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

FSR Magazine | Welcome to a New Era of Casino Dining

 

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

QSR  Magazine | How to Launch a Restaurant Concept

 

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

Winsight | The Future of Packaging

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.