Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
Latest posts by Rebecca McKinney (see all)
- Why Food Makes the Best Gift for a New Mom - April 12, 2023
- 5 Ingredients to Cook With This Spring - March 15, 2023
- 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023
Most restaurants update their menu at least three or four times a year. Items are removed and new items added not only as a way to keep our regular’s experiencing new and exciting dishes but also 
in an effort to keep things aligned with the world around us. I actually get a lot of questions from readers, especially from those of you who subscribe to our newsletter, about WHY certain changes have been made and how these updates have come to be. Well, today is your lucky day because I’m gonna break it all down for you.
years, you have probably seen a “no filler crab cake” on the menu. In a way, I get it. Less filler means more crab and more crab portrays a higher value dish. But … a pile of crab with no filler is NOT a crab cake.
“Frose” (frozen rose) and rolled ice cream. I also see over the top smoothie bowls, matcha lattes and rainbow colored bagels. All of these are still at large, at least here in Saint Pete, but this summer, food researchers are predicting some new menu items to spread like wild fire too.