Sister publication to QSR will debut in November

In November, is going to take its next step: moving into print. The magazine will be called FSR, and its tagline, Ideas and Insights for Full-Service Restaurants, offers the best blueprint of the magazine’s content.

FSR, which is the sister publication to 15-year-old, award-winning QSR, will make its debut featuring a cover profile of legendary New Orleans restaurateur Ralph Brennan.

Brennan, who has built a career of putting customers first and showcasing New Orleans’ cuisine, says this of his management style: “My background is accounting, but I don’t run anything by the numbers. I try to lead by example.”

There’s also an informative piece on hiring the perfect host, an inside look at what’s hot in wintery beverages, and a report on how to “green” up your restaurant on a budget.

Also in the inaugural issue will be a feature on the best ways for utilizing animals from snout to tail, which is cost-effective and sustainable, as well as a look at the top 10 states we think are poised for growth.

We’re also introducing a full complement of departments, which will cover such topics as how to boost bar revenues, improve service and make use of the latest in design trends.

While we are making the transition to print, we will not be abandoning our web readers. We’ll still bring you fresh content about food, beverage, operations, and more of the latest news at

FSR, which will be published once in 2012 and six times in 2013, will offer up F&B trends for full-service operators, interviews with the nation’s leading chefs and restaurateurs, operations tips, and the latest news.

I’d love to get your thoughts about our evolution to print, so don’t hesitate to reach out to me at with any thoughts, suggestions, requests for an issue, or good wishes.

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