I am a restaurant or bar
Share the people, food, drinks, place, and moments guests should know.
See the restaurant programHow do you work with restaurants and bars?
Choose the path that fits you. Both programs are editorial, free to be considered for, and currently prelaunch.
I am a business that works with restaurants and bars
Explore editorial consideration for your business and restaurants or bars you recommend.
See the business partner pathThe Restaurant Tech Report Feature Program
Your restaurant deserves more than one moment in the spotlight.
The Restaurant Tech Report turns the people, food, place, and story behind your restaurant into editorial stories guests can discover and share. If your story is selected, there is no fee to participate.
What your restaurant can receive.
The program gives you a polished story, a credible place to share it, and more than one reason to stay visible throughout the year.
A professionally written feature
TRTR shapes your origin, signature dish, people, events, or behind-the-scenes process into an editorial story built around what makes your restaurant worth visiting.
A dedicated page you can share
Your published feature can include approved links to your website, menu, reservations, ordering, and social profiles so readers can take the next step.
Room for four to six story ideas a year
Instead of trying to say everything once, the program gives selected businesses room to return with new stories, seasonal moments, people, dishes, and events.
Share-ready material
You receive a live story link plus social-ready angles, excerpts, and featured-business graphics or badge assets when they fit the feature.
Facts checked before publishing
You can confirm names, details, links, photo permissions, and the final editorial direction before the story goes live.
No fee to submit or participate
Strong stories are considered on editorial fit and available space. There is no paid-placement requirement when a feature is selected.
Simple from start to finishStep 1 Step 2 Step 3 Step 4 Step 5 Step 6
How the program works.
You do not need a press kit or polished marketing copy. Start with one real story and the links or media you already have.
Choose your format
Use the guided interview or guided form. Both save progress on your device and walk you through one question at a time.
Pick one to three stories
Choose the origin, dish, person, event, guide, or behind-the-scenes angle that feels easiest and most useful right now.
Share the basics
Add your business details, approved links, photos, logo, vertical clips, and the names and permissions for anyone featured.
TRTR shapes the feature
We organize the material, ask any necessary follow-up questions, draft the story, and prepare the feature for review.
You verify the facts
Correct names, links, factual details, and media permissions before publication. Nothing depends on perfect first-draft answers.
Publish, share, and return
Once approved, the feature goes live. You receive the shareable link and can come back with new story ideas throughout the year.
Choose the easiest way to begin.
Both paths collect the same core information. Pick the one that works best for you or your team.
Restaurant story interview
Answer one focused question at a time. Best when you want the process to lead you from the basics to a finished story our team can write from.
Start guided interviewGuided step-by-step form
Move section by section, paste prepared answers, and review everything before you submit.
Open guided formStory directions we can help create.
Choose one to three for your first submission. You can return with different ideas later in the year. Every example opens in a new tab.
Examples are third-party videos that show the format, not TRTR-produced work or partner content.
The owner origin story
People remember why a restaurant exists, especially when the path includes a risk, family tradition, career change, or neighborhood need.
What to send: Tell us what you were doing before the restaurant, what pushed you to open, the hardest early moment, and what you wanted guests to feel.
De Niro and Nobu: the origin story — Financial Times ↗The signature dish story
One recognizable dish gives viewers a clear reason to visit and a specific thing to order.
What to send: Name the dish, show its three most visual steps, explain what makes it yours, and tell a first-time guest how to order it.
Chef Vikram Sunderam cooks black cod — WETA PBS ↗The dessert people save room for
Desserts are visual, emotional, and easy to share. The preparation and reveal create a natural short-video payoff.
What to send: Show the finished dessert first, then the making, the key flavor or texture, who created it, and the best pairing.
How a pastry shop sells out each day — Eater ↗One ingredient with a story
A surprising local, seasonal, family, or premium ingredient turns menu description into a memorable story.
What to send: Show the ingredient up close, explain where it comes from, why you chose it, how it changes the dish, and what guests notice.
Chef Mauro Uliassi’s secret ingredient ↗How we make it
Fast process footage, satisfying movement, and a strong finished-food reveal work well for Reels and Shorts.
What to send: Film vertically. Capture ingredients, heat or motion, the key technique, plating, and the final reveal in five to eight short clips.
Food Reel — Darío Idoate ↗Meet the chef
A face, point of view, and personal favorite make the kitchen feel human instead of anonymous.
What to send: Introduce the chef, their background, cooking philosophy, favorite item to make, one kitchen belief, and what they want guests to taste.
Meet Chef Nicolas Reynard ↗The employee guests should know
Employee spotlights reward the team, show culture, and give staff and regulars a reason to share the feature.
What to send: Introduce the employee, years on the team, role, favorite guest memory, hidden skill, and what coworkers or regulars love about them.
Employee Spotlight: Rosendo, Sous Chef ↗The best day or time to come
A specific occasion converts attention into a visit: oyster night, live music, brunch, happy hour, game day, or a quieter chef-led experience.
What to send: Name the best day and time, what happens then, who it is for, what to order, whether reservations help, and one insider tip.
Must-eat New Orleans restaurants — Jeremy Jacobowitz ↗The neighborhood hidden-gem guide
Local discovery content is useful, searchable, and naturally positions the restaurant as part of a real neighborhood experience.
What to send: Explain where you are, what nearby landmark helps people find you, what first-timers miss, what to order, and one nearby stop to pair with the visit.
Hidden gem restaurants — Aly Smalls ↗The first-bite reaction
A genuine reaction supplies social proof and gives the video a quick emotional payoff. Consent is required for every featured guest.
What to send: Choose a visually strong item, get written guest permission, film the serve and first bite, ask what surprised them, and capture one short quote.
Trying Southern BBQ for the first time — Jessi & Alessio ↗Basics, links, and raw material
- Owner and restaurant details
- Website, menu, reservation, ordering, and social links
- Photos, short vertical clips, logo, or share links
- Names and permission for anyone featured
Shape, draft, and package
- Ask useful follow-up questions
- Draft and organize the written story
- Prepare links, excerpts, and supporting material
- Package the feature for review and publication
Fact-check and consent
- Confirm names, details, and approved links
- Verify media permissions
- Make factual corrections
- Approve the final editorial direction
Ready when you are
Start with the story your guests should know.
Choose one to three ideas now. TRTR will help turn the strongest direction into a clear, useful feature you can share.
Editorial acceptance depends on story fit, available space, and information TRTR can verify. A feature is not a paid ad, guaranteed endorsement, ranking, or promise of traffic or sales.
Business partner path
Help strong restaurant and bar stories get seen.
If your business serves restaurants or bars, TRTR can consider your own business for an editorial feature and consider up to three restaurant or bar feature opportunities you introduce.
Your own business
Tell us what you do, who you help, and why your work matters to restaurant and bar operators. Your own business may be considered for a feature subject to editorial fit and available space.
Three operator opportunities
Recommend up to three restaurant or bar feature opportunities. Each is reviewed independently and is subject to editorial fit, available space, and facts TRTR can verify.
Clear boundaries
There is no fee to be considered or featured. No pitches. No poaching. Introductions are for editorial story consideration, not sales access, lead lists, or pressure on the businesses you recommend.
Next step
Start with a short call.
Contact TRTR with your name, business, website, the restaurant or bar types you serve, and the best way to reach you. We will arrange a short call to see whether the path fits.
TRTR is preparing for launch. Nothing here guarantees publication, endorsement, traffic, leads, or sales.