Clips
Clips from freelance writer Amanda Baltazar
Here are some of the most recent clips from freelance writer Amanda Baltazar. After 20+ years of writing for trade magazines, she has written thousands of articles. For a more diverse range, including some consumer publication stories, see the links at the bottom.
On the first weekend of the new year, The Mayfair Supper Club opened its doors within the Bellagio resort and casino on Las Vegas’s famed Strip. In a city of high rollers and glitzy spectacle, restaurant debuts aren’t typically a noteworthy occasion. But The Mayfair Supper Club is an altogether different affair.
Amanda Baltazar
In 2014, Sahil Rahman and his childhood friend Rahul Vinod quit their jobs in New York City, moved back in with their parents, and started working on a plan to open their own restaurant.
Amanda baltazar
Containers and packaging constitute 30% of all waste, per the U.S. Environmental Protection Agency, and the large amount that isn’t recycled is dumped into landfills or is incinerated, leaving behind noxious air pollution. It’s a compounded problem that continues to mount, with forecasts predicting that the amount of plastic will increase fourfold by 2050.
Amanda Baltazar
Restaurants, Food, Foodservice
FSR Magazine
Welcome to a new era of casino dining
February 2020
In the age of eatertainment, marrying one-of-a-kind experiences to superior F&B programs keeps guests rolling in.
FSR Magazine
Inside The Cheesecake Factory’s New Restaurant Empire
January 2020
What does the future look like for the casual giant and fox restaurant concepts after their blockbuster merger — and what does it mean for the industry?
QSR Magazine
How to launch a restaurant concept
November 2019
In 2014, Sahil Rahman and his childhood friend Rahul Vinod quit their jobs in New York City, moved back in with their parents, and started working on a plan to open their own restaurant.
Foodservice Equipment & Supplies
Functional by design: WAREWASHING
January 2021
Getting foodservice dish rooms right leads to better food safety and more efficient kitchens.
Restaurant Development + Design
designing an inclusive restaurant
January 2021
How to design a restaurant that is welcoming to all.
Restaurant Development + Design
Non-traditional restaurant development
January 2021
In a year that was like no other for restaurants, many have opted to expand in unexpected ways.
Specialty Food Magazine
Lab-grown meat
November 2020
Meat production is a bit contributor to global warming. As an alternative, companies are learning how to “grow” meat in labs.
FoodService Director
foodservice gives back
January 2021
Foodservice operations are finding ways to do good in their community
Nightclub & Bar
Natural Wines: Selling, naturally
December 2019
8ARM Wine opened this September in Atlanta, serving only natural wines.
Retail
Winsight Grocery Business
pet sales are a treat for grocers
January 2021
Consumers spending more time at home are buying more treats and toys for their four-legged friends.
Winsight Grocery Business
specialty surprises
January 2021
Technology, comfort and at-home eating are influencing food trends for 2021.
Vows magazine
Check Out In Style
September 2019
When customers check out at Coreena’s Bridal Boutique in College Station, Texas, they are greeted by a wall of shimmering silver sequins, which closes out the bridal shopping experience with pizzazz.
Sustainability
Winsight Grocery Business
The Future of Packaging: Tackling Plastic’s Plight
January 2020
CPG leaders are marshaling resources amid heightened scrutiny in a no-waste world.
FoodService Director magazine
Rethinking packaging in the pandemic
December 2020
Foodservice operators take aim at the world’s plastic problem, one step at a time.
QSR magazine
SINGled Out
May 2020
Restaurants are starting to seriously consider single-use plastics
Specialty Food Magazine
brands indicate carbon footprint on packaging
July 2020
Greenhouse gas emission numbers help consumers make choices
Consumer
Parents
Lost in translation
July 2014
How I learned to speak like an American mom, one baby step at a time.
The Star
Lying your way through dinner and dessert
November 2008
Newport, Ore.–”I have been featured in Playboy, spent hours in the dungeon of a dominatrix and met my husband while posing naked in New Zealand.”
Independent
Trail of the unexpected: Lyon’s Answer to Punch and Judy
June 2008
Extreme violence and misogyny are the last things you’d expect to find on a holiday in France, but that’s what you get a dose of in the puppet shows of Lyon.
The Guardian
Fire: the latest must-have ingredient in California restaurant kitchens
October 2015
Restaurant chefs are using fire to create knockout dishes at high-end eateries, but you can achieve the same sparks at home, too.