Sample Articles
Amelia writes for a variety of restaurant and food industry trade magazines as well as for some consumer outlets.
Bourbon Boom Isn’t Over Yet
Amelia writes about bourbon for FSR’s Liquid Intelligence section.
The Future of Food Halls
Amelia interviews a few food halls for this feature in QSR magazine. Read more.
Spiaggia’s Legendary Wine Program
Amelia covers the legendary wine program at Spiaggia in Chicago. Read more.
Why Stalling Franchising Can Be The Best Way to Jumpstart a Brand
Amelia talks to different franchisees about why they might stop or stall a franchising program for QSR. Read more.
8 Chefs and Bartenders Upcycle Food Scraps
Amelia talks to chefs for their tricks and techniques in reusing scraps and cutting back on food waste in the kitchen. Read more.
Hacking Sustainability
In “Hacking Sustainability” Amelia outlines some of the top things chefs can do now to have a positive impact. Read more.
FCSI The Interview: Ruby Puckett
For this issue’s The FCSI Interview, Amelia talks to Ruby Puckett, FFCSI, about her accomplished career. Read more.
12 Ways with Sweets
A look at how trending desserts are menued at restaurants around the country. Read more in Flavor & The Menu.
Keeping it in the Family: Ed Norman, FFCSI
Amelia interviews Ed Norman, FFCSI, about his storied career and family business for this issue’s consultant focus.
Consultancy Focus: The Story of Rippe Associates
Amelia speaks to Steve Carlson, FCSI, president of Rippe Associates to learn more about the history and future of the prolific consulting firm. Read more.
Black and Gold Standard: Banc of California Stadium
A profile of the foodservice operations at Los Angeles’ new soccer stadium, Banc of California Stadium. Read more.
Lunch Power: San Francisco Legislators’ Bid to Ban Corporate Cafeterias
Amelia reports on the latest battle between Bay Area legislators and big tech companies in the debate over to offer free lunches or not. Read more. […]
School Foodservice: USDA Offers Smaller Schools Relief
Amelia covers the latest in school foodservice for the Intelligence (news) section of Foodservice Consultant magazine. Read more.
Taxes and Tips
Amelia covers the recent conversations around tax reform and tipping in the restaurant industry. Read more.
Ten Ways to Elevate
Amelia explores how restaurant and kitchen design work together to boost the guest experience. Read more.
DSR of the Year: Eric Harrison
Amelia profiles Eric Harrison, dealer sales rep extraordinaire with Supplies on the Fly for FES’ annual awards. Read the article.
Trends: Stepped-Up Street Food
An example of one of the regular trends articles Amelia writes each month for Foodservice Equipment & Supplies magazine. Read more.
Are Food Halls the Next Food Trucks?
For up-and-coming chefs and restaurateurs looking to expand or test new concepts, food halls offer
a low barrier to entry, a built-in facility and branding support. Read […]
A Good Life: FES’ 2018 Hall of Fame
A look inside Hall of Fame award winner Kathleen Seelye’s life and career in foodservice consulting and design. Read the article.
New Ways with Ground Lamb
From Middle Eastern kebabs to bold burgers and more, chefs are exploring with this ground beef alternative. Read more.l
New Orleans: Local + Modern Seafood
From crawfish boils to shrimp and grits, jambalaya and gumbo, Nola’s chefs are sourcing locally for the seafood menu. Read more.
Let’s Play
Social gaming, eating and drinking are taking the the bar scene by storm. Read more.
Culinary + Medicine
Will culinary medicine help us look at nutrition in a new way? Read more.
The Fading Art of True Hospitality
Amelia covered the elements of great service for the November/December 2018 issue.
12 Ways with Cheese
Here are 12 dish examples using cheese found on menus across the country. Read more in Flavor & the Menu.
