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: Restaurant chains get crafty with beer
Chain restaurants are taking a page from your playbook: partnering with local microbreweries to bring that local vibe into the bar.
Vic Casanova finds his own voice
The bold style of this New York transplant is on display at two L.A. concepts, Gusto and Pistola.
Menu Moves: Lofty beef prices have chefs eyeing goat, lamb 1
Goat—lower in fat than chicken but higher in protein than beef—is one of the most widely consumed meats in the world.
Concept of Tomorrow: Punch Bowl Social
Watch out for Punch Bowl Social, a rapidly growing “eatertainment” concept offering craft cocktails, a from-scratch kitchen, bowling, ping-pong, shuffleboard and more.
Kick Apps: 5 digital tools to make your job easier
Here are five apps that will help you keep on top of your daily restaurant duties as well as put guests in your seats.
Menu Moves: Demanding a more humane supply chain
More restaurants are defining transparent sourcing to include animal living conditions.
Must-see seafood at Fontainebleau 
How can you guarantee to diners that the seafood they’re eating is indeed fresh?
How to boost loyalty and increase return visits
A recent study found that 70 percent of customers will never come back to your restaurant. How can you get them back in the door?
Trendinista: Airports become showcases for local food
Despite operational challenges, airport locations help showcase the best food of the region and create a sense of place for visitors.
Menu Moves: Runny eggs move beyond breakfast
Trend-setting chefs are recreating the appeal of over-easy eggs in dinner dishes.
Your chance to mix a $5,000 drink
Regional cocktail competitions are taking place throughout March and winners will fly to the NRA show in Chicago for a chance to win $5,000.
6 new restaurants we’re dying to try 3
These places have been teasing us for months and now they’re finally all opening their doors at once.
Menu Moves: Restaurants add fast-casual options
Going part-time fast casual could be a lifeline for full-service restaurants that have trouble filling the dining room during the week.
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.

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