Jason Q. Freed

Jason Q.
Freed
Senior Editor,
Restaurant Hospitality

Jason joined Restaurant Hospitality magazine in April 2014 after reporting and writing hotel industry news for seven years at both print and online publications. Prior, he spent five years in the newspaper journalism field and has won several awards for his writing. Jason is a graduate of the School of Journalism and Mass Communication at Kent State University.

Articles
Mark Estee opens crown jewel of his Reno empire
Reno Provisions is a $2-million, 15,000-square-foot project combining a bar, a cafeteria, a deli, a grocery store, a bakery, a pasta shop and a butcher shop.
Reno Provisions: The latest in the Little City's culinary renaissance
A look behind Reno's 15,000-square-foot all-inclusive experience: a bar, cafeteria, deli, grocery store, bakery, pasta shop and butcher shop.
Editor's Picks: New York will boost tipped minimum wage
RH editors recap five stories you may have missed this week.
Kick apps: 5 cool digital tools for restaurants
Mobile apps promise to help you operate your restaurant more efficiently
Editor's Picks: Longer menu descriptions mean higher prices
RH editors recap five stories you may have missed this week.
Trendinista: Restaurants diversify with butcheries, bakeries, markets
More owners are building concepts that incorporate second or third revenue streams
9 new restaurants we’re dying to try 4
Here are nine places we’ve added to our list of dining destinations
Editor's Picks: Pepperoni, chicken top pizza toppings
RH editors recap five stories you may have missed this week.
4 dramatic restaurant makeovers 
Need a little rehab? Take a cue from these makeovers that are enhancing both appearance and profitability.
Editor's Picks: Diners reveal Valentine’s Day pet peeves
RH editors recap five stories you may have missed this week.
10 tips to polish your front-of-house service
Service pro Jeff Benjamin of Philadelphia's Vetri restaurants shares his recipe for a well-oiled front of house.
How to re-create the classic hamburger
Cassell’s—the reincarnation of a classic hamburger joint in L.A.’s Koreatown—doesn’t see a need to reinvent the wheel.
Editor's Picks: Banner year for burgers
RH editors recap five stories you may have missed this week
5 things we gleaned from NRA's 2015 forecast
If you can navigate challenging labor issues and circumvent rising food costs, your restaurant should flourish for the foreseeable future.
Trendinista: How restaurants can prepare for the Super Bowl
House parties are the most popular way to watch the Super Bowl, so prepare in advance for a wave of takeout orders (Hint: order more wings).

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