Marketing jobs in food: what to expect in 2026
Marketing jobs in the food industry: where the work actually sits in 2026 Most articles about marketing jobs are written for software companies and…
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
Fast food: what the category actually means today
Walk into any train station concourse at noon and you will see the same pattern: a short queue, a counter, a board with photos…
What Food Marketing Really Is, and Why Most Operators Get It Wrong
Two restaurants open on the same street with the same oven, the same produce supplier, and the same opening hour. Eighteen months later one…
Menu descriptions that actually sell: a practical guide for restaurant teams
A line on a menu can quietly decide what a guest orders, how much they spend, and whether they remember the dish a week…
Local visibility for restaurants: how to become the obvious choice nearby
Local visibility for restaurants: how to be found by the people who live closest A guest standing six blocks from your door is worth…
Customer loyalty for food businesses: how to build it without burning the room
Customer loyalty is the quiet edge behind every food business that lasts A line of regulars who walk in without looking at the menu…
Restaurant marketing that actually fills seats
Restaurant marketing that actually fills seats Tuesday at 6:40 p.m. The host stand is calm, three four-tops are open, and a cook is leaning…
Food photography that actually sells the dish
Two bowls of the same soup arrived at the same table, photographed ten minutes apart, and only one of them made a customer order…
Menu pricing strategies that protect margin without losing guests
Menu pricing strategies that protect margin without losing guests A line cook at a packed neighborhood bistro noticed that the nightly specials were selling…
Restaurant branding: how to build an identity guests remember
Restaurant branding: how to build an identity guests actually remember A line cook in Austin spent six months perfecting a mole, only to print…