The food scene is driven by culture and it's constantly changing. As a restaurateur, if you're not staying fresh on food trends, you're not raking in the dough. Scoop Magazine was born to help operators compete, with insight on diner trends and easy access to innovative menu items. I was the lead writer and copy manager on 8+ editions of Scoop, creating themes in collaboration with product development, naming and writing each issue including an exclusive interview with award-winning chef, Marcus Samuelsson. My responsibilities: Concept, Copywriting.