Jason Q. Freed | Restaurant Hospitality

Sponsored By

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.

Latest from Jason Q. Freed

Punch Bowl Social serves up food and entertainment

New Restaurants

Punch Bowl Social serves up food and entertainment Punch Bowl Social serves up food and entertainment

byJason Q. Freed

Oct 12, 2015

7 Slides

Menu moves: There’s no stopping the mashup trend Menu moves: There’s no stopping the mashup trend

byJason Q. Freed

Jun 10, 2015

3 Min Read

All from Jason Q. Freed

Here are 8 new restaurants we’re dying to try

New Restaurants

Here are 8 new restaurants we’re dying to try

Here are 8 new restaurants we’re dying to try

byJason Q. Freed, Senior Editor

Kick Apps: 5 mobile tools to simplify your job

Restaurant Operations

Kick Apps: 5 mobile tools to simplify your job

Kick Apps: 5 mobile tools to simplify your job

byJason Q. Freed, Senior Editor

Restaurant Concepts & Chefs

5 questions with L.A. restaurateur Dustin Lancaster

5 questions with L.A. restaurateur Dustin Lancaster

byJason Q. Freed, Senior Editor

Consumer Trends

Menu moves: Be prepared to answer questions about GMOs

Menu moves: Be prepared to answer questions about GMOs

byJason Q. Freed, Senior Editor

Restaurant Operations

5 things you need to know about restaurant construction

5 things you need to know about restaurant construction

byJason Q. Freed, Senior Editor

Menu Moves: Dim sum dovetails with current dining trends

Menu Moves: Dim sum dovetails with current dining trends

byJason Q. Freed, Senior Editor

Consumer Trends

Gear up for more international guests

Gear up for more international guests

byJason Q. Freed, Senior Editor

New Restaurants

8 new restaurants we’re dying to try May 2015

8 new restaurants we’re dying to try

byJason Q. Freed, Senior Editor

Menu Moves: Buyer beware when selecting olive oil

Menu Moves: Buyer beware when selecting olive oil

byJason Q. Freed, Senior Editor

Menu Moves: More concepts pair coffee with alcohol

Menu Moves: More concepts pair coffee with alcohol

byJason Q. Freed, Senior Editor

Menu Moves: ‘Water served upon request’ rising in popularity

Menu Moves: ‘Water served upon request’ rising in popularity

byJason Q. Freed, Senior Editor

Consumer Trends

Trendinista: 7 midyear restaurant trends

Trendinista: 7 midyear restaurant trends

byJason Q. Freed, Senior Editor

A look at New Orleans' unique foods

A look at New Orleans' unique foods

A look at New Orleans' unique foods

byJason Q. Freed, Senior Editor

Cultural diversity leads to layers of flavor in New Orleans

Cultural diversity leads to layers of flavor in New Orleans

byJason Q. Freed, Senior Editor

A quick look at the 2015 James Beard Award winners

A quick look at the 2015 James Beard Award winners

A quick look at the 2015 James Beard Award winners

byJason Q. Freed, Senior Editor

8 off-the-radar restaurants we love

New Restaurants

8 off-the-radar restaurants we love

8 off-the-radar restaurants we love

byJason Q. Freed, Senior Editor

Menu Moves: Answer the call for more veggies

Menu Moves: Answer the call for more veggies

byJason Q. Freed, Senior Editor

Restaurant Concepts & Chefs

Lally Brennan on eye openers, cocktail ice and 25-cent martinis

Lally Brennan on eye openers, cocktail ice and 25-cent martinis

byJason Q. Freed, Senior Editor

Shophouse

New Restaurants

6 brands vying to be 'The Next Chipotle'

6 brands vying to be 'The Next Chipotle'

byJason Q. Freed, Senior Editor

Restaurant Concepts & Chefs

Restaurant owner ditches fine dining for tacos

Restaurant owner ditches fine dining for tacos

byJason Q. Freed, Senior Editor

9 new restaurants that caught our eye

Expert Insights

9 new restaurants that caught our eye

9 new restaurants that caught our eye

byJason Q. Freed, Senior Editor

Menu Moves: What’s new with BBQ

Menu Moves: What’s new with BBQ

byJason Q. Freed, Senior Editor

Consumer Trends

Trendinista: Momentum builds toward nixing tips

Trendinista: Momentum builds toward nixing tips

byJason Q. Freed, Senior Editor

Menu Moves: Restaurant chains get crafty with beer

Menu Moves: Restaurant chains get crafty with beer

byJason Q. Freed, Senior Editor

Vic Casanova finds his own voice

Vic Casanova finds his own voice

byJason Q. Freed, Senior Editor

Menu Moves: Lofty beef prices have chefs eyeing goat, lamb

Menu Moves: Lofty beef prices have chefs eyeing goat, lamb

byJason Q. Freed, Senior Editor

New Restaurants

Concept of Tomorrow: Punch Bowl Social

Concept of Tomorrow: Punch Bowl Social

byJason Q. Freed, Senior Editor

Kick Apps: 5 digital tools to make your job easier

Restaurant Operations

Kick Apps: 5 digital tools to make your job easier

Kick Apps: 5 digital tools to make your job easier

byJason Q. Freed, Senior Editor

Menu Moves: Demanding a more humane supply chain

Menu Moves: Demanding a more humane supply chain

byJason Q. Freed, Senior Editor

New Restaurants

Must-see seafood at Fontainebleau

Must-see seafood at Fontainebleau

byJason Q. Freed, Senior Editor

Restaurant Marketing

How to boost loyalty and increase return visits

How to boost loyalty and increase return visits

byJason Q. Freed, Senior Editor

Trendinista: Airports become showcases for local food

Trendinista: Airports become showcases for local food

Trendinista: Airports become showcases for local food

byJason Q. Freed, Senior Editor

Menu Moves: Runny eggs move beyond breakfast

Menu Moves: Runny eggs move beyond breakfast

Menu Moves: Runny eggs move beyond breakfast

byJason Q. Freed, Senior Editor

Subscribe to Our Newsletters

Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.