Fast food places: how the strongest operators actually compete
Two fast food places sat three doors apart on the same block, and only one of them had a line at 12:40 p.m. The…
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
How to photograph menu dishes with natural light
How to photograph menu dishes with natural light A window, a plate, and a phone are often enough to produce a menu photo that…
Just food for dogs: what it means and how to choose well
Just food for dogs: what the phrase actually means A dog stands in the kitchen while its owner opens a can of something pale…
Halal food: what it means and how to serve it well
A diner sits down at your counter, glances at the menu, and quietly asks the server whether the kitchen can handle a few restrictions.…
Restaurant loyalty ideas without points or apps that keep guests coming back
Restaurant loyalty ideas without points or apps that keep guests coming back Most of your regulars cannot remember a password, a punch card, or…
Puerto Rican food: a practical guide to its defining dishes, flavors, and pantry staples
Puerto rican food: what actually defines the cuisine A wooden spoon resting in a clay pot of arroz con habichuelas tells you almost everything…
Smalls cat food: a candid look at the protein-first fresh brand
A calico cat leans toward a small white bowl on a kitchen counter, sniffs once, and walks away. The owner scrapes the untouched kibble…
How to reduce restaurant food waste during slow weeks
How to reduce restaurant food waste during slow weeks The first slow Tuesday of the month is usually the one that quietly drains margin.…
Costco food court menu: a practical guide for shoppers and operators
Costco food court menu: what to expect before you order The Costco food court menu is one of the most recognized value menus in…
Peruvian food: a working field guide for chefs and restaurant teams
Peruvian food: a working field guide for chefs and restaurant teams Most operators who try to add peruvian food to a menu end up…