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KRISTEN HAWLEY



FREELANCE JOURNALIST & FOUNDER / EDITOR OF EXPEDITE


“I believe that people who love restaurants should understand how they work.
This includes people who work in the technology industry and who hope to
“optimize” how restaurants work. There’s a huge divide in what a technologist
deems an efficient business and how a hospitalitarian might define one. This
causes plenty of lost-in-translation moments between the two cohorts, who really
do need each other to survive. That’s why Expedite exists.„


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EXPERIENCE
2019 - Present
Founder / Editor
Expedite
New York, NY
2011 - Present
Freelance Journalist
Freelance (various publications and corporate clients)
New York, NY
2016 - 2019
Founding Editor
Skift Table
New York, NY
2013 - 2016
Founder / Editor
Chefs+Tech Newsletter (acquired by Skift)
New York, NY
2011 - 2011
Communications Coordinator
Twitter
San Francisco, CA
2009 - 2011
Technology Editor
PopSugar
San Francisco, CA
2008 - 2009
Web Editor
Delish.com
New York, NY
2007 - 2008
Web Editor
Hearst Magazines
New York, NY
2005 - 2007
Editorial Assistant
TheKnot.com
New York, NY
2004 - 2005
Editorial Assistant
Organic Style Magazine, Rodale Publishing
New York, NY
EDUCATION
2000 - 2004
B.A., Communications / Journalism
Fordham University
New York, NY
Go with your gut. Even 20 (yikes) years into my writing career, I sometimes
question my credentials, my understanding of a particular topic, or even my
point of view. Also: When it comes to executing on big ideas, don’t ask for
permission. I used to work from a co-working space that painted the phrase,
“permission granted,” on the wall. It was great motivation and a reminder to
think big.
A former editor once told me: “People will trust you because you are fair,” and
I reflect on this daily. I’ve been covering restaurant technology for long
enough that I have developed personal relationships with so many founders,
executives, and other industry insiders. That can make it challenging to
criticize a company or exec with whom I freely talk about industry things, but
it’s my job to report honestly, and I take this very seriously. It would be
unethical for me to provide any kind of preferential treatment to a company or
subject just because I’ve known them for years, and I work very hard to maintain
this boundary — remaining fair and as neutral as possible. (Ironically, the same
editor once told me: “If someone’s not mad at you, you’re not doing your job.”
This is also true.)
We’re in a really amazing time for the individual creator or influencer. Social
media affords everyone a platform, and it’s fun to watch creative ideas bubble
to the top. But not all online content is the same. I believe it’s important to
understand there are basic ethics that govern my work as a journalist, and that
these might not apply to influencers in other circumstances. (I don’t accept
free meals — or anything, at all — in exchange for coverage, for example.)
Where I find inspiration depends on the day. But I am consistently inspired by
the people who work in and care about the hospitality industry. I talk to these
people as much as I can, and it always humbles me. I just write words on the
internet, they’re out there, doing the thing.
I don’t work in a restaurant, I’m a self-employed creative, so my assessment of
a high-stress situation is probably different from most people reading this
advice. But even as a traditional desk worker, I can’t sit down and will myself
to write amazing copy. (I can try, but it rarely ends well.) I try to read a
lot, take walks, and leave space for getting inspired. I also dine alone at the
bar of a great restaurant as frequently as possible. It’s my favorite thing —
though maybe ironic that my self-care is someone else’s day at work.
In addition to my newsletter, Expedite, and my podcast, The Simmer. I love to
read others’ work in the publications I regularly contribute to, including Fast
Company, Food & Wine. And I especially love to read and support other
independent writers with business-focused newsletters: Fingers, The LO Times,
and Feed Me are three favorites.
I say that I fell backwards into writing about restaurants, which is still true.
But I’ve always known that I wanted to write and create, and I’ve always been
fascinated by people, social interaction, economics, and the general hum of
daily life. I can’t imagine doing anything else.
I wrote about food and restaurants early in my magazine career, by chance. When
I moved to San Francisco and started working in the tech industry, I realized
immediately how much I missed the restaurant beat. It was my husband’s idea for
me to start a restaurant technology newsletter in 2013 — I think he was tired of
hearing me talk about all the things I was noticing about tech’s influence
inside San Francisco’s restaurants.
I’ve been laid off from “traditional” media jobs three times. This is not
uncommon in my business, but it stings every time. When I was let go from the
company that bought my first newsletter, my youngest daughter was only 6 months
old; she wasn’t yet sleeping through the night. This layoff felt like a real
injustice, keeping me from finishing what I believed to be my life’s work when I
wasn’t operating at 100 percent capacity following her birth. In hindsight, I
wish I’d realized that no one cares about my work as much as I do. That’s why I
think Expedite is so special. It’s personal in a way that a newsletter about
hospitality should be personal. That’s also why Expedite is produced
independently, and why I speak so openly about the challenges of competing with
well-funded legacy media outlets. This focus defines and differentiates my work,
and I’m very proud of it.
Expedite is published on Substack. I have a love-hate relationship with the
platform; it has many flaws including leaders with questionable opinions and
positions on important issues. I believe the platform will always prioritize its
own growth over the growth and reach of the newsletters that use it; its history
of product releases supports this theory. I strongly dislike Substack’s design
and branding and resent that I’m forced to use it. That said, Substack has a
robust and creative network of writers, and Expedite has grown considerably on
the platform. It handles much of the technical and administrative work that
would be prohibitively time-consuming or costly for me to do on my own. Two
decades into this business I can promise you: There is, unfortunately, no
perfect platform.
To avoid burnout, I take breaks from publishing when I need them. It’s easy to
slip into a “feed the beast” mindset if you hold yourself to a rigorous
publishing calendar, and sometimes the story just isn’t there. That’s okay!
Expedite is a reader-funded publication, and I know I have a responsibility to
my readers to provide them with timely and thoughtful information. That
information also has to be useful, though, and if I’m just publishing to cross
something off of my own to-do list, readers can tell. It’s best to take a break,
take a breath, skip a week, and come back with strong stories the next week.

Disclaimer: Individuals featured in the Inspirational Career Timelines section
have been nominated by peers, colleagues and/or other members of the hospitality
industry. It is to the best of our knowledge that each individual has
demonstrated leadership and acted as a positive role model for others.





SEND US YOUR NOMINATIONS

If you know of any extraordinary food, beverage and hospitality professionals
who inspire others through their hard work and leadership, nominate them now!


Nominate

Search industry jobs here






GET INSPIRED BY INDUSTRY LEADERS

Explore their unique career timelines and advice about what they’ve learned
along the way

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--------------------------------------------------------------------------------

Categories
Culinary
Pastry & Baking
Wine & Beverage
Service
Office & Admin
Media
Experience
Career Changer
International Experience
James Beard Award

--------------------------------------------------------------------------------




Kristen Hawley
Freelance Journalist & Founder / Editor
Expedite





Sue Chan
Founder
Care of Chan





Thomas Keller
Chef/Proprietor
Chef, Restaurateur, and Cookbook Author





Aaron Ginsberg
VP of Restaurant Partnerships
Resy/American Express Global Dining





Jack McGarry
Managing Partner
The Dead Rabbit Group





Monica Glass
Founder, Chef, Food Editor
Monica Glass LLC, Verveine Cafe & Bakery





Dominique Ansel
Chef and Owner
Dominique Ansel Bakery, Dominique Ansel Workshop and Dominique Ansel Las Vegas,
Marché





Maneet Chauhan
President & Founding Partner, Judge
Morph Hospitality Group, Food Network





Will Guidara
Author, Founder and Co-Founder
thank you and The Welcome Conference





Leah Cohen
Chef / Owner
Pig & Khao / Piggyback NYC





Curtis Stone
Chef / Owner
Stone Food, Inc.





Danielle Alex
Private Chef, TV/Digital Content & Recipe Developer
Diversity Kitchen





Pat Pascarella
Chef & Partner, Host
The Porchetta Group, Salt Your Water Podcast





Peter Kim
Podcast Host & Creator and Head of Creator Partnerships, North America
Food52 and Pinterest





Jenny Dorsey
Founder
Studio Atao, Jenny Dorsey Culinary Consulting





Grant Achatz
Chef & Owner
The Alinea Group





Sabato Sagaria
Master Sommelier & Co-Founder
Apres Cru Hospitality





Philip Tessier
Chef / Partner
Press Restaurant





Jennie Yip Kim
Founder & CEO, Co-Founder/ Creative Director
Jenjuice Hospitality, COJHO Hospitality Consultancy





Chris Shepherd
Chef Consultant, Founder
Southern Smoke





Jocelyn Ramirez
Owner
Todo Verde





Julia Coney
Founder, Wine Columnist
Black Wine Professionals





Jasmine Crowe
Founder & CEO
Goodr





Jennifer Leuzzi
Host & Producer, Coach
Tech Bites, Lifeworks


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