Marisa Upson

Marisa Upson
Marisa began her career in hospitality as the owner of Breath of Life, a spa and retreat located on the Central Coast of California. From there she headed east, managing several resorts and restaurants from venues as varied as guest ranches in Colorado to remote resorts surrounded by the mesas and beautiful canyons of the Southwest. Her varied career has found her as a quality assurance manager in a meat processing company to writer and editor of books, technical proposals and articles ranging from health and fitness to restaurant and hotel trends. She now happily brings her writing and hospitality experience to Restaurant Nuts.

Recent Posts

The 2019 Trump Agenda and How it Will Affect Restaurants

Posted by Marisa Upson on Oct 31, 2018 9:00:00 AM

Recently, the Trump administration released their 2019 regulatory agenda. As far as its effect on operators, most of it seems to be associated...

2019 Food and Drink Trends as Predicted by New York’s The Next Big Bite

Posted by Marisa Upson on Oct 26, 2018 9:00:00 AM

On October 1, the fourth annual food and drink trends event aptly titled “The Next Big Bite” took place in New York. Joe Yonan, food and dining...

Have High-Tech Restaurants Gone Too Far?

Posted by Marisa Upson on Oct 25, 2018 9:00:00 AM

When the fully automated, minimal-human-contact restaurant known as Eatsa opened its doors in 2015, it was amidst much fanfare and investor...

Take-Aways From the Latest Restaurant 3rd Quarter Statistics

Posted by Marisa Upson on Oct 23, 2018 9:00:00 AM

TDn2K recently posted their third quarter of 2018 Restaurant Industry Snapshot. Being prone to a glass-half-full attitude, let’s first take a look...

The Changing World of Online Reviews

Posted by Marisa Upson on Oct 17, 2018 8:00:00 AM

Anyone who’s been in the restaurant industry since 2004, when Yelp started its foray into the world of online reviews, knows how even one bad or...

First Came Draft Cocktails…Now Restaurants and Bars are Serving Cocktails in a Can

Posted by Marisa Upson on Oct 16, 2018 8:00:00 AM

It was 2010 when the first kegged cocktails started hitting the restaurant and bar scene. Several restaurants in Chicago were early on the...

To Franchise or Not To Franchise—That is the Question

Posted by Marisa Upson on Oct 8, 2018 8:00:00 AM

I remember when investors first began coming to my parent’s restaurants with both praise and promises. They were dangling the franchise carrot—the...

How to Increase Appetizer and Drink Sales

Posted by Marisa Upson on Oct 1, 2018 8:00:00 AM

According to consumer trends posted by Technomic, more restaurant customers are opting for small plates or starters in place of entrees. You may...