Patricia Cobe

4 days ago | restaurant-hospitality.com | Bret Thorn |Patricia Cobe

Menu Talk: Pat and Bret discuss the latest flavor trends and share an interview with Danny Grant, chef-partner in Maple Hospitality GroupPeaches, guava and Persian flavors are trending on menus this week, according to Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, the co-hosts of the Menu Talk podcast. Bret observed that peach-themed drinks are making a comeback this summer.

2 weeks ago | restaurantbusinessonline.com | Bret Thorn |Patricia Cobe

FacebookTwitterLinkedInWith the National Restaurant Show in the rearview mirror, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, welcomed a guest co-host to the podcast, Heather Lalley, managing editor of sister publications Restaurant Business, Supermarket News and CSP Daily News. With an expert in the retail space joining the show, Bret and Heather discussed the increasing presence of drinks made with cannabis in that channel.

2 weeks ago | restaurant-hospitality.com | Bret Thorn |Patricia Cobe

Menu Talk: Pat and Bret chat about the highlights from the National Restaurant Show and share an interview with Kyle Knall, chef-owner of Birch in MilwaukeeThe annual National Restaurant Association Show in Chicago concluded Tuesday, and both editors spent the last four days walking the show floor, sampling food and drinks from the thousands of exhibitors, recording podcasts and video interviews, and attending events.

3 weeks ago | foodservicedirector.com | Patricia Cobe |Lisa Jennings

After playing with the latest tech and equipment, and sampling a smorgasbord on the Show floor, here’s where you can sit, relax and enjoy a meal at some of the city’s favorite spots. The 2025 National Restaurant Show is about to kick off, running from May 17-20 at Chicago’s McCormick Place. But whether you’re an exhibitor or attendee, you need more sustenance than the food and drink samples handed out at the booths.

3 weeks ago | restaurantbusinessonline.com | Patricia Cobe |Bret Thorn

FacebookTwitterLinkedInUbe, the photogenic purple sweet potato from the Philippines, has been trending gradually in the United States. It got a boost recently when it made it onto the menu of the three Starbucks Reserve Roastery locations in Chicago, New York, and Seattle where it’s added to a coconut cold foam and spooned over an Espresso Martini.