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

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

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

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

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

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

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 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

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

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

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

CIO Review featured RealFood Director of Operations, Peter Venti, making the case for better data collection and analysis in restaurants. [...] read more