Being an ex-DJ in Adult Contemporary Radio (Monterey in the 80's) I did like you music segments from time to time on H&N. I hope you keep writing and find a new niche. Would love the hear you back on the air, or a podcast soon.


Spring of 2020, the Corvid-19 pandemic has wholly upended the restaurant industry. Social distancing required almost all restaurants to either close or only offer take-out when most have not operated in this manner.

Take-home meal preparation and packaging requires a new set of procedures, and not everything on a menu will travel even a short distance. The whole business model needs to change, and few restaurateurs are ready for it.

The take-home meal, which for years has been a growing trend, is nowhere and likely to stay for years to come. In a March article in the New York TIMES…


As dining culture has become awkward during the Pandemic, some things we have learned will set the course in operations at many restaurants for years to come. One, We learned that cramming tables to maximize seating will be altered in favor of more personal space. Dining habits have changed, and although some aspects of sit-down dining will return pre-pandemic, some of the new approaches will continue to become trends as the public has new demands.

Two, in learning to sell take-out, we became aware that not every item on your menu works for traveling to eat at home. Even as…


Nice to see you in print Jeremy. Miss you on NPR, but I'm glad you're looking to new horizons


Today’s restaurants try to keep up with social media posts by taking food-selfies to show off daily specials, new desserts, and other eye-catching posts. Most of these cell phone cameras take a basic photo, but lighting is often flat creating an image that may not accomplish the task of intrigue and calling out to be involved. One basic foundation to overcoming the quick impression on Instagram is to create a plate presentation that will overcome some lighting issues or composition of the frame. This comes from well thought our presentation, or food styling.

Food styling is the presentation of food…


I wrote this article months before the COVID Pandemic came along and put the trajectory of changes slowly developing into high gear in the restaurant business. N.Y. In one of his articles, Chef David Chang said that the changes we were projecting within the industry over the next decade were taking place within a year or less. Specifically, in the realm of home-meal replacements and delivery services, take-out foods have now become the norm as the second wave of the disease has again discontinued indoor dining and, in some areas, even outdoor seating.

As we move onward into 2021, many…


I think restaurants in the future will be a cross between a restaurant with constrained seating, and a significant emphasis on take-out from a walk-up counter or window and the classic ‘bodega’ or corner grocery store. It will have more pre-packaged foods, both ready to serve from hot merchandising cases and clam shell take out containers for later consumption.

For years the grocery trade has been moving into restaurant-style service with hot buffets, sandwiches and salad merchandising, roasted chickens to take home, and immediately consume. Now, quite the reverse will be happening in the restaurant setting. …


Sautéed Cod: Take-Home Meal- ready to serve complete with rice and beans

A Pandemic takes out the sit-down restaurant concept (edited April 1,2020)

Spring of 2020, the Corvid-19 pandemic has wholly upended the restaurant industry. Social distancing required almost all restaurants to either close or only offer take out. Operating a take-home meal program is not a simple transition to make. Take-home meal preparation and packaging requires a new set of procedures, and not everything on a menu will travel even a short distance. The entire business model needs to change, and few restaurateurs are ready for it.

The take-home meal, which for years has been a growing trend, is here and…


Hidden Agendas, Leave These People Out of Your Life

We enter the New Year, and new Decade with reflection and some viable attempt at positive change. As said in so many ways, you can’t keep doing the same thing over and over and expect a different outcome. So this year, I have committed myself to better serving genuine people and leaving the disingenuous ones out of my life wherever possible. My time, my terms, my expertise is of value. ‘Don’t fuck with me’, as Helen Mirren*1 said a year or so ago about what age doth bring to your life.


Opening or updating a restaurant will challenge your task management skills. A number of things happen while pre-planning, which all need to come together on opening day. It’s like putting on a wedding or event, but from day one continues onward like a fast train. You better be on track. One crucial goal is creating a working menu. Laborious menu planning should have been performed from the conception of building a new business.

Having lived through a few restaurant openings, the menu both in item selection and pricing should come from a clear understanding of your overall concept. …

David B. Townsend

Restaurant Consultant, Food Stylist/Photographer/Writer www.dbtownsend.com/about

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