Clean eating, dirty sodas, Asian street food, sea vegetables and souped-up snacks for a nation of noshers- these are all items you may be seeing on more restaurant menus, observes Pat Cobe, Senior Editor for Restaurant Business Magazine. In her long career covering the foodservice industry, Cobe has reported on menu restaurant and development and other industry topics. She edits the weekly On the Menu Newsletter and co-hosts the Menu Talk podcast with Brett Thorn.

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