SheeFood

Analyzing food and foodservice trends

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About Me

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Jody Shee

 

It remains to be seen how inflation, the economy and supply challenges will affect restaurant sales in 2023. These are turbulent times, indeed. Yet, there is no shortage of food and beverage innovation, both operationally and with menu experimentation, and I'm on it!

I live on the Hawaiian island of Kauai where I enjoy food and writing about it. I previously worked for Vance Publishing Corporation and was editor of Produce Concepts magazine, a publication for chefs giving ideas for using more fresh fruits and vegetables on the menu. For the past 15 years, I have worked as an independent writer/editor and contribute to numerous publications, most frequently for The National Culinary Review magazine. I also write marketing material for several foodservice supplier brands. 

I know what’s happening, and I like to talk about it! Whether you are a magazine editor or a marketer, I am an experienced content provider. Contact me directly at [email protected]. 

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My Articles

  • About Me
  • Aspiring Chefs, Read This
  • College and University Chefs on the Cusp of Trends
  • Community Service: Nurture Through the Need
  • Fitness Turning Point
  • Hawaii’s Unique Cuisine
  • How to Recruit Top Culinary Talent
  • Managing High-Volume Foodservice Costs
  • Managing the Menu
  • Perfecting Plating
  • Robots in the Kitchen?
  • Tofu 2023
  • Worker Diversity vs. Equality

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