news

Today's Special: Connection and Community

Wednesday, August 5, 2020

Foodservice trends that were already underway, albeit at a moderate pace, have been propelled into quick adoption in the COVID-19 environment, especially in the club setting. Golf clubs continue to bring the festive spirit of dining to their members, all while maintaining the highest safety standards. Ed Doyle, President of RealFood, explains in the latest issue of Troon Magazine that clubs are innovating at record rates. [...] read more

The Future of Dining is Now

Thursday, July 23, 2020

COVID-19 has accelerated the pace of change in the hospitality industry. Among the challenges, opportunities equally abound. How will dining be different? What trends are here to stay? Ed Doyle, president of RealFood, along with a panel of hospitality experts, discuss in restaurant development + design magazine, innovations in restaurants and dining emerging from COVID-19. [...] read more

'Theater of Sanitation' Takes Centerstage

Monday, June 8, 2020

As COVID-19 restrictions begin to lift, restaurant-goers are restless to return to the table and the open road for travel. In this Boston Globe article, Ed Doyle, President of RealFood, highlights the 'theater of sanitation.' In this new era of hospitality, the behind-the-scenes work of cleaning (including restrooms) takes center stage and front-page news. [...] read more

Restaurants May Look Different When They Reopen Post-COVID

Wednesday, May 6, 2020

It's no secret the restaurant industry has become vulnerable to the COVID-19 pandemic. In this Boston Magazine article, RealFood President Ed Doyle, along with other industry experts, shares his ideas on how to move the hospitality industry forward when faced with the current challenges. [...] read more

A Call to Action for the World of Hospitality

Tuesday, May 5, 2020

These are challenging times. At RealFood, our team is painfully aware of the crisis that the COVID-19 pandemic has brought to many of our friends, partners and clients across the hospitality industry; no segment of our world has gone untouched by the ongoing situation. But as someone who has spent much of my life in the trenches of hospitality, I know one thing is for sure: The amazing people who make up the hospitality industry are strong and are [...] read more

A Look at the Future of Boston Restaurants

Saturday, April 4, 2020

Amidst the coronavirus pandemic, the hospitality industry is contemplating current and future situations. RealFood's president, Ed Doyle, is interviewed; and we reflect on the significace of restaurants, how they are deeply woven into the fabric of our lives, and this profound invitation for ingenuity. [...] read more

Our Message on COVID-19: We're in This with You

Monday, March 16, 2020

As the Coronavirus (COVID-19) pandemic continues to rapidly evolve, our industry of hospitality is experiencing unsettling times. The situation changes day to day, and so too do our businesses and communities. At RealFood, we have always worked under the guiding principle that our interactions are grounded in trust and respect for each other, our clients, and our partners. We are committed to this standard, and we want you to know that we’re in this with you. You can expect [...] read more

RealFood Donates Time in Support of Chef's Dream Restaurant Opening

Wednesday, January 29, 2020

Anthony Caldwell overcame addiction, followed his dreams, pitched his idea and won the Fields Corner Collaborative pitch contest. This year, he opened 50Kitchen , a Dorchester restaurant committed to community and serving up a beautiful fusion menu. RealFood donated business planning and consultation in support of the contest and Chef Caldwell's restaurant opening. "Everyone involved was drawn to what Caldwell’s vision could mean for Fields Corner," said Ed Doyle, President of RealFood. The restaurant was recently selected as one [...] read more

RealFood Launches New Brand Identity

Friday, December 6, 2019

RealFood announced today the launch of its new corporate brand identity, redesigned logo and new website. The organization will now be known as RealFood, Hospitality Strategy and Design. RealFood’s refreshed identity more accurately represents the company’s evolved business approach and expanded reach across all spectrums of the hospitality industry. “This is an exciting announcement for us because it marks a strategic choice in our future direction,” said Ed Doyle, President of RealFood. “While our commitment to the clients and [...] read more

Open Kitchens: The Show Goes On

Friday, November 1, 2019

Matt Camilleri, managing director of RealFood, talks about the latest trends in open-kitchen design and how to balance showpiece equipment, like raw bars and wood-burning grills, with less attractive production areas. Ledger , a progressive New England restaurant in a historic bank building in Salem, Mass., is featured in Foodservice Equipment & Supplies magazine as the latest RealFood project with a strategic, and only partially visible kitchen design. [...] read more

RealFood Tasting Counter Project Ranked No. 1

Wednesday, October 23, 2019

Tasting Counter was recently ranked at the top of Boston Magazine's " Best Restaurants of 2019 " list. Food Editor, Scott Kearnan , describes Tasting Counter as a live theatre experience. When RealFood designed the restaurant in 2015 alongside McMahon Architects and BHaley Designs, that was the intent: A stage-like concept where chef-owner Peter Ungar's culinary team and their creations blended seamlessly with the guest’s dining experience. Now four years later, the restaurant is still earning accolades. [...] read more

Burgers Beat Bowls: Why Legacy Fast Food Still Wins Lunch

Friday, October 11, 2019

RealFood Director of Operations, Peter Venti, is interviewed in this Forbes.com article about why chains with well-known identities perform better than those that chase trends. Venti says older, more established franchises maintain their lead, in part, because newer restaurants may capture fleeting fads, like poke, instead of fundamental shifts in the food service industry. It's a fine balance of experimenting with new trends, like eating healthier and convenience, and staying true to the core of what makes a certain brand [...] read more