Press Coverage and Mentions in the Media:

I have been nominated for best food writing by Saveur Magazine (2012) and FoodBuzz (2009  and 2011). I have been featured on Open Table,  New York Times, Los Angeles Times, Guardian UK, Matt Bites, Food 52, White on Rice, and Tasty Kitchen.

New York Times

The food section “Food Bloggers Get Ethical” See article here…

Diner’s Journal “Rules to Blog By” See article here…

Diner’s Journal “More Ethics for Food Bloggers” See article here…

LA Times

“LA’s Must Uproar Puts Blogger Ethics in Spotlight” See article here…

Columbia Journalism Review

There were faint stirrings of discomfort over the new ethics—or lack thereof. The Web site FoodEthics, launched by veteran bloggers Brooke Burton and Leah Greenstein in May 2009, published a Food Blog Code of Ethics that hedged on many of Claiborne’s principles, but still sought to partly maintain them: “We will try to visit a restaurant more than once (more than twice, if possible) before passing a final judgment . . . . We will sample the full range of items on menu. We will be fair to new restaurants . . . . We will wait at least one month after the restaurant opens, allowing them to work out some kinks, before writing a full-fledged review.” The code also urges bloggers to reveal when free food has been accepted, but a scan of blogs that review New York restaurants suggests that this is virtually never done.

  See full article here…

LA Observed

“An Idea for Food Bloggers”  See article here…

Time Out London:

“When are Food Bloggers Just Meal Blaggers?” See article here…

“Is the Food Blog Code of Ethics rigorous enough to be meaningful?” See article here…

The Guardian UK:

“Burton and Greenstein’s code, with admirable chutzpah, goes a step beyond with a series of ethical prescriptions that would put most British newspaper food writers out of business.”  See article here…

Select Clips (of Freelance writing)

Los Angeles Weekly: Squid Ink Food Blog

Tasting Table


Haute Life Press

What My Clients are saying

In just five days, you helped my business make a quantum leap forward. Our team is now able to communicate the vision for our restaurant, speak to our mantra, and come together over actionable items to get our restaurant ready to be open.” –Karim Webb, RaPour Restaurant

“Bringing Brooke Burton in [as the Service Coach] was one of the best things we did for our restaurant.” –Dina Pepito, Sotto Restaurant

Brooke helped us take our service to another level. I endorse her.” –Jonathan Chu, Owner of Buddha’s Belly Restaurants

As The Service Coach, I offer a full range of service consulting for restaurants, hotels, and retail establishments. I offer corporate consulting services and training programs that support great hospitality and improve sales through in-house service needs assessments, corporate visioning work, manual writing, social media campaigns, service training, and “dining room school” (a program that gives restaurant managers/owners valuable service insights as they happen in real time).

Feel free to reach out to me for more information.

Contact: Brooke <at> Foodwoolf <dot> com


  1. dick powell
    June 27

    Hi Brooke,
    I met you at Brad’s office and have since been to your blog several times.
    Reading your blog makes me want to go back to Italy and I just returned when I met you
    Just wanted to say hi and hope you are well
    Dick Powell

    • Food Woolf
      June 28

      Thanks Dick! I’m so glad you came by. It’s an honor to have you stop by the blog to read. You’re at the top of restaurant insiders. Thank you for reading and saying such kind words.

  2. Hi Brooke,

    My firm has designed and patented a relocatable 120 seat restaurant. It meets all of the criteria for a permanent facility but can be erected virtually anywhere in 8 hours. Below is a link to a presentation I gave to Yum Brands, Technology Innovation Officer who was very interested in the project. This version of the restaurant system breaks down into 5 ISO shipping containers. For this reason, foreign manufacturing can be employed which is cheaper than building a fixed asset almost anywhere in the US.

    There are several other advantages to this type of building. It’s at least cost competitive with a domestically constructed asset and depreciates and finances like Heavy Equipment. Lenders are attracted to the retrievability of the asset. It is the epitome of a green building and can be adapted to any Cuisine and Brand.

    We feel that this system is an economically efficient way to build brand and are interested in talking to you about the concept if your interested. Please visit the presentation below and be sure to take the tour on page 7.

    Several unique aspects of the technology have been patented and you can inspect this US Patent at the link below.

    Please let me know your thoughts.


    Kyle Jensen Architect

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