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Rich was born in Germany and grew up in Virginia as well as Arizona. A lover of food, drink, and travel, he worked in the industry for a decade before becoming a full-time writer. Rich’s reporting has appeared in The New York Times, The Washington Post, and The Los Angeles Times. He keeps up his bartending skills by making Last Words, Aviations, and Churchill Manhattans for his friends.
More Articles by Rich
Fall for Flavor
Fall is nearly upon us, and with the changing of the leaves comes a renewed interest in the tastes of autumn.
On the Road Again
Here are a few ways to make your business the king of the road.
Talkin’ Tok: The Social Boost
Given that most diners today are using their phones to make restaurant selections, here’s how you can leverage viral dishes and drinks to attract guests.
Go All Out
With the appeal of portable meals at its peak, offering handheld foods, premade sandwiches, and boxed meals is an ideal way to optimize your menu while adding to your bottom line.
Eat, Fry, Love
With the Indian festival Holi and Persian New Year right around the corner, here are a handful of traditional dishes to give your menu some worldly flare.
License to Grill
Focusing on regionality is a tasty way to pair drinks with grilled COP favorites.