FSR April 2023

CONTENTS

FSR April2023 No.112

30 EPIC BRANDS LEADS THIS YEAR’S NEXTGEN 25.

30 Embodying Epic Hospitality e founder and proprietress behind EPIC Brands and Agave & Rye is creating a collection of restaurants that inspire customers and embolden employees. 36 e NextGen 25 From restaurant chains with nearly 100 locations to emerging concepts poised for growth, these brands are paving the way and setting the standard for the future of foodser vice, from tech and menu innova tions to the best HR practices and beyond. CHEFS & INGREDIENTS 17 The Bird’s-Eye View Chef Tony Burris’s eclectic back ground in forestry and CrossFit gives him a fresh perspective as executive chef of e Barley Hound, where he seeks to give guests a new view on the value of keeping F&B dollars local. 20 The Sushi Surge Visionary restaurants like Kura Sushi, Rock N Roll Sushi, and more are reimagining the trendy cuisine to appeal to a wider audience with both classic and contemporary o erings.

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LIQUID INTELLIGENCE 23 Wine On Tap

Restaurants are thinking beyond the bottle and considering non traditional, ROI-optimized ways to pour wine, from canned to on tap.

EPIC BRANDS / THE SICILIAN BUTCHER

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APRIL 2023