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Today's Top Story

Horizontal headshot of Jacob Sessoms.

Chef Profiles

Feature

Hotel & Lodging

Labor & Employees

Philanthropy

Restaurateur Jacob Sessoms on Resilience, Community, and Rebuilding Asheville After Hurricane Helene

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Callie Evergreen FSR Editor

Recent News

Food from Shrimp Basket.

Industry News

Shrimp Basket Launches New ‘Gulf to Guest’ Menu

NORMS' wings.

Industry News

NORMS Restaurants Launches New Summer-Inspired LTO Menu

Red Lobster 3 course meal.

Industry News

Red Lobster Introduces 3-Course Shrimp Sensation Meal for $19.99

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Featured Content

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Bahama Breeze restaurant.

Bahama Breeze Shutters One-Third of its Footprint

Jason E. Brooks.

How to Eliminate Chaos in Your Restaurant with This 3-Part Framework

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How Intentional Design is the Key for Restaurant Operators to Stand Out

Bar at Taffer's Tavern.

Jon Taffer’s Restaurant Concept Finds New Growth Lever

Catering table full of food with a party going on in the background.

Tipping: The Hidden Challenge That’s Costing Your Catering Business

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Vegan Chain Planta Declares Bankruptcy

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Why Umami is the Secret Sauce for a Sustainable Food Revolution

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How Real-Time Mobility Data is Redefining Restaurant Site Selection

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Sponsored Content

Sponsored Content

How One Brand is Helping Restaurants Keep Customers Engaged

Recent Articles

Sponsored Content

How Operators Can Drive Profits and Crush Costs in 2025

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Why 52 Percent of Consumers Still Prefer Real Eggs

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Eliminate a Hidden Prep-Time Bottleneck

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Saving Labor in Unexpected Ways

How Operators Are Battling the 34 Percent Increase in Food Costs

The Hottest Trend Showing No Signs of Slowing

The Secret to a Crave-Worthy Breakfast? It Starts With This Ingredient

Tackling the 29 Percent Increase in Food Costs

Expectations For Value

The Art and Soul of Thai Cooking

Stop Sending Customers Home With Soggy Fries

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Special Reports

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Commander's Palace Exterior

Submissions Open for Top 50 Independent Restaurants

Headshot of Mindy Armstrong.

FSR Unveils 2025 NextGen Council of Restaurant Leaders

COO Bonnie Iavaroni and CEO Kirk Ruoff.

FSR’s Breakout Brand of the Year: How Turning Point Became the Future of Daytime Dining

A key part of CEO Josh Kern’s plan to transform SPB Hospitality involved fostering a cohesive culture across diverse restaurant brands.

SPB Hospitality’s Playbook on How to Lead a Company Through Growth, Acquisition, and Reinvention

Maddie Koelzer, Sixty Vines and Mexican Sugar.

Meet FSR’s 40 Under 40 Rising Stars in 2024

Olive Garden pasta and breadsticks.

FSR 30 2024: The Top Full-Service Restaurant Chains in America

Red Robin mascot with customers.

Inside the Revival of Red Robin and a Bottomless Well of Opportunity

Brasserie Mon Chou Chou.

Meet America’s Top 50 Independent Restaurants for 2024

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Women in Restaurant Leadership

More Women in Restaurant Leadership
Christine Magrann.

Christine Magrann Brings Bold Vision and Heart to FB Society

Ruby Slipper Founder Jennifer Weishaupt.

Ruby Slipper Restaurant Group Co-Founder on Building a Brighter Table

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11 Women Leading the Future of Full-Service Restaurants

Anne Fischer.

Schulte Hospitality Group Appoints Anne Fischer Chief Marketing Officer

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The Restaurant Innovator Podcast

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What Operators Need to Know about the State of Eggs and Avian Influenza

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How a Wealth Advisor Built a Thriving Restaurant Group

WiRL.

Podcast

Chef Iliana de la Vega on Heritage, Motherhood & Mexican Cuisine

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Michelin-Starred Chef on What Culinary School Doesn’t Teach You

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