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.
Food service equipment & Supplies
Functional by design: Expediting stations
April 2020
You could argue that it’s the most important station in any kitchen, but the expediting station is often given the least consideration. Every single meal in any restaurant or foodservice operation flows through here, increasing the importance that the station be placed correctly, remain organized and include an ergonomic design.
Restaurant Development + Design
Best practices for safe take-out and delivery
April 2020
Cleanliness is the No. 1 concern of consumers today, with great taste coming in second, according to a report, COVID-19: Into the Home by Datassential, a Chicago-based market research firm.
Restaurant Development + Design
Retail restaurants
April 2020
While some retail storefronts shutter, others are branching out and creating destinations for shoppers. Some are even turning shoppers into diners.
SPECIALTY FOOD MAGAZINE
online cooking classes cater to quarantined consumers
May 2020
Americans ready to cook, or to cook better, flock to the internet
Foodservice Director
Bringing Training In-House
March 2020
As labor struggles endure, some operations are bringing culinary training in-house.
NIGHTCLUB & BAR
Natural Wines: Selling, naturally
December 2019
8ARM Wine opened this September in Atlanta, serving only natural wines.
Retail
Winsight Grocery Business
grocers ramp up snack offerings
May 2020
Consumers snack for various reasons and while health plays a strong role, indulgence does, too.
winsight Grocery Business
Crafting a New Route for Artisan Foods
January 2020
Small-batch artisanal products poised to strengthen, sources say.
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.
specialty food association
brands indicate carbon footprint on packaging
July 2020
Greenhouse gas emission numbers help consumers make choices
QSR MAGAZINE
SINGled Out
May 2020
Restaurants are starting to seriously consider single-use plastics
specialty food association
zeroing in on waste
Spring 2020
These restaurants and foodservice facilities are joining the fight to reduce food and packaging waste.
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.