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Aaron Kiel on Muck Rack

Aaron Kiel

(He/Him)
Orlando, United States
As seen in: Bar & Restaurant News, Funworld Magazine, Hotel Management, World Tea News, Bar & Restaurant Expo, Global Drinks Intel
Covers:  News, people, businesses, issues, trends, industry developments, research, best practices, etc.
Aaron Kiel is an award-winning journalist, editor/writer and principal of ak PR Group (akprgroup.com). He's also a reporter with Bar & Restaurant News.

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Aaron Kiel’s Biography

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Aaron Kiel is an award-winning journalist -- as well as a content and PR professional -- based in Orlando. He has more than 20 years of experience in the beverage, tea, coffee, hospitality and technology sectors, as well as other B2B industries.

Kiel contributes to Questex’s Bar & Restaurant News as a reporter/writer (among other publications), and he was previously the editor of Questex’s World Tea News, as well as the Specialty Coffee Association’s member journal, The Specialty Coffee Chronic…

Aaron Kiel’s Journalist Portfolio

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The Invisible Guest Experience

The Invisible Guest Experience

Guests may never pinpoint why a family entertainment center (FEC) feels enjoyable. Often it is the result of …

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Bar Operators and Choosing the Right Ice for Cocktails

Bar Operators and Choosing the Right Ice for Cocktails

Ice is vital at bars and restaurants, especially for craft cocktails. Just look at Kingfisher, a farm- and pr…

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Does Your Bar or Restaurant Need a Sommelier?

Does Your Bar or Restaurant Need a Sommelier?

For Lauren Valenta, the wine director at The Richardson, a popular bar in Brooklyn, N.Y., it’s pretty simple …

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Mixologists "Freak It" with Culinary Cocktails, Innovative Concoctions at Bars and Restaurants

Mixologists "Freak It" with Culinary Cocktails, Innovative Concoctions at Bars and Restaurants

How about a cocktail inspired by a taco, sweet potato casserole, or avocado? Or, what about a cocktail that f…

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Pride on tap: Outpost Neighborhood Tavern blends drag, sports and community in Orlando

Pride on tap: Outpost Neighborhood Tavern blends drag, sports and community in Orlando

On any given day or night at Outpost Neighborhood Tavern in downtown Orlando, customers might gather for a dr…

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Rising Bar and Restaurant Insurance Costs: Strategies for Owners and Operators

Rising Bar and Restaurant Insurance Costs: Strategies for Owners and Operators

For owners and operators in the bar, restaurant, and hospitality industry, the cost of liability insurance an…

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Articles

How to build a takeout menu that turns a profit

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By Aaron Kiel
| Bar & Restaurant News Verified
A dish can earn its place on a restaurant’s dine-in menu and still fail the test that matters for takeout: What happens when the guest opens the container 20 or 30 minutes later? Texture, temperature and presentation become part of a different calculation once to-go food leaves the kitchen. So do packaging costs, delivery commissions and the demands that another stream of orders places on a busy staff.
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How restaurants are turning food waste into profit opportunities

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By Aaron Kiel
| Bar & Restaurant News Verified
For Chef Brad Wise, serving a fish does not end with its best-known cuts. After those portions have been set aside, flesh scraped from the carcass becomes tartare for a happy hour menu. The carcass is smoked over a wood fire and used for broth. Collars are saved for a grilled appetizer. He also uses skins from the back of pork chops to replace some of the butter used to finish pasta. The skins are simmered until tender, blended into a paste and refrigerated overnight.
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The Invisible Guest Experience

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By Aaron Kiel
| Funworld Magazine Verified
Guests may never pinpoint why a family entertainment center (FEC) feels enjoyable. Often it is the result of thoughtful design and operational decisions that go unnoticed. From lighting and sound to a well-kept environment, these elements subtly shape how guests feel and whether they return. While FEC operators are familiar with these considerations, experts in psychology, wayfinding, and operations offer fresh perspectives on strengthening the guest experience.
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Interview

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What was your first job as a journalist?

The Inland Valley Daily Bulletin, a daily newspaper in California. I had a brief stint as a news assistant.

Have you ever used a typewriter?

Yes! Love vintage and antique typewriters!

Who's your favorite fictional journalist?

Clark Kent.