2024 | restaurant-hospitality.com | Bret Thorn |Pat Cobe

Menu Talk: Pat and Bret chat about their latest food and drink discoveries and share an interview with Deborah Von Kutzleben, CMO of Tropical Smoothie CafeOn this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent eating adventures. Pat took the subway to Jackson Heights, a multicultural neighborhood in the New York City borough of Queens.
Popeyes, Krispy Kreme and Bar Louie celebrate the season

Dec 2, 2024 | restaurantbusinessonline.com | Pat Cobe

The Festive Family Box and Midday Mardi Gras Happy Hour both launch at Popeyes Monday. The Box includes four pieces of bone-in signature chicken, four tenders, four regular sides and four warm buttermilk biscuits for $20, a value to feed a hungry crew after shopping or decorating the tree.
How one small burger chain is staying ahead of the curve

Dec 2, 2024 | restaurantbusinessonline.com | Pat Cobe

The Farm Burger is topped with "breakfast" ingredients, including Gifford’s bacon, country ham, maple mustard and an over-easy egg. | Photos courtesy of Pharmacy BurgerBurgers appear on 40% of menus, according to data from Restaurant Business sister company, Technomic, and cheese leads as the top add-on at 43%. Americans obviously love their cheeseburgers. That’s not changing, reports POS provider Toast in its 2024 release of top burger trends.
Momo crawl, Black Friday in Chinatown and dinner at Baar Baar

Dec 1, 2024 | restaurantbusinessonline.com | Pat Cobe |Bret Thorn

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent eating adventures. Pat took the subway to Jackson Heights, a multicultural neighborhood in the New York City borough of Queens. It’s home to a large population of Nepalese and Tibetan families, and momos are one of their specialties.
Holiday cookies to bake up sweet memories

Nov 28, 2024 | foodservicedirector.com | Pat Cobe

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 weekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.
Espresso, pickles and birria spiked in delivery orders this year

Nov 26, 2024 | restaurantbusinessonline.com | Pat Cobe

Consumers went all in on delivery, leading Grubhub to tag 2024 "the year of doing the most."Restaurant delivery continued to go strong in 2024, with customers opting for trendy items such as hot honey and espresso as well as perennials like chicken and pickles. That’s according to Grubhub’s 2024 Delivered Report, which tracks delivery orders to consumers’ homes, workplaces, college campuses and hotels from restaurants, supermarkets and convenience stores.
Virgil’s 30th anniversary, happy hour at Mermaid Inn, and Christmas decorations at Pete’s Tavern

Nov 26, 2024 | restaurant-hospitality.com | Bret Thorn |Pat Cobe

Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Chris and Megan Curren of Graceful Ordinary in St. Charles, Ill. On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discuss recent tasting adventures as the holidays approach.