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.

Hearty seafood chowders to tempt winter appetites 
Celebrate National Clam Chowder Day on Feb. 25 with these recipes
Toast National Pisco Sour Day with cocktail recipes 
Explore the promotion possibilities of a cocktail that gets its own holiday, on Feb. 7
Valentine's Day cocktails add a splash of romance 
Seven suggestions to get your creative juices flowing
Punch is right for brunch 
A mix of milk and liquor can wake up morning beverage menus
Valentine's Day promotions emphasize indulgence
Restaurants roll out stuffed pizza, surf and turf, ice cream sandwiches and more
17 ways to attract diners on Valentine's Day 
Promotions on the year’s second-most popular dining out day focus on indulgence.
Build breakfast business with globally inspired egg dishes 
Plus, more key breakfast trends you need to know about
Waffles, pancakes to satisfy all-day breakfast cravings 
Breakfast hours and menu offerings continue to expand to appeal to an evolving customer base
8 ideas for all-day breakfasts 
Breakfast hours and menu offerings continue to expand to appeal to an evolving customer base
11 new versions of classic sandwiches 
These combos will tempt your restaurant customers
New twists on classic sandwiches 
Sometimes, all it takes is a simple ingredient switch or an upgrade to elevate a traditional sandwich to one of tomorrow’s classics
Eggnog-inspired cocktails capture mood of the season 
Eggnog is a classic holiday drink, but it’s also an adaptable concoction that inspires experimentation.
Mediterranean dishes remain perennial menu favorites 
Flavors, colors, aromas of regional recipes hold mass appeal
Spice up holiday spirits with seasonal cocktail flavors 
Hoist a glass to the flavors of November
Restaurant menus revisit compound butters 
Bring on the butter to create luxurious new signature dishes.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×