Jason Q. Freed

Jason Q.
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).
Go big with Super Bowl-worthy snacks
Take the lead by offering a Super Bowl snacks menu that draws sports fans in, then blows them away.
The evolution of tasting menus
A look at six chefs that are sticking with tasting menus, which allow chefs to get creative and connect with their diners.
Employee restaurant ownership drives motivation to succeed
Ram Restaurants and Breweries is the latest to set up an ESOP, giving all team members shared ownership of the company.
Editor's Picks: 5 topics trending this week
Pork prices are down, six restaurants receive Five Diamonds, Mexican-style chocolate gets mixed reviews, and more.
How Genghis Grill measures ROI on tabletop tablets
The stir-fry chain is deploying freestanding tablets to increase table turns, interact with families and market directly to consumers.
RH picks: Foie gras is back; fast food and the brain; comfort food insight
5 trending stories you may have missed this week
Should you consider a healthier kids' menu?
How and why some restaurants are giving kids—or typically their parents—more healthy food options.
10 more new restaurants we're dying to try
Rising star chefs and innovative restaurant groups are opening up unique destinations.
Editor’s picks: Forbes on F&B; Prosecco popping; hot proteins in 2015
Several young-but-innovative food executives landed on Forbes’ 2015 30 Under 30 list
Trendinista: Restaurants adapt to public comment cards
It’s becoming increasingly important for chefs and restaurant owners to learn to keep their cool.
Increase revenue by expanding alcohol options
Alcoholic beverage trends are shifting rapidly and, with a few minor tweaks, restaurants can stay ahead of the game.

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