Contact & Contributors

For general questions, feedback, or media inquiries, email [email protected] (replace with your real address).

Corrections

If you’ve spotted a factual error in one of our articles, please email [email protected]. Include the article URL and a description of the issue. We aim to respond to correction requests within 5 business days.

Contribute to Kitchnry

Kitchnry is built on the input of working professionals — chefs, GMs, kitchen designers, installers, equipment dealers, and service technicians. If you have hands-on experience in commercial foodservice and want to contribute, we’d like to hear from you.

We work with contributors in three ways:

1. Quoted interviews. A 20–40 minute conversation about a specific topic — a piece of equipment you’ve worked with, a design problem you’ve solved, a failure mode you’ve seen repeatedly. You’re credited by name and (with your consent) linked to your business or LinkedIn. Honoraria available for substantive interviews.

2. Technical review. If you have deep expertise in a category — refrigeration, ventilation, ware-washing, etc. — you can review our articles in that area before publication. Reviewers are credited on the article (“Reviewed by [Name], [credentials]”) and compensated per review.

3. Bylined articles. Working operators and industry professionals can contribute full bylined articles. Pitch the idea first; we’ll discuss scope, fee, and timing.

To pitch or volunteer, email [email protected] with a short note about your background and the topic you’d like to cover.

Press & media

For press inquiries, interview requests, or to add Daniel Reeve to your source list, email [email protected].