Maggie Hennessy | Food Newsfeed
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Maggie Hennessy

Casual Dining is Gaining Ground

After years of hemorrhaging customers to counter-service competitors, casual-dining eateries are finding ways to adapt to changing diner expectations—investing in menu upgrades, digital ordering, and delivery, and homing in on meaningful traffic rather than deal-chasers.

On the Road to Regional Favorites

Hearty northern fare shines brightest in cold days of winter. Travel along with us as we visit Milan, Bologna, and Florence to uncover rich culinary traditions—and learn a thing or two about the etiquette of produce shopping.

Are Publishing Companies the Next Iteration of Restaurant Groups?

Food writers often joke that we’d never open a restaurant, mainly because we know too much: the ceaseless hours, the slim margins, and even slimmer chance of success. But more intrepid multi-platform media companies are taking the plunge into restaurant ownership to build touchpoints with ravenous followers, unearth new fans, and, yes, capture some of that elusive revenue.

Why it's Time to Jump on the Big-Data Bandwagon

For years, large restaurant chains have been getting a leg up on the competition by using data science and data management to more effectively run operations. But as mobile and cloud technology become more widely available and affordable, micro-chains and even single-unit restaurants are embracing big data to take the guesswork out of management and stay competitive.

PN Wood Fired Pizza: A Crust Above the Rest

Manhattan is home to hundreds of independent pizzerias, each claiming singularity and superiority of style and ingredient quality or some combination thereof. Starting a pizza restaurant in this crowded, stubbornly opinionated landscape isn’t easy—something Italian chef Giacomo Baldi knew well when he opened PN Wood Fired Pizza in the NoMad neighborhood in 2016.

Should You Open a Fast Casual?

Even as momentum has slowed in the fast-casual sector, full-service operators and chefs continue to enter the quick-service fray en masse. Some want a crack at becoming the next Shake Shack or Sweetgreen, attracting investors and big potential profits.

How Restaurants Can Ace Seasonal Labor

It’s no secret that staffing is a perennial challenge for restaurants—a struggle that extends to the gig economy, too. As traditional notions of work shift and on demand–type gigs become widespread, the industry continues to benefit from new apps dedicated to finding and placing restaurant workers at all levels.

Getting to the Meat of it

Like so many culinary traditions born out of necessity, the Italian approach to meat cookery and preservation has migrated and evolved over generations in the U.S. as chefs adapt these centuries-old methods to contemporary kitchens.