Charlie Duerr

Web editor,
Nation's Restaurant News

Charlie Duerr is a web editor at Nation’s Restaurant News. He joined the digital team in May 2011 after receiving his Master’s Degree in Publishing from New York University.

Stephanie Prida
California ingredients inspire Manresa pastry chef
Stephanie Prida uses the state’s seasonal produce in original desserts
Casual dining, QSR sales performance gap widens
Restaurant industry same-store sales remain positive, but weaker in July
Pastry chef Nicole Plue goes from kitchen to classroom
Plue is director of the new Professional Pastry Arts Certificate Program at San Francisco Cooking School
CiCi's Pizza names Darin Harris CEO
Harris replaces Mike Shumsky, who is retiring
Blaze Fast-Fire'd Pizza names Jim Mizes president, COO
Mizes will lead the expansion of the growing fast-casual pizza chain
Restaurant sales reach 2013 high in May
Operators remain confident yet concerned about health care
Charlie Duerr
A dining experience can start on the phone 
Nation's Restaurant News web editor Charlie Duerr on the reservation-making process
Pastry chef Bill Corbett lets seasons dictate desserts
The executive pastry chef for The Absinthe Group oversees the dessert menus at four San Francisco restaurants.
Church's Chicken names new chief development officer
Tony Moralejo replaces Pedro Voyer
Restaurant sales, traffic improve in April
Operators and consumers express confidence for the months ahead, NRN-MillerPulse survey finds
Low-carb, low-fat foods more popular during warm months
GrubHub finds that consumers order light, fresh menu items more frequently during warmer weather
Pastry chef packs unusual flavors in compact menu 
Michal Shelkowitz of New York City restaurant Dovetail talks small plates and seasonal ingredients
Casual dining drives March restaurant sales recovery 
Segment outperforms QSR for the first time in 22 months
Restaurants meet consumer demand for superfoods  1
Nutrient-dense ingredients such as avocado, olive oil and blueberries are proliferating on menus, Datassential finds
Blackbird Chicago
Blackbird pastry chef calls on diverse background 
Dana Cree discusses how working at some of the top restaurants in the world influences her craft
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