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
9 new restaurants that caught our eye
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.
Trendinista: Momentum builds toward nixing tips 7
Now that a number of high-profile restaurants have eliminated gratuities, is it time for you to consider a new way of compensating servers?
Menu Moves: Spring brings fresh LTOs
Diners are thawing out and looking for seasonal ingredients and dishes to get back in the sunshine spirit. Take the opportunity to freshen up your menu.
Street scene: Weighing the pros and cons of food trucks
Food truck season is upon us. Does the mobile business model make sense for you?
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.

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