Top Feature News

Growing up, a moment that sparked joy for Jones—and even became the inspiration for pursuing a culinary career—came while watching the original Japanese Iron Chef.

Top Chefs: Where Are They in 2026?

Food from Wagamama.

Wagamama Rethinks U.S. Growth Strategy

Restaurant dining room.

The True Cost of a Restaurant Renovation: What Owners Often Overlook

Sizzlin' Skillets from Applebee's.

Applebee’s CMO Michelle Chin Wants to Make Dining Out Feel Easy Again

How P.F. Chang’s Alexa Bunting Turned Customer Curiosity into Brand Storytelling

Meet the Suburban Collection, where comfort is king and the only real dress code is that you show up dressed.

How Chili’s Took Control of the Cultural Conversation Again

Food from TGI Fridays.

TGI Fridays’ U.S. Comeback Gains Momentum

Caitlin Mateo.

How Founding Farmers’ Caitlin Mateo Turned a Fascination with People Into a Culinary Career

Walk-On's prototype.

Walk-On’s Gives In-Depth Look at Newest Prototype

Dahl personally designs every detail of her restaurants—the lighting, the furniture, the music—hand-selecting each piece of decor herself.

How Lisa Dahl Turned Grief into a Sedona Culinary Empire

Food from GEN Korean BBQ.

GEN Korean BBQ to Sell 47 Restaurants to Chubby Cattle in $100 Million Deal

Michael McDermott holding an old Chi-Chi's menu.

One Year In, Michael McDermott is Writing Chi-Chi’s Next Chapter

Conference awards hospitality.

Applauding the Wrong Thing: The High Cost of Hero Culture in Restaurants

The "Hottie" from Twin Peaks.

Late-Night Becomes New Front in the Value Wars

Drink from The Sazerac Bar.

How New Orleans Keeps Cocktail History Alive

Food from Shark Club.

Canadian Concept Shark Club Finds its Opening in America’s Crowded Sports Bar Scene

Uber headquarters.

Uber to Acquire ezCater for $2.3 Billion

The Applebee's-IHOP approach has runway for hundreds of locations.

How Applebee’s and IHOP Gave Customers ‘Something They Didn’t Know They Wanted’

As New COO at Snooze, Amy Hom’s Leadership Playbook Starts With Listening

Growing up, a moment that sparked joy for Jones—and even became the inspiration for pursuing a culinary career—came while watching the original Japanese Iron Chef.

FSR’s October Issue: Catching Up with Top Chefs

Food from True Food Kitchen.

True Food Kitchen Declares Bankruptcy

Since its inaugural event in 2023, the Prosper Forum has drawn support from more than 300 founding partner organizations and has become a fixture on the foodservice leadership calendar.

FSR Parent Company Arrowfly Acquires Prosper, Expanding Foodservice and Hospitality Portfolio

AI and the Future of Hospitality Workflows

Menu items from Postino WineCafe.

Turning Guest Data Into Better Hospitality

Customers enjoying pizza at BJ's.

How BJ’s Restaurants is Building a Better Business Over Time

Food from TGI Fridays.

TGI Fridays Inks First U.S. Franchise Agreement in Over 10 Years

Olive Garden restaurant.

Darden’s Sales Rise as Olive Garden Targets Lunch Comeback

Cheesecake Factory restaurant.

Cheesecake Factory and Flower Child Continue to Compete with ‘Everybody and Nobody’

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