FSR Magazine Names 40 under 40 Rising Stars

Zack Sklar | Age 28 | Owner and Chef | Peas and Carrots Hospitality
Zack Sklar | Age 28 | Owner and Chef | Peas and Carrots Hospitality Marc Vaughn

The March issue of FSR magazine profiles 40 rising stars under 40 who are making an impact on their companies, communities, and customers’ experiences.  The list includes Cheryl Dolven, director of health and wellness at Darden Restaurants, who is helping bring healthier menu options to the 425 million guests that Darden serves each year, as well as leading chefs, independent operators, executives in regional restaurant groups, and innovative beverage professionals.  

“The FSR 40 under 40 represents some of the most creative and aspirational thought leaders in the full-service restaurant industry,” says Connie Gentry, FSR editor. “And one of the most exciting aspects was the enthusiastic engagement of our readers—we received more than 250 nominations for rising stars from people throughout the industry. These aren’t just the people FSR named; they are our readers’ choices as well.”

FSR also engaged consumer input, partnering with Study Hall Research to survey consumers throughout the U.S. to learn preferences for outdoor dining.  A full report from the survey, which was conducted in mid-January, appears in the March issue and reveals insights such as how long diners are willing to wait for outdoor seating and which age groups spend more on alcohol when dining outside.

Another feature in the March issue explores the paradox of how spas and resorts define balance between healthy and indulgent cuisine. Kansas City stars Michael and Nancy Smith, along with their fine-dining and casual-dining restaurants, are also featured—as well as Washington, D.C.,  brew star Greg Engert with his new brewery, Bluejacket, and restaurant, The Arsenal.

Stories from the March issue may be read at www.fsrmagazine.com.  In its first year of publication, FSR magazine received two 2013 Folio: Magazine awards for excellence in B-to-B magazine publishing, winning the award for Best Design of a new magazine and the award for Best Full Issue in the Food Service/Hotel category for overall editorial excellence.




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

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