Gail Bellamy


Gail Bellamy
Executive Food Editor
Restaurant Hospitality
Phone: 216-931-9573
Follow Gail on Twitter: @GailBellamyRH

Gail Bellamy, Ph.D., CCP, executive food editor, has been writing about food and beverage trends for Restaurant Hospitality since the 1990s. She has maintained her Certified Culinary Professional status through the International Association of Culinary Professionals since 1999, received numerous journalism awards for her food and beverage writing, and served three terms on the board of the International Foodservice Editorial Council. She is an IFEC past president and recipient of its Betty Bastion Award for Outstanding Service.

While at Restaurant Hospitality, Gail also earned a Ph.D. in creative writing, taught food-related courses as an adjunct at The Mississippi University for Women Culinary Arts Institute and elsewhere, and hosted her own food radio program for several years. She is the author of six books and coauthor of The Vegetable Storybook, which won a Best in the U.S. 2010 Gourmand World Cookbook Award.

National Ravioli Day: A pasta promotion opportunity 
On March 20, restaurants around the country can leverage National Ravioli Day
Doughnuts rise again 
Doughnuts are as hot now as they were during their previous comeback in the 1930s.
Restaurants celebrate National Margarita Day with special promotions 
Feb. 22 is filled with splashy promotion potential for full-service restaurants.
Quinoa salad ideas for Lenten menus 
Quinoa is an ancient grain that has maintained its relevance.
Rosy and cozy: Valentine’s Day promotion ideas 
Here’s what various restaurants are offering for their romantic repasts this year.
Five egg trends for 2013: Egging us on 
Eggs occupy an impressive amount of space on restaurant breakfast menus, and it doesn’t seem likely that will change anytime soon.
Trends in a glass: Classic cocktails reinvented 
Consider three recipes to help liven up your establishment's post-holiday cocktail experience.
Mighty whiskey: Brown spirits are golden 
Our cocktail landscape is changing—shifting from neutral white spirits such as vodka to more robust drinks featuring brown spirits.
13 beef trends for 2013: Steak in the future 
Strip steak, slow-cooked beef, and surf and turf are expected to be popular on restaurant menus next year.
Seasonal sips with a holiday twist 
Consider these promotable drink ideas to offer a flavor of the season.
12 tasty bites: Appetizers with holiday appeal 
Finger foods, one-bite wonders, skewers, satays and savory lollipops create just the right party mood.
Turkey's appeal transcends the big day 
Gearing up for the big holiday? Try these variations on a poultry favorite.
Four recipes for a more flavorful fall 
Global inspirations draw on spices, fruits and vegetables
Butter up! 
Eight tips and four recipes for enhancing the butter experience
The most imaginative cocktail-creator 
Nathan Gerdes was named most imaginative bartender at United States Bartenders’ Guild (USBG) Bartender Summit.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×