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
Menu Moves: More concepts pair coffee with alcohol
Just as brewmasters are experimenting with hints of coffee in their beer, cafes and coffee shops are adding alcohol to the menu.
Menu Moves: ‘Water served upon request’ rising in popularity
California’s water shortage is forcing restaurants across the state to make adjustments. Here are some tips for conserving.
Trendinista: 7 midyear restaurant trends
How Hispanics, Millennials, smoky flavors, technology and other factors are influencing foodservice.
Cultural diversity leads to layers of flavor in New Orleans
Today, chefs in the Big Easy are building upon traditional Cajun and Creole influences, adding fresh ingredients and their own twists.
A look at New Orleans' unique foods
A look at the different influences on New Orleans' cooking.
8 off-the-radar restaurants we love 
What really impresses us are those of you who can compete on a high level at a much smaller stage
A quick look at the 2015 James Beard Award winners
The 2015 James Beard Award-winning chefs are beyond creative and are setting the standard for modern cooking
Menu Moves: Answer the call for more veggies
Now that more Americans are concerned with fresh ingredients and healthy meals, using vegetables as entrées is a practice that has gone mainstream.
Make a good impression on Mother’s Day
One of the busiest days of the year brings challenges, which can often lead to poor reviews. Ensure you’re prepared for the rush.
Lally Brennan on eye openers, cocktail ice and 25-cent martinis
The chic New Orleans cocktail queen embodies her restaurants—uniquely elegant and inviting at the same time.
Shophouse
6 brands vying to be 'The Next Chipotle'
Too many fast-casual concepts are being touted as The Next Chipotle. Here’s a rundown, as well as our thoughts on their chances to duplicate the burrito king’s success.
Restaurant owner ditches fine dining for tacos
The son of a surfer was finally able to ditch the corporate world, throw on a pair of blue jeans and get back to creating some seriously good Mexican food.
9 new restaurants that caught our eye 1
A handful of stunning high-end places opened recently and we’re thinking it might be time for a splurge.
Menu Moves: What’s new with BBQ
Gear up for National Barbecue Month by thinking outside the smoke box.
Kick Apps: 5 mobile tools to make your job easier
Here are five apps that will help you run a badass restaurant and put guests in your seats.

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