Karen Alley

Elkin

Writer and Editor at Freelance

Freelance writer/editor. Helping people, companies, and brands tell their story.

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Articles

Your Guide to Today’s Griddles

2 weeks ago | fermag.com | Karen Alley

From pancakes and bacon to grilled cheeses and burgers, the versatility and throughput of a griddle makes it a mainstay of many foodservice operations. But could this equipment also be an avenue for creating a competitive advantage? Today’s griddle lines and accessories offer options to help operators stand out from the competition while cooking at fast rates, even while keeping an eye on the bottom line.
5 Questions with James Camacho

2 weeks ago | fermag.com | Karen Alley

1. WHAT LED YOU TO A CAREER IN DESIGN CONSULTING? My father started this business 57 years ago, so I had always been around it, but I didn’t necessarily want to work for him. I wanted to do sales. I was working my way through college with a part-time job at a grocery store, and when they closed and laid us all off, I was in need of a job. It just so happened one of the draftsmen at my dad’s office quit, and I’d taken a couple of drafting classes in high school.
5 Questions with Alan Squier

2 months ago | fermag.com | Karen Alley

1. What excites you most about the work you do? I have a passion to help people, and I love that I am able to do that in my career through helping the Squier team grow professionally, to help our company grow and to offer the best quality service we can to our customers. I get satisfaction seeing things through to a solution. 2. What is one thing you wish foodservice operators knew about the job manufacturers’ reps do? Our job has evolved over the years as the foodsevice industry has changed.
Improve Organization, Efficiency With Newer Reach-Ins

2 months ago | fermag.com | Karen Alley

If you think reach-in refrigerators are just a big box with one purpose, it’s time to think again. When specified properly, reach-ins not only improve storage capabilities within a kitchen, but also bring added workplace efficiencies and flexibility to improve productivity in an operation. Further, new models boast improved energy efficiency, unlocking bottom line savings. Here’s a look at some of the new features that can help improve your operations.
An Inside Look at Ice Machine Advancements

Jan 14, 2025 | fermag.com | Karen Alley

From filling ice baths and blanching foods to keeping drinks cool for customers, ice plays an important role in every foodservice operation. Any downtime means you’re left scrambling to purchase bags of ice to keep the kitchen running, costing time and money. In a perfect world, ice machines would only be installed in conditions where air temperatures are 70°F at all times, water is filtered and comes in at 50°F, and airborne pollutants are nonexistent.
5 Questions with Jayson Tipp

Jan 14, 2025 | fermag.com | Karen Alley

1. Playa Bowls has seen rapid growth over the past few years. What is your secret to success in managing expansion? I’ve been with the organization for almost two years, and in that time we’ve opened over 100 new locations, and have plans to open over 100 more in 2025. For me, the key to being able to coordinate that many store openings is making the process as streamlined as possible.
5 Questions with Nick Cribb

Nov 1, 2024 | fermag.com | Karen Alley

1. Who has influenced you most in your career? I really owe everything to Curt Scott, our CEO. In 2013, I was at a pretty low point in my life, and looking for a fresh start, when he and I worked together on a renovation project at my church. After seeing my leadership skills and enthusiasm, he offered me a job as a dispatcher at SAM Service. Curt is one of the most courageous decision-makers I know, as evidenced by his willingness to take a chance on me.
5 Equipment Innovations to Up Your Foodservice Game

Oct 1, 2024 | nacsmagazine.com | Karen Alley

Al pastor tacos at Fuel City, brisket sandwiches at Buc-ee’s, chicken and biscuits at QuikTrip and baked-to-order pizzas at Casey’s—across the United States, whether it’s large chains or mom-and-pop convenience stores, retailers are taking their food offerings to new heights and everyone is looking to corner their share of the market.
Beta Readers: Making the Most of this Invaluable Resource

Oct 1, 2024 | karenalleywriting.com | Karen Alley

Two things happened recently that got me thinking about beta readers. First, I opened up a manuscript to edit, and saw that every single sentence of dialogue was punctuated incorrectly. There were other blatant grammatical errors, mostly things that could have been easily corrected before that person sent the book to me to edit, on paid time. Then, a few days later, I saw a thread on a message board asking how much editors charge for a beta read.
5 Questions With Christine Guyott

Sep 1, 2024 | fermag.com | Karen Alley

1. You started out as a registered dietitian. What role has that played in your career as a consultant? My background has enabled me to bring a different perspective to foodservice design, with a focus on food as wellness. Whether it’s in a restaurant or a hospital setting, people today are more focused on healthy eating and we’re all becoming more aware of allergens and customers’ dietary preferences.