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 jody.shee@sbcglobal.net.
