From Scratch: Why Specificity Wins Food Marketing
Specific details make restaurants, markets, producers and suppliers memorable. Here is how to turn real operational proof into useful food marketing.
The DWF blog
Food, places
& what fills them.
Practical thinking for the people who serve, sell, make and move food — plus the dishes, products and details worth crossing town for.
Latest field notes
Menu Engineering Without Killing the Soul of the Menu
A practical approach to menu engineering that combines contribution margin, popularity, operational reality and the dishes people remember.
How to Turn One Signature Product Into a Month of Content
A four-week content system for restaurants, markets and food brands built from one real dish, ingredient or product — not constant novelty.
The 15-Minute Food Business Website Audit
A practical 15-minute website audit for restaurants, markets, food brands and suppliers: find the friction that costs visits, orders and enquiries.