Holly Petre is a Digital Editor for Nation's Restaurant News, with her work also appearing in Restaurant Hospitality. She specializes in covering the restaurant industry, including topics such as restaurant marketing, technology trends, industry updates, and partnerships within the food and beverage space.
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United States (National)
Holly Petre's coverage is predominantly focused on the food and restaurant industry in the United States. She frequently covers product promotions, food & beverage, sales & marketing, and private sector announcements related to restaurants and the food industry.
Given her extensive coverage of product promotions, Holly would likely be interested in pitches that offer insights into innovative or trending products within the restaurant or food industry. Pitches about unique collaborations, new menu items, or successful marketing campaigns could also resonate with her.
As she often features expert commentary and cites data in her articles, providing well-researched insights from professionals within the food and beverage sector or access to relevant data may increase the chances of engaging with her content.
This information evolves through artificial intelligence and human feedback. Improve this profile .
After a successful test in Boston, the caramelized garlic steak joins the restaurant’s menu nationwide on May 7
By: Holly Petre
Tacombi is using its new foundation to feed Mexican Americans in neighborhoods near its restaurants
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Restaurant executives still believe Infinite Kitchens are the future for the company’s models and plan to retrofit several in 2024
By: Holly Petre
Social media is the future of restaurant marketing, but some brands aren’t embracing the platform
Pizza Hut is trying to get into another popular American menu category — burgers. The Plano, Texas-based restaurant introduced the Cheeseburger Melt to menus nationwide on Tuesday.
By: Holly Petre
INDAY is attempting to find the bridge between regional Indian cuisine and Americanized Indian food
A new $35 million production facility in Verona, Va. can support up to 750 CAVA restaurants
By: Holly Petre
Restaurants like Puttshack, Topgolf, Flight Club, and Five Iron Golf are changing the future of the category
By: Holly Petre
Plus, hear from Garrett Kern, VP of strategy and culinary at Portillo's
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