Nominations Open for FSR Rising Stars
After a year and a half, FSR's premier report, Rising Stars, will return in the September 2022 issue. But first we need your help to find the industry's best and brightest!
Leader Insights
The Next Chapter in Sustainability Arrives for Restaurants
Over the past two years, sustainability has taken a backseat at most restaurants.
Why the Future of Restaurants is Loyalty
As COVID-19 creeps toward endemic status and inflation continues to roar, full-service restaurants increasingly have been moving to launch or expand loyalty programs to make sure their best custome ...
The Hidden Treasure in Restaurant Review Data
Review data's ability to help owners create a better guest experience is virtually infinite. It just takes a little analysis.
Zoe Adjonyoh is on a Mission to Unite Women-Led Organizations
Although Zoe Adjonyoh is now a celebrated chef, food consultant, cookbook author, and activist, her path to the hospitality world was a circuitous one.
Immigrant Restaurateurs Don’t Have to Give Up on the American Dream
As millions of Ukrainians are fleeing their country, I am reminded of my own journey from my native Turkey to Europe and on to America and how difficult it is to build a business from scratch in an ...
Becoming a Mentor to Women in the Restaurant Industry
There are countless articles published talking about the importance and value of mentorship, and we recently saw many of these voices during Women’s History Month in March.
Andrew Zimmern is Taking on the World
Chef and TV personality Andrew Zimmern is now tackling some of the world’s stickiest issues, from the uncertain future of restaurants and ideological divides to climate change and immigration. ...
Exploring COVID through the Lens of Restaurant Documentaries
Whether causation or correlation, the rise of foodie culture can be traced back to when reality cooking shows came to dominate the airwaves.
The Future of Food After the Pandemic
Fads may come and go, but larger trends toward local sourcing, plant-focused dishes, and global flavors will redefine the future of food after COVID-19.
