Amelia Levin on Muck Rack

Amelia Levin

Chicago, Highland Park
As seen in: The National Culinary Review, Refinery29, QSR, Progressive Grocer, FSR, StarChefs, Prepared Foods, Storey, Foodservice Equipment and Supplies, Flavor & The Menu, Restaurant Development + Design and
Food industry writer, cookbook author, chef, recipe developer, media consultant, Chicago loyalist, mom of 2
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Articles

2026 State of Mind: Temp Check

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By Amelia Levin
| Foodservice Equipment and Supplies Verified
Foodservice has long been a diverse and dynamic industry. Different disciplines from different geographies come together to create a big, yet small, business community. For that reason, one’s business model, customer base and even geography all play a role in shaping your outlook on the current state of the foodservice industry. FE&S asked some business leaders to share their perspectives on the state of the foodservice industry. Here’s what they had to say.
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Redesigning Kitchens Around Labor Realities, Automation and Employee R

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By Amelia Levin
| Foodservice Equipment and Supplies Verified
For foodservice designers, innovation today isn’t just about flashy equipment or new cooking platforms. Increasingly, it’s about helping operators survive tighter margins, rising labor costs and ongoing staffing shortages by fundamentally rethinking how commercial kitchens function.
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A New Blueprint for Buffet Growth: Golden Corral’s Smaller Prototype

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By Amelia Levin
| Foodservice Equipment and Supplies Verified
Golden Corral, an all-you-care-to-eat buffet and grill chain serving breakfast, lunch and dinner with more than 350 locations nationwide, recently announced a new prototype design model, developed in part with Profitality, and industrial engineering-focused foodservice design consultancy. Dan Doulen, Golden Corral’s senior director of franchise business development, share more details about the new design, and the reasons behind the change.
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