Online Bureau
Online Bureau is the in-house online desk for ET Hospitality World, covering food stories where culinary style and hospitality philosophy meet. In its food beat, the desk focuses on how restaurant concepts, service rituals and menu choices work together to shape the guest experience in contemporary hospitality settings.
Restaurant launches and concept-driven dining
Online Bureau’s food coverage includes detailed reports on restaurant launches that foreground both cuisine and concept, rather than treating openings as simple listings. In its piece on Kofuku’s new outlet in Juhu, the desk highlights the introduction of Japanese cuisine alongside the omotenashi approach to hospitality, showing how the brand positions itself through a specific cultural service ethic as well as through its menu. The reporting gives space to the narrative behind the restaurant’s entry into a neighbourhood, focusing on the combination of food, atmosphere and service standards that define the dining experience.
Hospitality philosophy as part of the food story
Across its food articles, Online Bureau treats hospitality philosophies and service styles as integral parts of the story, not as background detail. The Kofuku coverage frames omotenashi as a core element of the restaurant’s identity, placing equal weight on how guests are received and looked after and on what is served. This approach reflects a broader interest in how restaurants use service language, cultural references and experience design to differentiate themselves in a competitive market.
Food within the wider hospitality industry lens
Because Online Bureau serves as a cross-vertical desk within The Economic Times group, its food reporting sits inside a wider view of hospitality as an industry. The desk writes news and updates across sectors including hospitality, and its food stories are shaped by that commercial and operational perspective. Coverage of restaurant concepts such as Kofuku’s Juhu outlet therefore connects culinary trends to brand strategy, guest expectations and the business context of running food and beverage operations inside the hospitality ecosystem.
4 more food journalists.
Al Culliton
Al Culliton is a writer and historian whose work focuses on the American cocktail as a living part of food and culture, using obscure, historic drinks to show how bars, spirits and cities change. They write reported features that trace how forgotten recipes move from old bar guides back onto modern menus, reconstructing how cocktails originally tasted and explaining how new builds reshape them. Their beat is revived classics, regional specialties and low-proof aperitifs, covered one drink at a time with close attention to specs, technique, glassware and service. They write about cocktails as cultural artifacts tied to specific communities and geographies, using single recipes to explore place, identity, regional traditions and diaspora histories. Across masthead work and recipe writing, they combine primary-source research with present-day reporting from working bars, in precise, accessible prose grounded in technical detail.
Alaina Chou
Alaina Chou stands out for rigorously testing food and kitchen products and turning those hands-on trials into clear shopping advice. She is a commerce writer at Bon Appétit and Epicurious, where she makes newsletters and shopping guides for home cooks. Her beat is food commerce, with coverage of air fryers, meal kits, protein powders, pepper grinders, electrolyte drinks, and cookbooks. She focuses on what is worth buying, how it performs, how it tastes, and how it fits daily routines and wellness. She also writes sale-driven lists and roundup pieces, and she has worked on Bon Appétit’s Feel Good Food Plan. Her reporting is practical, direct, and grounded in product testing.
Amadea Tanner
Amadea Tanner is a food journalist for Daily Meal whose distinct focus is food history, culinary nostalgia, and the way everyday dishes reveal broader cultural stories. She covers canned baked beans, boomer-era casseroles, cowboy trail food, and sailors’ rations to show how preservation, technology, labor, and survival shaped familiar staples. Her beat includes retro recipes, mid‑20th‑century home cooking, old-school ice cream flavors, and vintage cookbooks, treating them as records of household budgets and aspirations. She also reports on kitchen culture and domestic design, from breakfast alcoves and pie safes to milk doors and wall phones. Tanner investigates global dish origins and contested national claims in pieces on haggis and pavlova. Beyond Daily Meal, she has worked across food, travel, and sustainability, contributing to outlets including Atlas Obscura, Beau Monde Media, Yahoo, and Tasting Table.
Amanda Garrity
Amanda Garrity stands out for turning food, holidays, and family traditions into practical service stories that help readers plan specific celebrations. She is a lifestyle editor at TODAY.com and has more than seven years of experience as a lifestyle writer and editor, including five years on staff at Good Housekeeping, where she covered home, holidays, food, entertainment, and other lifestyle news. Her work also appears in consumer titles including Prevention, Men’s Health, Cosmopolitan, Redbook, and Best Products. Her beat centers on event-based menus, holiday explainers, and classic TV and film guides, with clear, list-driven reporting that gives readers specific dates, recipes, viewing options, and simple background for family planning.