If you are interested in writing for Food and Beverage Today magazine or our parent site, foodandbeverageunderground.com, you have come to the right place. Please read through our guidelines (below) and fill out the form at the bottom of this page.

Our readers are Food and Beverage industry professionals running the gamut from top chefs and vineyard owners to waiters and waitresses. What unites our readers is their passion for the industry they love. From chefs, sommeliers, restaurant owners and managers to waiters and support staff as well as suppliers, manufacturers and industry innovators, we are proud to speak to food and beverage pros about the things that matter to them.

Please look over our writer's guidelines below. We welcome new writers as long as they have a deep understanding of the food and beverage business. Our ideal writers are those with previous online journalism/writing experience and f&b expertise. Thanks again for your interest. We look forward to working with you.

To pitch a story idea or submit a feature for Food and Beverage Today, contact us via the form at the bottom of this page. For more information on what we're looking for, read below.

At Food and Beverage Today, we are proud of our number one ranking in Google for "food and beverage" as well as our growing popularity with over 100,000 pages viewed per issue. The Undergroung exists to create community and give voice to our community. Food and Beverage Today is the premiere food and beverage industry publication online. We talk with industry leaders, review and share top resources, spotlight up and coming talent, uncover local gems, investigate trends, report on what's new and newsworthy in the industry. and profile the food and beverage scene in a different city each issue. Bottom line: we are proud to deliver a traditional magazine experience with the added interactivity and immediacy only possible on the Web.

1. Features can be about the people, the products, the processes, services and innovations that contribute to f&b greatness.
2. The Inside ___ City (you can propose a city to cover) section explores a city (restaurants, nightlife, hotels, local breweries, vintners from an f&b perspective). Reviews: 400-600 wds; features: 800-1200 wds

Note on Reviews: We do not accept gratuitously critical, snarky or mean reviews. Having spent a lifetime in food and beverage, one thing we won't do is write (or accept) reviews that seek to destroy somebody's dream and reputation because you or we or they had a bad night. Reviews should offer an insider's perspective on food, wine, ambiance.

3. Green Scene covers all things eco (organic restaurants, ingredients, wines, raw food restaurants, green hotels, etc...). If it's green and happening in food and beverage, it most likely goes here. 600-1200 wds
4. Off the Vine, Hip Sips and Hot Hops talk about what's new or noteworthy in the world of spirits—trends, tastings, vintners, sommeliers, breweries, the products, the people, the innovations. Reviews: 400-600 wds; features 600-1000 wds.
5. We are also looking for recurring "expert" columnists in a variety of categories and from a variety of f&b perspectives. Just check out our columns and let us know where you'd fit -- or propose something new -- we're listening. (Example: We received a proposal from an experienced chef who is traveling the world meeting with Michelin chefs and touring some amazing places, he will be joining the team with video contributions and a column shortly... so be creative, your idea could result in a column.)

Note: First person perspectives are welcome on the foodandbeverageunderground.com site while a higher editorial standard is sought for Food and Beverage Today. Please keep in mind that in order to be accepted, first person perspectives must be useful for the food and beverage industry professional. First person accounts work best when you include the reader in your writing.

Queries: Send a one-paragraph query to our editorial team: Include a summary describing the article idea, an approximate length (preferred length is 600-1200 words) and date it could be finished. Email submissions only please, we are unable to accept phone or fax pitches.

Submissions: We prefer submissions as Word attachments with images (including photo credits, copyright information and any necessary releases) sent separately in .jpg format. Your name and a bio of between 250 - 600 words should be included with your submission, as well as an author photo (releasing us to use for your online bio) if possible. Submissions to the website are on a donation basis (byline and bio are compensation). Articles are automatically archived. IMPORTANT: Please double-check spelling and grammar before submitting. All articles will be edited for length, grammar, content, style and tone.

We do our best to respond to all inquiries, but be aware that sometimes we are inundated. If you have not heard back from us after 4-6 weeks, please assume that we will not be able to use your idea or submission.