Restaurant loyalty platform Blackbird debuts payments & ‘guest value scores’ — Fast Company, July 2024

Can you really make money by investing in wine? — Food & Wine, July 2024

Shake Shack CEO Randy Garutti’s last interview before retiring — Fast Company, April 2024

Exclusive interview: Sam Nazarian acquires Kitchen United to build Everybody Eats — Fast Company, March 2024

What the heck is going on at Sweetgreen? — Fast Company, November 2023

José Andrés and his team developed a new cookstove to get meals into Gaza — Fast Company, February 2024

FEATURE: Inside Zume Pizza, Silicon Valley’s $445 million robot pizza revolution that wasn’t — Fast Company, December 2023

Why restaurants are putting kindness and leadership on the menu — Fast Company, September 2023

New DoorDash layoffs are another sigh tech companies don’t understand how we eat — Bon Appetit, December 2022

Is CellarTracker the most wholesome place to discuss wine online? — VinePair, June 2022

Creepy tech might soon predict your restaurant order by gender — Bon Appetit, May 2022

In praise of drinking alone at the wine bar — Everyday Drinking, October 2022

Hot takes: Nothing replaces the human touch — OpenTable, November 2022

I treated my dog to the $75 tasting menu at a new dog restaurant in San Francisco — Insider, November 2022

Scammers extorted restaurants with one-star Google reviews. Is this the future? — Bon Appetit, July 2022

DoorDash wants to make you dinner. Here’s what that means for restaurants — San Francisco Chronicle, August 2021

How QR codes can make restaurants better — Food & Wine, July 2022

2022 Game Changers: Bentobox — Food & Wine, July 2022

Amid a labor shortage, restaurants look to robots and automation for a little help — Asif, March 2022

Can we fix restaurants? The future of restaurants might depend on rethinking what happens inside — Early Magazine, January 2022

OpenTable CEO Debby Soo on leading through the pandemic — Insider, September 2020

DoorDash hopes the pandemic changes dining habits for good — Food & Wine, November 2020

What you need to know about restaurant vaccine requirements — Food & Wine, August 2021

Ghost kitchens are the wave of the future. Is that a good thing? — Eater, November 2020

Pandemic aside, outdoor dining has been a godsend for parents of young children — Eater, November 2021

A love letter to dining out with my little ones — Resy, May 2021

Ghost kitchens went from virtually unknown to big business in 2021. Here’s what happens next — Insider, December 2021

What restaurant analysts are predicting for restaurants and restaurant tech in 2022 — Insider, January 2022