Independent Restaurant Owners and Operators

Sponsored By

Entrepreneurs and restaurant owners tell their stories about opening new restaurants, managing landmark properties, growing their concepts, evolving with emerging trends, adopting better practices, and succeeding in the competitive hospitality industry.


Journee: A Club for Networking and Learning

After ascending to general manager of Chef Thomas Keller’s acclaimed New York City restaurant Per Se in 2009, former maître d’ Anthony Rudolf was learning on the job.

Nominations Now Open for FSR's Rising Stars

FSR magazine is accepting nominations for Rising Stars to feature in the March 2017 issue, our annual issue dedicated to up-and-coming professionals from all aspects of full-service r

The 10 Essential College Restaurants

Bustling foot traffic, fervent fans, and vibrant surroundings turn these college eateries into powerhouse institutions.
Industry Resource

Study Shows Substantial Benefits for Tabletop Ordering Technology

Although tabletop ordering technology can be expensive to install, many restaurants are adding ordering pads to their tabletops—and a new study from the Cornell Center for Hospitality Researc

Former Joe’s Crab Shack President Takes Over at Fatz Cafe

Café Enterprises, Inc. named Jim Mazany its chief executive officer.

US Foods' Tipping Point Boosts Sales, Service at Independent Restaurants

Looking to close the gap between single-unit operators and large chains, US Foods' latest program standardizes training and improves operations.

How Technology is Fixing the Audit Problem for Restaurants

It’s a concern that keeps multi-unit operators awake at night.

9 Hotels Where Food Takes Center Stage

The Staying Power of Great Hotel Restaurants

No longer just an on-site amenity, hotel restaurants have become destinations in their own right, attracting locals, tourists, and dining dollars into the hotel setting.

Texas Chef Marcus Paslay is a Food Purist

Chef Marcus Paslay keeps his kitchen real, using whole, raw products to create truly scratch-made dishes.