FSR Magazine Wins Awards, Features Chef José Andrés, and Names Best New Concepts

January 2014 FSR cover featuring Chef José Andrés
January 2014 FSR cover featuring Chef José Andrés

At the Folio: Magazine 2013 awards ceremony, FSR magazine received two coveted Folio: awards for excellence in magazine publishing. Among business-to-business publications, FSR won the award for Best Design of a new magazine and the award for Best Full Issue in the Food Service/Hotel category.  

The Best Design award recognized outstanding overall design in a magazine that launched between June 1, 2012, and June 1, 2013, and the award for Best Full Issue recognized overall editorial excellence.

“It was an honor to receive the Folio: awards, and a testament to the talented designers, photographers, and writers who help build FSR content,” says Connie Gentry, FSR editor. “However, the real test of a business-to-business publication is its acceptance among leaders in the industry—and our most exciting success is that FSR has resonated so strongly with leaders throughout the full-service restaurant industry, from the largest national chains to high-profile chefs to independent operators, restaurant managers, and beverage professionals. The most amazing people are participating in FSR stories.”

For instance, the current issue features an exclusive interview with Chef José Andrés, who shares his insights on building a $400 million restaurant empire along with his passionate convictions about how chefs and the restaurant industry can effect positive change in the world.

The January issue also highlights best new restaurants in 12 markets that are thriving—from Houston to Oklahoma City to Cambridge, Massachusetts, representing large, medium, and small metropolitan areas, and defined by positive economics such as population growth, low unemployment, and strong GDP performance.  The 12 best new concepts run the gamut from fine dining to a modern-day speakeasy.

Stories from the January issue may be read at www.fsrmagazine.com.



News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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