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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 4
Food

Del Taco pushes the boundaries of birria

Behind the Menu: The Mexican chain developed shredded beef birria to launch in a traditional taco and quesadilla, but then chef Jeremias Aguayo gave it a decidedly Asian spin.

Consumer Trends

How consumers and restaurants are changing Thanksgiving this year

Menu prices are up. Restaurant traffic is down. And grocery inflation is easing. How will Turkey Day 2023 shape up?

Food

Golden Corral, Cracker Barrel, Maggiano's and more trot out Turkey Day specials

Taste Tracker: Restaurants bring it on for Thanksgiving, offering family meals and large feasts for carrying out or dining in.

Food

Local Kitchens' partnerships help existing restaurants grow and new ones start up

Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

Food

These 10 chains serve Americans' most craveable tacos

Fans can find tacos at any number of restaurants, but consumers rank these brands as their favorites.

Food

Taco Bell's newest Nacho Fries mash up 2 comfort food favorites

Grilled Cheese Nacho Fries debut along with the inaugural Nacho Fries Lover’s Pass for Rewards Members.

Food

Biscuitville aims to expand all-day business with new menu items

Behind the Menu: Nine items in test in Virginia are designed to fill a menu gap for the breakfast-centric Southern chain.

Food

These hotels are putting all their eggs in the breakfast basket

The boring hotel breakfast is being tossed aside, as brands reimagine what the morning meal can be.

Food

Panda Express, Del Taco and McAlister's launch non-holiday LTOs

Taste Tracker: Snooze and Toasted Yolk elevate breakfast; Capriotti’s plays up Thanksgiving; Jimmy John’s embraces pickles; and a smattering of seasonal specials.

Beverage

It's beginning to smell a lot like peppermint, everywhere you go

Peppermint is pushing out pumpkin spice and taking over beverage menus for the holidays, with coffee chains leading the way.

Food

The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots

CEO Troy Hooper describes how the concept differentiates itself in the Asian space through its authentic menu, service style and design.

Food

Kentucky restaurant puts mutton on the map

Moonlite Bar-B-Q is one of the few restaurants in the U.S. that serves mutton, to the tune of 350,000 meals a year.

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