PMQ Pizza Magazine
Motown's Favorite Pizza: Detroit Style (see article)
Keato is Neato: Keto Pizza Crust (see article)
Tools of the Trade (see article)
Fork-and-Knife Pizza: Chicago Style (see article)
Greek-Style Pizza (see article)
What's Your Story? Vets2Success (see article)
Art of Marketing (see column)
New York-Style Pizza (see article)
The Loyalty Factor (see article)
Mix it Up with Cheese Blends (see article)
13 Ways to Win with Instagram (see article)
Ohio Valley-Style Pizza (see article)
The Gluten Free Gold Mine (see article)
Olive Oils: The New World (see article)
The Spirit of St. Louis - St. Louis Style Pizza (see article)
The 2018 Pizza Power Report (see article)
The Magic of Digital Menus (see article)
What's Your Story? Skinny Bitch Pizza (see article)
Will it Melt? (see article)
6 Ways to Boost Your Curb Appeal (see article)
The Celiac Solution (see article)
The World's Longest Pizza (see article)
Pepperoni Goes Beyond Pizza (see article)
9 Steps to a More Profitable Pizzeria Menu (see article)
Cold Comforts (see article)
The Art of Marketing (see column)
Wired for Success (see article)
Marketing Marvels: Vinnie's Pizzeria (see column)
11 Ways to Reward Your Best Customers (see article)
The Beginner's Guide to Online Ordering (see article)
Paying at the Table (see article)
Insuring Peace of Mind (see article)
(SAMPLES AVAILABLE BACK TO 2007)
Restaurant-Hospitality.com
Column: Restaurants We're Dying to Try - (May.2)(May.1)(Apr.2)(Apr.1)(Mar.2)(Mar.1) (Feb.1) (Feb.2) (Jan.) (Dec.) (Nov.) (Oct.) (Sept.) (Aug.) (July) (June) (May)
Supper Club Dinners Seek to Elevate Chattanooga's Food Scene April 2018
Bypassing the bartender - Sept 2017
Agua fresca freshens up drink menus - Aug 2017
11 ways to survive the slow season - 6/23/17
Restaurants make shift to cashless payments - 6/21/17
Chefs serve spring on a plate with edible flowers - 5/19/17
How to operate in a food hall - 4/6/17
Recognizing the signs of embezzlement - 2/13/17
Thinking big: Operators plan expansion and engagement in 2017 - 1/6/17
Empire Builders: Ethan Stowell Restaurants - January issue
Leadership: Nancy Batista-Caswell - 12/13/16
Popular restaurants cash in with retail products - 11/15/16
How and why to move your restaurant - 11/3/16
19 ways to love lobster - 10/24/16
8 habits of highly effective servers - 10/11/16
Trendinista: Restaurants moving into condos, apartment complexes - 9/27/16
Seeing the beauty in 'ugly' produce - 9/16/16
Content marketing a powerful tool for restaurants - 8/22/16
Trendinista: Restaurants enter the meal kit space - 8/9/16
4 successful women in foodservice in overcoming hurdles (see story)
(SAMPLES AVAILABLE BACK TO 2015)
HottyToddy.com's EatingOxford
Community Donuts Opening (see story)
3 Steps to Success at 3 Blind Wines (see story)
Latest Restaurant Openings and Closures (see story)
Gourmet Egg Rolls Now Available (see story)
The Summit Bar to Replace The Burgundy Room (see story)
Beagle Bagel Cafe (see story)
Grit - A Love Story (see story)
Dickey's Barbecue Pit opens in Oxford (see story)
Tarasque Cucina Prepares to Welcome Diners (see article)
Tech-driven Pizza Concept Opens in Oxford (see article)
Feeding Our Neighbors After the Tornado (see article)
Saint Leo Coming Soon to Oxford (see article)
Feed Your Soul at the Soul Food Kitchen (see article)
(SAMPLES AVAILABLE BACK TO 2015)
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Additional publications/blogs include:
Forbes (ghostwriting) FSR magazine QSR magazine Nailpro Dayspa Beauty Store Business Beauty Launchpad Eat. Drink. Mississippi The Pizza Insider Oxford Citizen The Local Voice Restaurant Startup & Growth SPC Magazine (UK) HomeBusinessMag.com VietSalon (Vietnam) and more... |
Contact me at writingtoliz@gmail.com with any
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