Christi Ravneberg

Managing Editor of Production,
Nation's Restaurant News

Phone: 323.380.7653
Christi Ravneberg oversees the copy flow process for NRN’s award-winning magazine, enforcing deadlines and ensuring the publication’s standards of accuracy and consistency. She also oversees the annual NRN 50 special report and plays a key role in the planning and execution of other special projects, including the Top 100 and Second 100 reports and Consumer Picks. She holds bachelor’s and master’s degrees in magazine journalism from Northwestern University in Chicago. She resides in Los Angeles.

Sell satisfaction 
Even as a growing focus on obesity has culinary indulgences in the crosshairs, many consumers...
Take hospitality to new heights 
In a time of economic upheaval, when many operators are scaling back expectations for their...
Expand your horizons 
Though expanding a business abroad can mean navigating a labyrinth of legal red tape, distinct...
Offering value, not cutting corners, adds to diners’ good will toward restaurants 
Like many journalists, I’ve never been all that great at math. But lately, given the...
On The Menu: Blackbird Dining Establishment 
Blackbird Dining Establishment, located on the site of what was for years a hardware store,...
Spirit Award events honor excellence in worker development 
“Coach Joe” Crosby, an entrepreneur known for supporting young talent in the hospitality industry, spoke...
R&D excellence, creativity honored at MenuMasters ceremony 
Award-winning operators and hundreds of guests toasted culinary innovation throughout the industry at the annual...
Chicago’s own Charlie Trotter honored with IFMA Gold Plate during NRA show 
Charlie Trotter, fine-dining pioneer and chef-owner of the award-winning Charlie Trotter’s restaurant here, has won...
Having Words With Audrey Saunders Co-owner, Pegu Club 
In New York’s bar scene, where trendy drinkers are always searching for something new, Audrey...
Years later, lessons of a restaurant job continue to leave a lasting impression 
Ten years ago, as my friends were folding sweaters and chinos to the sounds of...
Having words with MATT PRESCOTT Assistant Director of Factory Farming Campaigns, People for the Ethical Treatment of Animals 
Matt Prescott doesn’t work in the foodservice industry, but in the past few months he’s...
Bizarre commercials make young guys laugh, don’t always make them hungry 
Let’s be frank, quick-service operators. I know you’re after me. As a 24-year-old American guy,...
The last year has been a busy one for Laurent Tourondel. In the past nine...
Southeast reporter embraces challenge of following a big legacy in her new post 
As the new Southeast bureau editor for Nation’s Restaurant News, I know have big shoes...
Oldest trends in the book bind today’s operators with their industry ancestors 
Arecent trip to the 47th annual New York Antiquarian Book Fair with my bibliophile father...
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Blogs & Commentary
May 25, 2015

Shake Shack just had a spectacular week

Shake Shack is up more than 40 percent since May 14, and now has a valuation rivaling big restaurant chains....More
May 22, 2015

A toast to juice as mixers

Juice bar concepts see an opportunity with more-healthful mixers for home mixologists....More

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