Patricia Cobe

1 week ago | restaurant-hospitality.com | Bret Thorn |Patricia Cobe

Hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, had a busy week going to chain restaurants’ promotional events in New York City. Pat had high tea featuring Portillo’s menu items, and Bret went to a preview of the first United States location of Chinese chain Pull-Tab Coffee, whose signature menu item is a sort of reversed iced cappuccino: Coffee foam on top of milk on the rocks.

1 week ago | restaurantbusinessonline.com | Patricia Cobe |Bret Thorn

Hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, had a busy week going to chain restaurants’ promotional events in New York City. Pat had high tea featuring Portillo’s menu items, and Bret went to a preview of the first United States location of Chinese chain Pull-Tab Coffee, whose signature menu item is a sort of reversed iced cappuccino: Coffee foam on top of milk on the rocks.

1 week ago | restaurantbusinessonline.com | Heather Lalley |Joe Guszkowski |Patricia Cobe |Lisa Jennings

Get ready to see a lot more cameras in restaurants. As chains look to fine-tune operations, they are installing cameras that can gather data and help ensure that employees are executing. Some restaurants owned by franchisee Sizzling Platter are using cameras to assess whether employees are assembling products correctly and identify potential training moments, for instance.  “It’s starting to seep in a lot more,” said Jim Balis, Sizzling Platter’s board leader.

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

Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Bill Nevruz, executive partner at Shaw’s Crab House in ChicagoPickles are moving from sidekick to main event on restaurant menus, as the Menu Talk co-hosts witnessed recently. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, attended Popeyes’ pickle reveal at the chain’s flagship Times Square location in New York City.

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

Menu Talk: Pat and Bret share the latest food & beverage news, plus an interview with Jesús Méndez, a restaurateur and bar owner bringing Mexican street food to Birmingham, Ala., with Salud TaqueriaBeverage concepts are proliferating across the country, and for good reason.