The magazine for America’s full-service restaurant chefs, owners, executives, and industry leaders. Sister publication to @QSRmagazine
Chapel Hill, North Carolina
Joined April 2011
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Michelle Chin, @Applebees CMO, wants to win more everyday guest visits beyond birthdays and game days—so she’s connecting menu & marketing around the moments before and after the main event: dinner after a movie, wings before a game...
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After two years of work on sourcing, preparation, and employee training, Outback is giving customers new reasons to return.
fsrmagazine.com/feature/outb…
Alexa Bunting knows discounts can drive first-time visits, but she’s betting P.F. Chang’s resurgence will hinge on cultural storytelling that keeps guests coming back.
fsrmagazine.com/feature/how-…
Chili’s CMO George Felix says the Triple Dipper’s success wasn’t luck—it grew from $220 million to more than $860 million in sales.
New flavors, social content, and restaurant execution kept a viral moment selling.
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New Orleans' historic bars are evolving for today’s drinkers.
Tujague’s is serving $1.70 mini Grasshoppers for its 170th anniversary, while the Sazerac Bar's Matt Schulte balances heritage recipes with modern riffs.
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John Peyton sees more than two brands under one roof: Two-thirds of tickets at Applebee’s-IHOP combo restaurants include items from both menus. With 45 open, Dine Brands is turning more dayparts into opportunity.
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Shark Club sees room for growth in a crowded U.S. sports bar market with its elevated food program, flexible real estate strategy, and focus on hospitality.
Its second U.S. location puts that ambition inside a Dallas Stars-affiliated multisport complex.
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Once-iconic Mexican chain Chi-Chi’s is one year into its big comeback. 🌮
Guest feedback is helping shape the revival, including smaller lunch portions and more accessible prices.
Read more: fsrmagazine.com/feature/one-…
NEW: Uber has agreed to acquire ezCater for $2.3 billion in an all-cash deal—a major move into workplace catering.
Read more ⬇️
fsrmagazine.com/feature/uber…
ALT A modern glass building with the Uber logo on the facade. In the foreground is the ezCater logo, featuring a stylized "ez" in a green square next to the word "cater." A palm tree is visible.
Here's a case study of how wine bar chain Postino is rethinking what a loyalty program should do in full-service dining across 30+ locations.
fsrmagazine.com/feature/turn…
❗Big news: FSR's parent company, Arrowfly, has acquired Prosper Company, including Prosper Forum and Prosper Accelerate—two leadership conferences connecting senior executives and emerging leaders across restaurants, foodservice, and hospitality.
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While the rest of the restaurant industry moves toward AI, automation, and less human interaction, bartaco is making its CEO more accessible than ever.
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TGI Fridays just signed its first domestic development agreement in more than a decade to open five restaurants across New York State over the next three years.
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Olive Garden’s next opportunity may be in a daypart that has yet to fully recover: weekday lunch.
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BJ's Restaurants CEO Lyle Tick is thinking long-term with operational, menu, and other upgrades.
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Cracker Barrel’s fourth-quarter restaurant sales declined as traffic fell 6.1 percent, but new CEO David Deno sees a path to improvement in the food guests order, the service they receive, and the retail shop they visit on their way out.
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Florida-based Yardbird Southern Table & Bar filed for bankruptcy on Sunday with plans to sell its business after expansion costs, restaurant-level operating challenges, pandemic disruptions, and mounting debt strained its finances.
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From record $13.5 million AUVs at The Cheesecake Factory to high-margin expansion at Flower Child and value-focused menu recalibrations at North Italia, here is how one restaurant portfolio continues to compete with "everybody and nobody."
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Chili's is ready to grow its restaurant count again. 🌶️ 🔥
After spending years repairing deferred maintenance and overhauling the core business, Brinker International CFO Mika Ware now points to a clear decade of new development ahead.
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One Off Hospitality’s Karen Browne breaks down where frontline hiring fails and shares her practical framework to fix it.
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