Jason Q. Freed

Jason Q.
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.

Punch Bowl Social serves up food and entertainment 
Punch Bowl Social is bringing its formula of craft cocktails, scratch kitchens, bowling, ping-pong and shuffleboard to a site near you.
Menu moves: There’s no stopping the mashup trend 
The Cronut may have seen its 15 minutes, but new fusion dishes are stepping into the spotlight.
Here are 8 new restaurants we’re dying to try
Increased restaurant traffic leads to a bunch of new, hip concepts across the country.
Kick Apps: 5 mobile tools to simplify your job
Here are five apps that will help you run a badass restaurant and put guests in your seats.
5 questions with L.A. restaurateur Dustin Lancaster 
An aspiring actor-turned-restaurateur dishes on opening his first bar, hiring his first kitchen staff and more.
Menu moves: Be prepared to answer questions about GMOs  3
More consumers are concerned about genetically modified foods and restaurants should be able to relay the facts.
5 things you need to know about restaurant construction  1
The right construction company will educate you and be by your side throughout the process.
Menu Moves: Dim sum dovetails with current dining trends 
Dim sum, a centuries-old dining style, is resurfacing in nontraditional ways as diners want small, shareable plates.
Gear up for more international guests 
Should Brand USA’s new campaign draw a surge of international visitors, you’ll benefit by welcoming a wide array of diners.
8 new restaurants we’re dying to try
This month, we’re not looking for white tablecloths. Instead, we’re headed out for dry-aged steaks and crispy fried chicken.
Menu Moves: Buyer beware when selecting olive oil 
Six national olive oil brands failed to meet “extra virgin” standards, underscoring the importance of detailed food purchasing.
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.
Penton Restaurant Group

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