Jason Q. Freed

Jason Q.
Yelp forced to manage its own reputation
A series of spats involving the restaurant review site have thrust its legitimacy and objectivity back into the spotlight.
How to manage fluctuating produce prices
Restaurants can prepare for fluid price changes to reduce the impact on their bottom line.
Groups lobby to change Obamacare definition of full time
Millennials want dynamic, digital signage; and operators focus on gaining a larger share of lunch.
Keep it simple to promote healthy eating
Consumers like to order healthful meals with ingredients they are familiar with.
Hot honey could be the next Sriracha
Also: Chipotle workers walk out, and Pac-Man creator will open an upscale eatery in Chicago.
Giant group cocktails filling sizable niche
Seven establishments capitalizing on the sharing culture by mixing community cocktails.
7 giant cocktail ideas
Here are seven independent restaurants capitalizing on the sharing culture by mixing group-sized cocktails.
Wineries hit hard by Napa earthquake
Apple’s mobile payments technology expected to make waves, and non-alcoholic beverage offerings evolving.
Budgets, food costs taking toll on independents
A long-term decline in traffic at independent restaurants is attributed to smaller marketing budgets and rising food costs.
2014 RH 25: The coolest multi-concept companies 
Some of the smartest people in the land are running multi-concept restaurant companies that repeatedly demonstrate how to deliver the sizzle with the steak.
Minimum wage boosts remain in the spotlight
5 things you need to know now, including tips to attract a larger lunch crowd and a look at fall season craft beers.
How to get your fill of snack revenue
A penchant for snacking means restaurants can add smaller, healthier plates without reducing check averages.
How mobile orders could transform the industry
5 things you need to know now, including a look at your next competitor and the big weekend for beer sales.
Harvest season yields fruitful fall menus
With about a month of summer produce season left, chefs are beginning to concept fall dishes.
Passing on dessert? You’re missing out
While diners are opting for smaller and cheaper meals, one-third are still splurging on dessert, a recent poll shows.
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